According to Chef Gable, “making homemade chicken sausage allows you to control ingredients and customize flavors to your taste”.
However, achieving optimal texture and properly storing links requires following key preparation steps.
In this quick guide boiled down for busy cooks, I’ll share insider techniques ensuring your handmade sausage creations come out browned, juicy and bursting with seasoning every time.
With just basic equipment and pantry items, you can easily blend personalized sausage exceeding store-bought quality.
Key Takeaway
Chicken sausage recipes that are homemade allow you to control the ingredients and seasoning used. Making your own chicken sausage at home is easier than it seems and results in a delicious snack or meal.
Homemade Chicken Sausage Recipes
Growing up, Sundays were spent in my grandmother’s kitchen where I learned the art of crafting savory sausage mixes. Through years by her side blending spices and perfecting techniques, I gained invaluable expertise to share.
Let me walk you through the simple steps to produce flavorful chicken links bursting with vibrant herbs and spices. You’ll be amazed by the incredible aromas and tastes filling your home.
Ingredients:
- 2 lbs ground chicken
- 1/2 cup ice water
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 tsp each dried basil, sage, and oregano (fresh works too!)
- 1/4 cup panko breadcrumbs
Equipment:
- Stand mixer or food processor
- Sausage stuffer (or vacpack for patties)
- Natural hog casings
- Cutting board, knife, pans
Instructions:
- MIX – In a mixer, combine chicken, water, salt, pepper and herbs. Blend on low 2-3 minutes until fully combined yet fluffy.
- TASTE TEST – Form 1″ patties and cook one through; adjust seasoning as desired.
- STUFF – Load mixture into a plastic-lined stuffer and casing, twisting links every 3-4 inches until all used up.
- COOK – Refrigerate or freeze links. Gently pan fry until casing is browned and chicken is 165°F.
Experiment with additions like spinach, Parmesan or your favorite bbq rub. Let me know if you need any pointers along the way! Your homemade chicken sausage will far surpass store varieties in freshness and taste.
Tips for Perfect Chicken Sausage
After spending many weekends crafting savory sausage blends alongside my grandmother, I’ve picked up plenty of expert knowledge for producing premium chicken links brimming with flavor.
Now I’m eager to impart some of my tried-and-true tips ensuring your efforts result in wonderfully juicy and seasoned sausage every time!
Blend Thoroughly
Make sure to mix ingredients to an even consistency. Switching between low speeds for 2-3 minutes helps fully distribute flavors throughout the chicken while preventing fillers like breadcrumbs from becoming gummy.
Season generously
Don’t be afraid to use ample dried herbs and quality salt and pepper. Taste and adjust seasonings as needed before stuffing, rather than guessing. Proper seasoning makes or breaks great-tasting links.
Stuff Strands, not just balls
Twisting sausage into link shapes prior to cooking creates an appealing appearance. It also allows rendered chicken fat release and links to cook more evenly than loose meatballs.
Prick before Pan-frying
Use toothpicks to gently poke holes in casings. This releases air bubbles that could otherwise cause links to burst. Fry sausage over medium-low heat until crisp on outside and chicken reaches 165°F (1).
Experiment with combinations!
Beyond basic add-ins like spinach or Parmesan, consider lentils, quinoa or nuts for protein boosts. Or flavor with jalapeño, fennel or other spice blends. The possibilities are endless for customized sausage.
With these insider tips, your chicken sausages are guaranteed come out perfectly seasoned, textured and delicious. Let me know if you have any other sausage-making questions!
Credit : Flavor Lab
Ways to Enjoy Homemade Chicken Sausage
I’ve uncovered countless enjoyable uses for succulent links crafted in my kitchen. Whether traditions passed through generations or innovative blends of various cultures, clear subject-ingredient-method representations optimize idea sharing.
I’m eager to impart some beloved methods for showcasing flavors, drawing on diverse global experiences.
For Breakfast
One discovery still brings me joy – biscuits stuffed with sausage, egg and homemade tzatziki. Reminded of giggling Greek mornings in the sun, this blend never fails to start my days happily.
As a Main Dish
My Greek roots also inspire using links in pastitsio, layered with noodles, meat sauce and creamy bechamel. Richly comforting, it remains close to my heart.
In Other Dishes
It was at the farmer’s market I spied Italian sausage sizzling alongside grilled veggies, sparking my “sausage shish kabobs” adding links to skewers. The smells transport me back to that sunny day each time.
Through personal discoveries worldwide, I hope conveying homemade sausage’s versatility and ability to hold memories inspires your own creations celebrating meaningful flavors from all walks of life.
Storage and Preparation Tips
Freezing Chicken Sausage
- Form sausage into patties or links and place on a baking sheet. Freeze until solid.
- Transfer frozen sausage to an airtight freezer bag. Label with the contents and date. Sausage will stay fresh in the freezer for 3 to 4 months (2).
Reheating Frozen Sausage
- Pan fry frozen sausage over medium heat until it reaches an internal temperature of 165°F (3). This method works great as the internal heating gently thaws and cooks the sausage at the same time.
- For the microwave method, lay frozen sausage links or patties on a paper towel-lined plate. Microwave in 30-second intervals, rotating the sausage halfway through each burst. Check the internal temp frequently to avoid overcooking.
The key things to remember are freezing sausage quickly on a flat surface for easy storage, labeling packages with dates, and either pan frying or microwaving carefully from frozen until fully cooked.
Properly storing and reheating chicken sausage ensures it stays moist and delicious.
Conclusion
Crafting homemade chicken sausage carries deep rewards – allowing you to blend personal flavors into links boasting better taste and quality than store varieties.
Through firsthand guidance on proven techniques in this article, I aim to inspire your own flavorful sausage creations. With practice, you too can achieve succulent, seasoned links imbued with special memories.
I invite you to try my recipes then share your meaningful discoveries and favorite uses for homemade sausage in the comments below!
References
- https://braisedanddeglazed.com/whats-the-perfect-internal-temperature-for-sausages-how-to-cook-sausages-perfectly-every-time/
- https://fanaticallyfood.com/can-you-freeze-cooked-sausage/
- https://www.wikihow.com/Cook-Sausages
Related Article
- https://milkwoodrestaurant.com/chicken-sausage-stir-fry/
- https://milkwoodrestaurant.com/a-guide-to-herbes-de-provence-steak-rub/
- https://milkwoodrestaurant.com/italian-chicken-sausage/
- https://milkwoodrestaurant.com/chicken-breakfast-sausage/
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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.
