According to chef Laura, “To make juicy chicken sausage, grind chicken thigh meat and mix with breadcrumbs for moisture before stuffing into casings.”
Yes, you can make sausage with chicken. But to ensure the juiciest texture and fullest flavors, it’s key to use the right technique.
By grinding a flavorful mix and properly forming the sausage, your homemade links will be summing goodness ready to sizzle.
The secrets to sausage success involve getting the grind and mix just right…
Key Takeaway
To make chicken sausage, grind chicken breast meat and mix it with seasonings like garlic, pepper, and herbs. Form the seasoned chicken mixture into sausage shapes and cook until no longer pink inside.
Understanding the Basic Process
Making your own sausage at home allows you to control ingredients and flavors. The process starts with properly preparing the chicken meat.
Grinding the chicken meat
Grinding is the first important step when making homemade chicken sausage. By grinding the poultry yourself, you ensure a consistent texture in the finished product.
The semi-frozen meat grinds smoothly, preventing clumping or uneven sizes. Once ground, the chicken is ready for seasoning.
- Purchase 1-2 lbs of raw chicken breasts or thighs. You can use dark or light meat, or a mix of both.
- Remove any bones or excess fat from the chicken. Cut the meat into 1-inch cubes to make grinding easier.
- Place the chicken cubes in the freezer for 30 minutes to firm them up before grinding. This helps them grind more smoothly.
- Grind the semi-frozen chicken through a die with 1/4-inch holes. You can use a meat grinder attachment for a stand mixer or a manually-operated grinder.
Properly seasoning is key to developing flavors in the sausage. A variety of herbs and spices can be used.
Properly seasoning the ground chicken
After grinding the chicken, it’s time to add flavor. Carefully measuring and thoroughly mixing seasonings ensures maximum taste. Taking time to properly season the meat pays off in the finished links.
- Mix the ground chicken with seasonings. For a basic Italian chicken sausage, use 1 Tbsp each of fennel seeds, dried oregano, and red pepper flakes. You can adjust seasonings to taste.
- Other seasoning options to experiment with include garlic powder, paprika, thyme, sage. Refer to Table 1 for some popular chicken sausage seasoning combinations.
- Gently mix the seasonings into the chicken using clean hands or a large spoon. Be careful not to overwork the meat.
A rest in the refrigerator allows flavors to develop fully before cooking. Different resting times bring out unique sausage flavors.
Allowing the sausage mixture to rest in the refrigerator
After mixing the chicken and spices, the sausage needs to rest. This is a low-effort step that makes a big difference in flavor.
As the meat and seasonings marry overnight, the fennel and pepper in Italian sausage really come to the forefront.
- After thoroughly combining the chicken and seasonings, cover the mixture and let it rest in the refrigerator for at least 30 minutes, or up to overnight.
- This resting time allows the flavors to fully develop before cooking. The chili pepper and fennel in the Italian sausage recipe really shine after an overnight rest in the fridge.
- You can also freeze the raw sausage in portions for later use. Simply thaw in the refrigerator before cooking.
Making your own chicken sausage allows full control over ingredients. Follow these basic steps to grind, season and form sausages easily at home. With practice, you’ll be creating unique sausage flavors in no time.
HOW TO MAKE HOMEMADE JUICY CHICKEN SAUSAGE
Making your own chicken sausage at home is easy and FUN! You’ll be able to control the ingredients to make it delicious and better for you too. Follow these simple steps to create sausage that’s packed with flavor.
Ingredients:
- 2 lbs ground chicken
- 1/4 cup bread crumbs or oats (can add up to 1/2 cup for moistness)
- 1 Tbsp soy sauce
- 1 Tbsp worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional for some kick!)
- 1/4 cup cold water
Equipment:
Mixing bowls
- Sausage stuffer or casings (optional)
- Plastic food storage bags or freezer paper
Step 1: Mix the Ingredients
In a large mixing bowl, combine the ground chicken, breadcrumbs, soy sauce, worcestershire, garlic powder, black pepper, and red pepper flakes (if using). Use clean hands to thoroughly MIX everything together until well combined.
Step 2: Add Liquid
Slowly stir in the cold water 1 Tablespoon at a time. You want the mixture to be sticky and HOLD TOGETHER, but not wet. Add more water by the spoonful if needed.
Step 3: Test for Seasoning
Form a small patty and cook it in a skillet over medium heat until no longer pink. Taste and adjust seasoning as desired by adding more soy sauce, worcestershire, garlic or pepper. Set aside to cool before tasting.
Step 4: Stuff or Form Sausage
If using casings, load the mixture into a sausage stuffer. Slowly SQUEEZE it into the casings, twisting off links every 3-4 inches. OR you can simply form the mixture into sausage shapes without casings.
Step 5: Cook or Freeze
To cook, fry the sausages in a skillet over medium heat until browned and cooked through, 5-7 minutes per side.
