Chicken sausage making at home starts with ground chicken—usually a mix of breast and thigh for the right balance of lean and juicy. Add your chosen seasonings like garlic, paprika, or Italian herbs, and mix in a binder like breadcrumbs or rice flour if needed. 

Some recipes include extras like spinach or cheese for added flavor. Stuff the mixture into natural casings (or skip for skinless patties) using a sausage stuffer or piping bag. Then cook, grill, or freeze for later. Want detailed steps or flavor ideas? Keep reading for a full guide to homemade chicken sausage! (1)

Key Takeaway

1. Chicken sausage is easy to make with just a few simple ingredients.
2. You can mix different flavors to create your own special recipes.
3. Cooking methods like grilling or frying make chicken sausage fun and tasty.

Ingredients

Making chicken sausage is one of those things that feels like a project at first, but once you get into it, it’s actually pretty straightforward. The key is starting with the right ingredients and knowing how to balance them.

• Chicken Meat: The foundation of any good chicken sausage is the meat itself. A mix of white and dark meat works best—chicken breasts for their leanness and thighs for their flavor and moisture. If you’ve got skin-on thighs, even better. That little bit of extra fat from the skin is what keeps the sausage from drying out. It’s all about finding that sweet spot between lean and rich. Too much white meat, and you’re chewing on cardboard; too much dark meat, and it’s greasy.
• Fat: Let’s not kid ourselves—fat is what makes sausage taste like sausage. It’s non-negotiable. Chicken skin is an easy option, but if you want to get fancy, a little bacon can add a smoky depth. You don’t need a ton, just enough to keep things tender and flavorful. Skipping the fat? That’s a rookie mistake.
• Seasonings: This is where the personality of your sausage comes through. Salt and pepper are the backbone, but beyond that, it’s up to you. Garlic? Always a good idea. Fresh parsley or basil? Sure, if you’re feeling herby. Want a little heat? Toss in some red pepper flakes or cayenne. The beauty of sausage-making is that it’s as flexible as your spice rack.
• Casing: If you’re going for traditional links, you’ll need casings. Natural hog or sheep casings are the gold standard—they give that satisfying snap when you bite into the sausage. They can be a little finicky to work with, but once you get the hang of it, it’s oddly satisfying. If casings feel like too much effort, patties are a perfectly respectable option. No judgment.

Equipment Needed

You don’t need a ton of gear to make chicken sausage, but having the right tools makes the whole process a lot smoother.

• Meat Grinder: This is the MVP of sausage-making. It breaks down the chicken into just the right texture and mixes the fat evenly throughout. If you don’t have one, a food processor can work, but it’s not quite the same. You have to pulse carefully, or you’ll end up with chicken paste—and nobody wants that.
• Sausage Stuffer: If you’re making links, a stuffer is your best friend. It helps you fill the casings evenly without overpacking them (because burst casings are a real buzzkill). Manual stuffers are great for small batches and give you more control. Electric ones are faster but might feel like overkill unless you’re cranking out sausages for a crowd.
• Casings: Natural casings are the way to go if you want that classic sausage feel. Soak them in water for about 30 minutes before using to make them pliable and easy to work with. Synthetic casings are an option too, but they don’t have the same texture. And if you’re skipping casings altogether, well, that’s one less thing to worry about.
• Mixing Bowls: A big, sturdy bowl is essential for mixing the meat and seasonings. You’ll want plenty of room to really get in there and combine everything without making a mess.

These tools aren’t just practical—they make the process more enjoyable. There’s something satisfying about grinding your own meat and stuffing your own casings. It’s messy, sure, but in a good way.

Step-by-Step Instructions

Making chicken sausage is one of those things that feels intimidating until you try it. Then you realize it’s just a series of simple steps. Here’s how it goes:

1. Prep the Chicken

Start by cutting the chicken into chunks, about 1-2 inches each. If you’re working with whole chickens, you’ll need to debone them first. It’s not as hard as it sounds—a sharp knife and a little patience go a long way.

Keep some of the skin and fat in the mix. That’s what’s going to keep your sausage juicy. If you’re using pre-cut chicken, just make sure you’ve got a mix of white and dark meat. Too much white meat, and you’re in dry territory. (2)

2. Grind the Meat

This is where the magic starts. Run the chicken through a meat grinder, starting with a coarse grind. If you want a finer texture, you can run it through a second time with a smaller grinding plate.

The grinding process mixes the fat and meat together, which is what gives sausage its signature texture. If you don’t have a grinder, a food processor can work, but you’ll need to pulse carefully. Overdo it, and you’ll end up with chicken mush.

3. Mix the Ingredients

In a big bowl, combine the ground chicken with your seasonings and a splash of water. The water helps keep the sausage moist and makes the mixture easier to work with.

