If you are tired of pork and beef sausages I welcome you to try this delicious homemade chicken sausage. The ingredients are very simple and easy to get. You will likely have most or even all of them at home.
This recipe started off with the already quite good Country Chicken Sausage recipe you can find in the good ol' Sausage And Jerky Handbook. Great book to own by the way. But I wasn't quite happy with that recipe. It lacked something I like so much in fresh sausage - a touch of sweetness and that pleasant tang. It was also too salty for my taste. Additionally, I wanted to modify the flavor profile a little as I am not necessarily a huge fan of cloves but I do like onion and garlic notes.
To make a long story short, after a few iterations this ended up being one of the best tasting fresh sausages I've ever had, chicken or otherwise. Sounds quite immodest, but I am very proud of this recipe. Every time I make this sausage I get requests for more.
If you've been reading my blog long enough, you've noticed that I like using Fermento to give my sausages a tangy taste. In this chicken sausage recipe, I decided to experiment a little and add powdered buttermilk instead. Both are very similar in the sense that they are both milk byproducts, the difference is that powdered buttermilk is less tangy. The good news is that powdered buttermilk is way easier to find - every grocery store sells it. That said, you have a choice of using Fermento or powdered buttermilk in this recipe, both will work great in this recipe.
I consider this recipe a healthier chicken sausage. It has a relatively low amount of sodium compared to many sausage recipes out there and it contains a modest amount of fat. Often times commercially made chicken sausage is loaded with fat, often pork fat. The advantage of homemade chicken sausage is that you can make it as healthy as you want. I even like incorporating white chicken meat to make the sausage even healthier.
The best meat for homemade chicken sausage
My favorite method to get chicken meat for this sausage is to butcher whole chickens, which are less expensive than chicken parts and often go on sale, and use all of the harvested meat and skin. Obviously, you can't get a lot of meat from the chicken wings so I save those for other recipes. I save all of the bones (with some meat left on them) to make various delicious soups.
The other option is to buy bone-in, skin-on chicken thighs and debone them. It will be more expensive to buy just chicken thighs but the ratio of meat and skin from chicken thighs is very good for this sausage. You can incorporate a chicken breast or two here, with skin, if desired.
Storing chicken sausage
This sausage will keep for 5 days in the refrigerator or frozen for up to 6 months or even longer if properly vacuum sealed.
Smoking chicken sausage at low temperatures
If you are going to smoke this sausage at below 200F, similar to my smoked chicken sausage, don't forget to incorporate Cure #1. For high-heat smoking, over 200F, use this recipe as is.
Equipment requirements and options
To make this sausage, you will need a meat grinder and a sausage stuffer. Most of us have meat grinders and those who make sausages have sausage stuffers. I've been using a LEM meat grinder for many years and love it. It's built like a tank. I also have a 5lb sausage stuffer and a 20lb motorized LEM sausage stuffer. I highly recommend them. A 5lb sausage stuffer is all most of us will ever need for home sausage making.
If you don't have a sausage stuffer you can still enjoy this chicken sausage. Just make patties and fry them in a 50/50 mix of cooking oil and butter over medium to medium-high heat. The fresh sausage mix will be quite soft and sticky so make sure to wet your hands before shaping the patties. You can also omit the chicken broth to make the mix less soft. This can also be accomplished by refrigerating the sausage mix for a few hours. During refrigeration, the meat mix will absorb the liquid and become stiffer and easier to shape.
Cooking homemade chicken sausage
As with any fresh sausage, it's best cooked quickly over high heat to ensure optimal browning and juiciness. I like this sausage grilled or broiled. If you own an Air Fryer, get them air-fried. Air-fried chicken sausage is fantastic with minimum mess and effort. Pan-fried, similar to my favorite pan-fried brats, is also a great cooking option for this sausage.
Homemade Chicken Sausage
Ingredients
- 5 lbs chicken meat with skins Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs.
- 4 tsp kosher salt heaping; 30 g
- 1 tsp sugar heaping; 6 g
- 1/4 cup powdered buttermilk 60 g; or 30 g / 2 Tbsp Fermento
- 1.5 tsp black pepper 3 g
- 1 tsp nutmeg 2 g
- 2 tsp granulated onion 5 g
- 2 tsp granulated garlic 5 g
- 1/4 cup fresh sage
- 1/4 cup fresh parsley or 1.5 Tbsp rubbed sage
- 1/2 cup fresh green onion
- 1/2 cup chicken broth cold
- 1 tsp cayenne pepper optional; add more to taste if desired
Sausage casings
- 10-12 feet hog casings 28-32 mm
Instructions
- Grind the chicken with the skins through a 1/4" (6 mm) plate.
- In a large bowl, mix the ground chicken with the rest of the ingredients very well.
- Stuff the sausage mix into hog casings. Do not stuff too tightly.
