5 from 24 votes
Homemade Chicken Sausage
Prep Time: 20 minutesCook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Servings: 2 sausages Author: Victor
Prep Time
2 hrs
Servings:
18
links
Calories:
295 kcal
Course:
Main Course, Breakfast, Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
Notes
- If you cannot use hog (pork) casings for any reason, beef casings of similar diameter are a good substitute. You can also use sheep casings - they are of a smaller diameter but will work fine too.
- If you would prefer not to use natural casings, collagen or fibrous casings may be a good substitute for you. These casings can be purchased from your local sausage supply store or online.
- Alternatively, skip the casings altogether and cook this chicken sausage as patties.
Nutrition Information
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%)
Nutrition Facts
Serving: 18 links
Amount Per Serving
Calories 295
% 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.