When I think about dinner, my mind drifts to chicken thighs and sausage—perfect partners in flavor. Chicken thighs are juicy and rich, while sausage adds that spicy kick. You can grill them for a smoky taste, bake them with veggies, or throw everything in a slow cooker for a cozy meal.Here’s a quick list of ideas:
- One-Pan Bake: Arrange chicken and sliced sausages with bell peppers and onions, drizzle with olive oil, and roast.
- Stir-Fry: Stir-fry the meat with broccoli and soy sauce for a quick, tasty dish.
- Soup: Simmer in broth with beans and carrots.
Keep reading for more mouthwatering ideas!
Key Takeaways
- Chicken thighs and sausage make a delicious combo.
- You can use different cooking methods like grilling or baking.
- Try these simple recipes at home for a tasty dinner!
Sausage-Stuffed Chicken Thighs Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs
- ½ pound spicy Italian sausage (or Andouille)
- 2 tablespoons BBQ rub
- Butcher’s twine
Instructions
- Prepare the smoker
- Set your smoker to 350°F and let it preheat while you prep the chicken.
- Debone the chicken thighs
- Using a sharp knife, carefully remove the bone from each chicken thigh, keeping the skin intact.
- Lay the deboned thighs flat, skin-side down.
- Season the inside
- Sprinkle a light layer of BBQ rub over the exposed meat.
- Stuff the chicken
- Take a golf ball-sized portion of sausage and roll it into a small log.
- Place the sausage in the center of the chicken thigh.
- Wrap and secure
- Fold the chicken thigh around the sausage, ensuring a tight wrap.
- Use butcher’s twine to tie it securely, preventing it from unraveling while cooking.
- Season the outside
- Generously coat the wrapped thighs with more BBQ rub.
- Smoke the chicken
- Place the stuffed thighs in the smoker.
- Smoke for about one hour until the internal temperature reaches 165°F.
- Crisp up the skin
- Transfer the thighs to a grill over medium-high heat.
- Grill for about 10 minutes, turning occasionally, until the skin is golden and crispy.
- Rest and serve
- Let the chicken rest for 5 minutes before slicing.
- Serve hot with your favorite sides.
These sausage-stuffed chicken thighs are smoky, juicy, and packed with flavor. Perfect for a backyard barbecue or a casual dinner that feels a little fancy. (1)
Easy Sheet Pan Chicken Thighs with Sausage and Potatoes
Credits: Food Wishes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 Italian sausages, sliced into rounds
- 1 ½ pounds baby potatoes, halved
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Zest of 1 orange
- Salt and black pepper, to taste
Instructions
- Preheat the oven
- Set the oven to 400°F and let it heat up while you prep the ingredients.
- Prepare the sheet pan
- Line a large sheet pan with parchment paper.
- Drizzle 1 tablespoon of olive oil over the pan and spread it evenly.
- Season the chicken
- Pat the chicken thighs dry with a paper towel.
- Rub them with 1 tablespoon of olive oil, then season with salt, black pepper, oregano, and thyme.
- Arrange them on the sheet pan, skin-side up.
- Add the sausage and vegetables
- Scatter the sliced sausage, potatoes, onions, and garlic around the chicken.
- Drizzle the remaining 1 tablespoon of olive oil over everything.
- Sprinkle with salt, black pepper, and orange zest for extra brightness.
- Bake the dish
- Place the pan in the oven and bake for 50–60 minutes.
- Turn the pan halfway through to ensure even cooking.
- Check for doneness
- The chicken should reach an internal temperature of 165°F, and the skin should be crispy.
- The potatoes should be golden and fork-tender.
- Serve immediately
- Let the dish rest for 5 minutes before serving.
- Plate everything straight from the pan for a rustic, no-fuss meal.
This sheet pan dinner delivers crispy chicken, juicy sausage, and caramelised vegetables—all with minimal effort. (2)
Chicken and Sausage with Peppers
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 Italian sausages, sliced into rounds
- 2 bell peppers (red and yellow), sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Instructions
- Prep the ingredients
- Slice the bell peppers into thin strips.
- Cut the onion into wedges.
- Mince the garlic and slice the sausage into rounds.
- Brown the chicken
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Place the chicken thighs skin-side down and sear for 5 minutes until golden.
- Flip and brown the other side for another 5 minutes.
- Cook the sausage
- Add the sliced sausage to the pot.
- Cook for 5 minutes, stirring occasionally, until slightly browned.
- Add the vegetables
- Toss in the bell peppers, onions, and garlic.
- Stir everything together and cook for 3–4 minutes until fragrant.
- Simmer the dish
- Pour in the chicken broth and tomato sauce.
- Sprinkle with oregano, basil, salt, and black pepper.
- Reduce heat to low and let it simmer uncovered for 30 minutes.
- Check for doneness
- The chicken should be tender and the sauce slightly thickened.
- Taste and adjust seasoning if needed.
- Serve hot
- Spoon the chicken, sausage, and peppers onto plates.
- Serve with crusty bread, rice, or pasta to soak up the sauce.
This dish is hearty, packed with flavour, and perfect for a cosy dinner.
Homemade Chicken Sausage
Ingredients
- 2 pounds boneless, skin-on chicken thighs
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup cold water
- Hog casings (optional, for links)
Instructions
- Prepare the chicken
- Trim any excess fat from the chicken thighs, but leave some for moisture.
- Cut the meat into chunks small enough to fit into a meat grinder.
