Making chicken sausage at home brings both fun and a sense of accomplishment. The first attempt at crafting it sparked excitement mixing flavors and building something not only delicious but also healthier than many store-bought versions. As a leaner alternative to traditional pork sausage, chicken sausage offers versatility and room for creativity. Find out how easy and rewarding making your own chicken sausage can be.

Key Takeaways

1. Homemade chicken sausage gives you control over ingredients.
2. You can customize flavors to suit your taste.
3. Making sausage can be cost-effective compared to buying pre-made options.

Introduction to Chicken Sausage

Chicken sausage is versatile and nutritious. It provides a leaner protein source with fewer calories and less fat, which makes it an excellent choice for health conscious individuals. One of the best parts of making your own sausage is that you can tailor it to meet specific dietary needs, such as low FODMAP diets.There are many benefits to making your own chicken sausage. Let’s take a quick look :

Credit : Kenna’s Kitchen

Benefits of Homemade Sausages

• Control Over Ingredients

By making your own sausages, you can choose exactly what goes into them. This ensures they are free from unwanted additives or allergens.(1)

• Customizable Flavors

You can experiment with different herbs and spices to create unique flavors that suit your taste preferences.

• Cost-Effective

Buying ingredients in bulk can be more economical than purchasing pre-made sausages. You can save money while enjoying the satisfaction of making your own meals.

• Nutritional Control

You can ensure that your sausages are low in sodium, sugar, or other unwanted nutrients.

Ingredients and Tools

 

Essential Ingredients

To get started, gather the essential ingredients:

• 5 pounds of boned chicken – A mix of dark and white meat delivers balanced flavor and moisture. Chicken thighs and breasts work well for this combination.
• 2 tablespoons Kosher salt – Enhances taste and functions as a natural preservative.
• 2 teaspoons ground black pepper – Adds a subtle kick to the sausage.
• 2 teaspoons ground sage – Brings an earthy note that complements chicken beautifully.
• 1 teaspoon thyme – Offers a fragrant aroma and a touch of herbal brightness.
• 1 teaspoon ground ginger – Introduces gentle warmth and complexity.
• 1 teaspoon savory – Delivers a peppery edge that pairs perfectly with poultry.
• 1 cup cold chicken stock – Helps maintain moisture and boosts flavor in every bite.
• Natural casings (32mm) – Used to encase the sausage mixture and give it shape.

For a low FODMAP variation, skip ingredients such as onion, garlic, or certain sweeteners that may trigger sensitivities.Essential ToolsIn addition to ingredients, you’ll need some tools to make the process easier:

• Meat Grinder : This is essential for grinding the chicken meat. You can use a manual or electric grinder.
• Sausage Stuffer : This makes filling the casings easy and ensures they are packed evenly.
• Mixing Bowls : These are necessary for blending the ingredients together.
• Knife and Cutting Board : You’ll need these for chopping the chicken into smaller pieces.
• Scale : An optional but helpful tool for precise measurements.

Step-by-Step Instructions for Making Chicken Sausage

Homemade chicken sausage offers unmatched freshness, flavor, and customization. With the right ingredients and tools, it’s possible to produce sausage that’s flavorful, juicy, and tailored to individual taste. Below is a comprehensive guide, broken into simple steps, for creating high-quality chicken sausage from scratch.

• Preparing the Casings

Start by soaking natural casings in warm water for a minimum of one hour. This process softens the casings, increasing their flexibility and making them easier to handle. After soaking, rinse thoroughly under cold running water. This final rinse helps remove any lingering salt used in preservation and ensures a clean, neutral taste. Natural casings typically come packed in salt and require this careful preparation to avoid overly salty or tough sausage exteriors.

• Prepping the Chicken

Using fresh chicken is crucial to achieving optimal texture and flavor. Chop the chicken into small, uniform chunks to ensure even grinding. Including the skin enhances both moisture and richness, contributing to that juicy bite associated with well-made sausage. Bone-in chicken must be carefully deboned before proceeding. The meat should be kept chilled throughout the process to maintain food safety and preserve the fat structure.

• Grinding the Meat

Begin grinding the chicken using a meat grinder fitted with a coarse plate. This initial grind breaks down the chicken and skin into manageable pieces. Next, regrind the mixture with a fine plate. The two-pass grind creates an ideal consistency—neither too coarse nor overly smooth. Even fat distribution is essential for cohesive sausage, and this step promotes a well-blended mixture. Always ensure that all grinder parts are chilled beforehand to prevent the fat from melting during the grinding process.

• Mixing the Ingredients

Transfer the ground chicken into a large mixing bowl. Add salt, spices, and cold chicken stock. Seasonings can include classic ingredients like black pepper, garlic powder, paprika, onion powder, sage, and thyme. For a slight kick, red pepper flakes or cayenne may be introduced. Mix vigorously by hand or using a sturdy wooden spoon. This step develops the binding proteins in the meat and distributes the seasonings evenly. A sticky, well-emulsified mixture indicates proper mixing. The meat should appear slightly glossy and hold together when squeezed.

• Stuffing the Casings

Attach the sausage stuffer tube to the meat grinder or use a separate sausage stuffer. Slide one end of the soaked casing onto the tube, leaving a few inches hanging. Slowly and carefully feed the meat mixture through the machine into the casing. Maintaining consistent pressure is important to avoid bursting or uneven filling. Once the casing is filled to the desired length, tie off the open end and twist the sausage into individual links. Each link can be made uniform in size by measuring and twisting in alternating directions to keep the links from unraveling. While the process may seem tedious initially, it becomes intuitive with practice.

