Homemade Chicken Sausage
User Reviews
5
-
Prep Time
2 hrs
-
Servings
18 links
-
Calories
295 kcal
-
Course
Main Course, Breakfast, Lunch, Dinner
-
Cuisine
American
Homemade Chicken Sausage
Description
This Homemade Chicken Sausage recipe requires grinding skin-on chicken meat then seasoning it with kosher salt, sugar, powdered buttermilk, black pepper, nutmeg, onion powder, granulated garlic, fresh sage, parsley, green onion, and chicken broth for moisture and flavor balance. The mixture is thoroughly combined before being stuffed into hog casings and twisted into 6-inch links. Cooking options include pan-frying, air-frying, grilling, broiling, or baking until the internal temperature reaches 165°F. The sausage has a balanced herbal and aromatic profile from the fresh herbs and spices, yielding a juicy and mildly spiced result. Natural casings provide the traditional texture, while beef or sheep casings or sausage patties are acceptable alternatives. Refrigeration or freezing extends storage life, and the uncooked sausage may develop a pleasant tang after a few days chilled.
Ingredients
- 5 lbs chicken Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs, with skins
- 5 tsp kosher salt heaping
- 1 tsp sugar heaping
- 1/2 cup powdered buttermilk or fermento
- 1 1/2 tsp black pepper
- 1 tsp nutmeg
- 2 tsp onion powder
- 2 tsp granulated garlic
- 1/4 cup sage or 1.5 Tbsp rubbed sage, fresh finely chopped
- 1/4 cup parsley fresh, finely chopped
- 1/2 cup green onion fresh, finely chopped or thinly sliced
- 1/2 cup chicken broth cold
- 1 tsp cayenne pepper optional; add more to taste if desired
Sausage casings
- 10-12 feet Hog casings 28-32 mm; see notes
Instructions
- Grind the chicken with the skins through a 1/4" (6 mm) plate.
- In a large bowl, mix the ground chicken with the rest of the ingredients very well.
- Stuff the sausage mix into hog casings. Do not stuff too tightly.
- Twist the sausage into about 18 6-inch links.
- Refrigerate for up to 5 days. Freeze for up to 6 months. After a few days in the fridge, the (uncooked) sausage develops a slightly stronger but pleasant tangy taste.
- Cook by pan-frying over medium heat, air-frying, grilling, broiling or baking until the internal temperature reaches 165F.
Notes
- If hog casings are unavailable, beef or sheep casings of similar diameter can be used as substitutes.
- Collagen or fibrous casings purchased from specialty shops can replace natural casings for different needs.
- Omitting casings entirely allows shaping the sausage mixture into patties that can be cooked similarly.
- After refrigerated storage, the uncooked sausages develop a mild tang that enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18links
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 126mg | 42% |
| Sodium | 786mg | 33% |
| Potassium | 337mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