- Grind the meat
- Use a medium-coarse grind on a meat grinder.
- If you don’t have one, pulse the chicken in a food processor until finely chopped but not paste-like.
- Mix the seasoning
- In a large bowl, combine the ground chicken with salt, pepper, garlic powder, sage, paprika, and red pepper flakes.
- Add cold water to help bind the mixture.
- Mix thoroughly until everything is evenly distributed.
- Form the sausage
- If making patties: Form the mixture into small round patties and place them on parchment paper.
- If making links: Soak the hog casings in warm water for 30 minutes. (3)
- Rinse them well, then carefully stuff the chicken mixture into the casings using a sausage stuffer or piping bag.
- Twist into 4-inch sections to create links.
- Chill or freeze
- Refrigerate the sausage for at least 1 hour before cooking.
- For longer storage, freeze the patties or links on a baking sheet before transferring to a sealed container.
- Cook the sausage
- For pan-frying: Heat a skillet over medium heat with a little oil. Cook patties or links for 4–5 minutes per side until golden brown and fully cooked (165°F internal temperature).
- For grilling: Preheat the grill to medium heat and cook for about 10–12 minutes, turning occasionally.
These homemade chicken sausages are juicy, flavourful, and versatile—perfect for breakfast, pasta dishes, or a simple sandwich.
Chicken Thigh Breakfast Sausage
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- 2 tablespoons maple syrup
- 1 tablespoon cold water
- 1 teaspoon red pepper flakes (optional, for heat)
Instructions
- Prepare the chicken
- Cut the chicken thighs into small pieces.
- Make sure to keep some fat for juiciness.
- Grind the meat
- Place the chicken pieces in a food processor.
- Add salt, black pepper, sage, garlic powder, onion powder, and smoked paprika.
- Drizzle in the maple syrup and cold water to help bind the mixture.
- Pulse 5–7 times until the meat is finely ground but not pasty.
- Chill the mixture
- Transfer the ground sausage mixture to a bowl.
- Cover and refrigerate for at least an hour to let the flavours develop.
- Form the patties
- Scoop out golf ball-sized portions and flatten into patties.
- Place them on parchment paper for easy handling.
- Cook the sausage
- Heat a nonstick skillet or cast-iron pan over medium heat.
- Add a drizzle of oil and cook patties for 4–5 minutes per side until golden brown.
- Make sure the internal temperature reaches 165°F.
- Serve and enjoy
- These patties are great in breakfast sandwiches, burritos, or alongside eggs and toast.
- Leftovers store well in the fridge for 3 days or the freezer for up to a month.
This homemade breakfast sausage is easy to make, packed with flavour, and way better than store-bought.
FAQ: Chicken Thighs and Sausage Recipe Ideas
How do I get crispy skin on chicken thighs when cooking with sausage?
For crispy skin, start with dry chicken thighs. Pat them dry and season with bbq rub. Cook skin side down first over high heat in a pan or grill. If using a sheet pan, roast at high heat (425°F) until golden. Basting with olive oil helps crisp things up. For an air fryer, cook at 400°F for 15–20 minutes.
Can I make a low-carb chicken thigh and sausage meal?
Yes! Stick to low carb seasonings and sauces. Skip sugary bbq sauce and use a dry bbq rub with olive oil. Roast on a sheet pan with low carb veggies like bell peppers, zucchini, or cauliflower. In an air fryer, cook at low heat first to render fat, then crisp at high heat.
Should I use dark meat or white meat for a sausage-stuffed chicken thigh?
Dark meat, like chicken thighs, stays juicy and flavorful when stuffed with sausage. It has more fat, so it won’t dry out at high heat. If roasting on a sheet pan, cook at low heat first, then finish with a blast of high heat. Olive oil or bbq saucehelps add even more moisture.
How do I cook chicken thighs and sausage in an air fryer?
Preheat the air fryer to 375°F. Toss the chicken in bbq rub and brush with olive oil. Place the skin side up in the basket. Add sausage pieces around it. Cook at low heat first (10 minutes), then finish at high heat for crispy skin. Serve with bbq sauce or roasted veggies for a balanced meal.
Can I cook chicken thighs and sausage on a sheet pan for easy cleanup?
Absolutely! A sheet pan meal is simple. Toss dark meat chicken thighs, sausage, and veggies in olive oil and bbq rub. Arrange skin side up and bake at high heat (425°F) for crispy skin. For juicier meat, start at low heat (325°F) for 20 minutes, then increase to high heat. Drizzle with bbq sauce before serving.
Conclusion
Chicken thighs and sausage are a duo that creates endless tasty meals. You can grill them, bake them, or even make sausage from scratch. The flavors blend beautifully, bringing warmth to your dinner table. Try these recipes for mouthwatering results—who knows, one might become your new favorite! Whether it’s a one-pan dish or a cozy soup, the possibilities are exciting. So grab your ingredients and start cooking! Happy eating!
References
- https://bakeatmidnite.com/stuffed-chicken-thighs/
- https://www.allrecipes.com/recipe/255936/chicken-sausage-peppers-and-potatoes/
- https://tasteofartisan.com/homemade-chicken-sausage/
Related Articles
- https://milkwoodrestaurant.com/chicken-sausage-instant-pot/
- https://milkwoodrestaurant.com/how-to-cook-raw-chicken-sausage-on-stove/
- https://milkwoodrestaurant.com/chicken-sausage-ground/
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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.