• Storage : Refrigeration or Freezing

After stuffing, refrigerate the sausage links for up to three days. For extended storage, freezing is an excellent option. Wrap the links tightly in plastic wrap or vacuum-seal to prevent freezer burn and maintain freshness. Properly stored, frozen chicken sausage remains safe and flavorful for up to four months. 

Cooking Methods

After preparing homemade chicken sausage, several cooking methods can be used to achieve flavorful results. Each technique offers a unique texture and taste.Pan-Frying A skillet heated over medium heat provides a quick and effective method for cooking chicken sausage. Sausages should be cooked for approximately 5–6 minutes on each side, resulting in a crispy exterior and a juicy interior. This method works especially well for breakfast-style sausages.(2)Baking Set the oven to 375°F (190°C). Place sausages on a baking sheet lined with parchment paper and bake for 20–25 minutes, turning halfway through. Baking reduces the need for additional oil while delivering a tender and flavorful sausage.Air Frying An air fryer preheated to 375°F (190°C) can cook chicken sausages in about 10–12 minutes. This method creates a crisp outer layer and maintains moisture inside. Minimal oil use makes it an efficient choice for quick meals.Low FODMAP Considerations For those following a low FODMAP diet, ingredient selection plays a crucial role. Making sausages from scratch allows full control over what is included.

 

Tips for Low FODMAP Sausages :

• Avoid High FODMAP Spices: Ingredients like garlic powder and onion powder are best avoided. Instead, use low FODMAP alternatives such as chives or scallions (green parts only).
• Use Fresh Herbs: Fresh parsley, basil, or cilantro contribute rich flavors while remaining low in FODMAPs.
• Choose Safe Ingredients: Review labels on any store-bought components, such as chicken stock, to confirm low FODMAP compliance. 

Customization and Variations Homemade chicken sausage offers a blank canvas for culinary creativity. Below are a few ideas to personalize flavor profiles :

• Italian-Style Sausage

Season with dried oregano, basil, fennel seeds, and red pepper flakes for traditional Italian flair.(3)

• Spicy Sausage

Incorporate chili powder, diced jalapeños, or smoked paprika to enhance spice levels and add depth.

• Herb and Lemon Sausage

Fresh herbs such as parsley, thyme, or rosemary add vibrant notes. A touch of lemon juice brings brightness.

• Asian-Inspired Sausage

Soy sauce or tamari introduces umami flavor. Grated ginger and sesame oil round out an Asian-inspired blend.

FAQ

What is the best cut of chicken to use for homemade sausage?

Dark meat like chicken thighs tends to work best due to its juiciness and fuller flavor. A mix with some breast meat can create a leaner blend, though too much may lead to dryness. Including a bit of skin improves texture and moisture. The key is to strike the right fat balance—enough for juiciness without making it greasy. Cutting the chicken into even chunks helps keep the grind consistent throughout.

Do you need a meat grinder to make chicken sausage at home?

A meat grinder simplifies the process, but it’s not essential. A food processor can handle small batches with careful pulsing. For stuffing, a sausage stuffer helps with consistency, though a piping bag or hand-shaping can also do the trick. The goal is to maintain a smooth, even mixture. Keeping tools and ingredients cold helps preserve the fat and improves texture during prep.

How can seasoning be tested before stuffing the sausage?

Before stuffing the entire batch, a small portion of the sausage mixture can be cooked in a pan for tasting. This quick test ensures the salt, spice, or herbs are dialed in correctly. Adjusting flavors is easy at this stage, but becomes tricky once the sausage is encased. A preview bite helps guarantee the final result hits the right flavor balance.

What’s the trick to stuffing sausage casings without tearing them?

Soaking casings in warm water helps make them more flexible and easier to work with. While stuffing, maintaining a steady pace and avoiding overfilling prevents bursting. A little space should be left for twisting the links. Any air bubbles that appear can be gently pricked with a clean pin. While the process may feel awkward at first, it becomes easier with a bit of practice.

Can chicken sausage be frozen, and how long will it last?

Homemade chicken sausage holds up well in the freezer. Wrapping the links tightly in plastic wrap or sealing them in vacuum bags helps prevent freezer burn. Proper labeling with dates makes tracking easier. When frozen correctly, the sausage stays fresh for up to three or four months. Thawing in the fridge overnight works best, as microwaving from frozen can damage the texture.

Conclusion

Making chicken sausage is not only a fun and rewarding process; it allows you to create delicious, healthy, and customizable sausages tailored to your dietary needs and preferences. Whether you’re aiming for a low FODMAP option or simply want to experiment with new flavors, this guide provides you with the tools and knowledge to get started.Enjoy the process of crafting your own sausages and exploring the endless possibilities of flavors and ingredients available to you. So roll up your sleeves and get ready to make some delicious chicken sausage today.

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• https://milkwoodrestaurant.com/ground-chicken-sausage-recipes-healthy/

• https://milkwoodrestaurant.com/chicken-sausage-diy/

• https://milkwoodrestaurant.com/chicken-sausage-low-fodmap/

References

1. https://foodprepgroup.com.au/videos/benefits-of-homemade-sausages/?srsltid=AfmBOoqP7UPdjy70liMi7iABDGhiXZMOeornplEESxWdA7HifTDdx5ru
2. https://beatthebudget.com/recipe/how-to-cook-chicken-sausage/
3. https://sufficientacres.com/2016/08/18/homemade-italian-sausage-seasoning/