ENJOY! For freezing, place uncooked sausages on a baking sheet and freeze until firm. Transfer to a bag or container, seal and freeze for up to 3 months. No need to thaw before cooking!
By making your own chicken sausage with simple ingredients, you control what goes into them. Kids and grown-ups alike will love these juicy homemade sausages served with eggs for breakfast or tossed into pasta for a quick dinner.
Give them a try – you’ll be proud of your SPOULTRY creations!
Credit : COOKTOPIA
Tips for Making Juicy Chicken Sausage
When making chicken sausage at home, it’s important to follow a few tips to ensure your sausage turns out juicy and flavorful. Check out these expert recommendations:
Choosing the Right Meat
- Use at least 80% lean ground chicken breast for moisture and tenderness. Thigh meat can make the sausage greasy.
- Boneless, skinless chicken thighs also work well for juiciness due to their higher fat content.
Adding Moisture
- Breadcrumbs, oats, crushed saltines or unflavored gelatin help bind the sausage and prevent dryness. Use 1/4-1/2 cup.
- Dairy products like cream, milk or buttermilk adds creaminess (1). 1/4 cup works well.
- Eggs lightly beaten (1 per lb meat) keep the sausage moist.
Flavor Boosters
- Soy sauce, worcestershire sauce and seasoning blends add salty depth. 1-2 Tbsp each do the trick.
- Fresh herbs like sage, thyme or parsley impart flavor. Chop finely and use 1-2 Tbsp.
- Garlic powder and black/red pepper wake up the taste buds. 1/2 tsp each does the SPO.
Testing Before Cooking
- Form a small patty and pan-fry to test seasoning. Taste and adjust as needed before stuffing.
- Over-seasoning meat is a common mistake. Start with less and add more gradually.
Cooking Methods
- Pan frying in a lightly oiled skillet is fastest. Brown on all sides over medium heat.
- Grilling impart smoky goodness. Keep flipping chunks every few minutes until internal temp hits 165°F.
- Baking at 350°F for 20-30 minutes, tenting with foil if browning too quickly, also works well (2).
With these expert tips, your homemade chicken sausage is sure to come out juicy, packed with flavor and perfect for any meal. Give it a try – I’m sure it will become a new family favorite!
Latest News on Chicken Sausage
Chicken sausage is becoming increasingly popular. Here are some of the top stories in the industry recently:
- More Flavor Options
Butcher shops and grocery stores now offer 10+ varieties of chicken sausage flavors like peppers and beans, spinach and feta, jalapeño cheddar.
- Nutritious Protein Source
With less fat and calories than pork sausage, chicken sausage provides a lean source of protein (3). One link contains 12-15g protein.
- Easy Weeknight Meal Ideas
Stores sell pre-cooked chicken sausage that only needs heating. Simply pair with quick sides like roasted vegetables or pasta for a 30-minute dinner.
- Local, Artisan Brands Emerge
Small producers specializing in single-origin, pasture-raised chicken are debuting tasty sausages made from heritage breed chickens.
- International Inspired Flavors
Italian, Mexican, Thai and Indian chicken sausage showcase the protein in global cuisines using ingredients like basil, sage, cumin or curry.
- Fast Casual Chain Menus
Restaurants offer sausage breakfast platters and pizza or pasta dishes featuring grilled or crispy chicken sausage as healthier alternatives.
- Tailgating and Picnic Favorite
Sports fans and families bring chicken sausage to outdoor events since it doesn’t require refrigeration and reheats easily on the grill.
With new flavors, uses and producer options, chicken sausage continues growing in popularity as a fresh and nutritious meal solution. Its versatility and wide appeal make it likely to remain trending.
Conclusion
In conclusion, making your own chicken sausage at home is a fun and rewarding way to truly tailor your ingredients and flavors.
Whether you’re looking to cut back on fat, try new seasonings from around the globe, or simply want to control what goes into your family’s meals, home cooked chicken sausage done right creates juicy links packed full of protein and taste.
By following basic grinding, seasoning and cooking techniques alongside a few expert tips, you’ll be well on your way to becoming a spoultry chef in no time at all!
Experimenting with various chicken cuts, moisture-boosters, and seasonings will lead to unique sausage creations that become new favorites.
So grab your stuffer or form your hands, and get ready to savor the satisfaction of delicious homemade chicken sausage thanks to the magic of simple spo techniques.
Most importantly, enjoy the process of customizing flavors to turn your kitchen into a laboratory of culinary creativity!
Give homemade chicken sausage a try this weekend – you’ll be glad you did! Let me know if you have any other questions.
References
- https://homekitchentalk.com/what-can-i-use-as-a-sausage-binder/
- https://threesnackateers.com/how-to-bake-sausage/
- https://carnivorestyle.com/how-much-protein-in-chicken-sausage/
Related Article
- https://milkwoodrestaurant.com/benefits-of-fried-chicken/
- https://milkwoodrestaurant.com/chicken-sausage-pasta/
- https://milkwoodrestaurant.com/chicken-sausage-skewers/
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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.