Get your hands in there and mix everything thoroughly. You’re looking for a sticky texture—that’s the proteins binding together, which will help the sausage hold its shape. It’s messy, sure, but it’s the best way to make sure all the flavors are evenly distributed.

4. Stuff the Casings

If you’re making links, now’s the time to break out the sausage stuffer. Attach a casing to the stuffer and slowly fill it with the meat mixture. Don’t overfill—leave a little slack in the casing so it doesn’t burst when you cook it.

This step takes a little practice, but once you get the hang of it, it’s oddly satisfying. Watching the sausage take shape is one of those small joys that makes the effort feel worth it.

5. Twist and Tie

Credits: Jyoti’s Little Treat Corner

Once the casing is filled, twist it into links. About 6 inches is standard, but you can make them longer or shorter depending on your preference. Tie off the ends with kitchen twine or knot the casing itself.

Leave a little room for the sausage to expand when it cooks. This is where the sausages really start to look like sausages, and it’s kind of exciting to see them come together.

6. Cook the Sausages

There are a few ways to cook chicken sausage, and each one brings out something different:

• Grilling: Adds a smoky flavor and gives the sausage a nice char.
• Steaming: Keeps the sausage super juicy. Great if you’re planning to brown them later.
• Frying: Creates a crispy exterior while keeping the inside tender.

No matter how you cook them, make sure they hit an internal temperature of 165°F. A meat thermometer takes the guesswork out of it.

7. Rest and Enjoy

Let the sausages rest for a few minutes before serving. This gives the juices a chance to redistribute, making every bite as flavorful as possible. (3)

Making chicken sausage is a bit of a process, but it’s also incredibly rewarding. There’s something special about biting into a sausage you made yourself. It’s messy, it’s hands-on, and it’s totally worth it. Once you’ve tried it, you’ll never look at store-bought sausage the same way again.

Conclusion

Making chicken sausage at home is easier than it seems and surprisingly rewarding. With just a few simple ingredients—like chicken, fat, and seasonings—you can create sausages tailored to your taste. The process is hands-on and lets you experiment with flavors, whether you like it spicy, herby, or mild. Plus, it’s a healthier, fresher alternative to store-bought options. Once you’ve tried it, you’ll see how satisfying homemade sausage can be. Give it a shot!

FAQ

What equipment do I need to make homemade chicken sausage?

To make chicken sausage at home, you’ll need a food processor or meat grinder to finely chop or grind the chicken. You’ll also need a large bowl to mix the ingredients, and either natural hog casings or a sausage stuffer to fill and shape the sausages. Having a baking sheet or air fryer on hand can also be helpful for cooking the homemade sausages.

What are the key ingredients for making flavorful chicken sausage from scratch?

The main ingredients for homemade chicken sausage are ground chicken (or finely chopped chicken breasts/thighs), seasonings like salt, pepper, fennel seeds, and crushed red pepper, as well as aromatics like fresh garlic and herbs. You can also add a touch of chicken broth or fat for extra moisture and flavor. Experiment with different spice blends to find your perfect chicken sausage recipe.

How do I properly grind or process the chicken for sausage making?

To prepare the chicken for homemade sausage, you can either grind it using a food processor or meat grinder, or finely chop the chicken breasts or thighs by hand. Getting the chicken into a uniform, ground texture helps the sausage mixture bind together better when you go to stuff or shape it.

What’s the process for stuffing and shaping homemade chicken sausages?

Once you have your seasoned ground chicken mixture ready, you can stuff it into natural hog casings using a sausage stuffer. Alternatively, you can shape the mixture into small sausage patties or links without casings. For a more uniform shape, you can also use a sausage maker or stuff the mixture into a disposable piping bag.

How should I cook homemade chicken sausages?

Homemade chicken sausages can be cooked in a variety of ways, such as pan-frying in a hot skillet, baking on a sheet pan, or air frying. Whichever method you choose, be sure to cook the sausages until they reach an internal temperature of 165°F for food safety. Flip or rotate the sausages occasionally during cooking for even browning.

Referencess

1. https://backyardpoultry.iamcountryside.com/eggs-meat/how-to-make-chicken-sausage/
2. https://www.allrecipes.com/recipe/259006/chicken-sausage-from-scratch/
3. https://www.seriouseats.com/roasted-garlic-and-feta-chicken-sausage-recipe

Related Articless

• https://milkwoodrestaurant.com/how-to-make-sausage-with-chicken/
• https://milkwoodrestaurant.com/how-to-ground-chicken-sausage/
• https://milkwoodrestaurant.com/gluten-free-chicken-breakfast-sausage/

Mary R. Q.

I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.