- Twist the sausage into about 18 6-inch links.
- Refrigerate for up to 5 days. Freeze for up to 6 months. After a few days in the fridge the (uncooked) sausage develops a slightly stronger, pleasant tangy taste.
- Cook by pan-frying, air-frying, grilling, broiling or baking over medium heat until the internal temperature reaches 165F.
Tommy
To. VICTOR
Chicken sausage is not chicken sausage if you use pork casing.
If my wife eat pork she will get sick
Can you please label your food right.
I dont want Wife to get sick.
RET ARMY VETERAN
TOMMY
210-683-4738
Victor @ Taste of Artisan
😉 I don't know if this is a joke - good one!!! - or if you are serious... if you are serious, do you realize that there are no chicken casings and every chicken sausage under the Sun is primarily made with pork casings? You could find chicken sausage that uses sheep or beef casings, or collagen casings too, but most are made using hog casings.
Hog casings won't make you sick unless the sausage is not prepared correctly, in which case any casing will technically make you sick. If pork casings aren't acceptable for religious regions, that's an entirely different story, I'd suggest using sheep/beef or collagen casings. It will still be called chicken sausage no matter what casing you use.
Doug
Fantastic recipe!! I did add 100g of parmesan cheese and chopped sun dried tomatoes to it. Other than that, I made the recipe as is. The smell from the herbs and spices is incredible. This is sure to become a regular recipe in my sausage book.
Victor @ Taste of Artisan
Our favorite sausage at the moment. I smoked three kinds recently - chicken, kabanos and Hungarian - all three in thin sheep casings. Chicken sausage was voted the best. Enjoy!
Hoss
When adding Curing #1 salt I should use 3 Tsp of Kosher salt and 1 Tsp of Cure #1 salt?
Victor @ Taste of Artisan
Correct.
Thumba Sikazwe
I really love this chicken sausage recipe, not only are the ingredients readily available, but also a much healthier option. I am a rearer of chickens in a Country called Zambia in Africa. I'd love to diversify towards chicken sausage making. I've long been trying to come up with an ideal chicken recipe seeing that to date I've never eaten any really nice chicken sausage. But just seems to be the one. Kindly share with me any added information on how I can achieve the best results. Thanking you advance.
Victor @ Taste of Artisan
Hi Thumba, welcome to my blog. Happy to hear that you liked my chicken sausage recipe. This happens to be my one of my family's favorite sausage recipes. I don't what else to add to be honest, everything is in the post. If you have any specific questions though, let me know. Enjoy!
Elaine Beam
Thank you for this recipe! Can chicken sausage be pressure canned?
Victor @ Taste of Artisan
You are very welcome. Yes, it can be pressure-canned. I process it the same way as I do canned pork or other canned meats. You can raw pack or hot pack and process. Or smoke then pack and process in a pressure canner.
Deana
Can I use boneless thighs with out the skin and sub duck fat instead? I don't want to break down that much chicken and I can't find boneless skin on.
Victor @ Taste of Artisan
Deana, that will work just fine. I've recently made a batch of this sausage with a 50/50 mix of boneless/skinless chicken breasts and chicken thighs/legs and 15% (relative to the total weight of meat) of pork back fat. Yeah, I felt the same way as you, though those chicken bones with some meat on them make fantastic chicken soup. It turned out quite well. My wife used some of the mix to make fried sausage patties - they came out exceptionally delicious. I also used 21mm collagen casings instead of sheep casings for that batch. Overall, not bad, and much easier/quicker to prepare.
Rebecca Ugalde
How much #1 curing salt is needed for this recipe if we plan to cold smoke the sausage?
Victor @ Taste of Artisan
As per the instructions on the package, which is 5g / 1 level tsp per 5 lbs of meat. You want to substitute this in, not add on top of the salt.
Sally Qazi
Thank you so much for these wonderful recipes. I made chicken sausage. Now I have to wait to taste it.. I didn't have parsley do I put marjoram. . The aroma is great. I am sure it will duper. Thanks
Sally
Victor @ Taste of Artisan
Great! I am sure you will like it. Enjoy!
SheTriedIt
Hi there,
Ready to try for patties. Instructions are for links. How do I store mixture for patties? Do I stuff in a ziplock for 5 days, take out, form in patties? Or form in patties w/ wax paper in between and store?
Do I freeze after 5 days?
Victor @ Taste of Artisan
You can do it either way but forming patties and storing them lined with wax/parchment paper is the ideal way as it will be much easier for you on a cooking day. I'd suggest that you leave enough for a few days and freeze the rest right away to keep them as fresh as possible. I shape them into patties, lay them on a large baking sheet and freeze for a day. Then put in a vacuum-sealable bag in stacks of 4-5 one next to another and seal. Don't even line them with wax paper. If the bags are sealed properly the sausage will store a long time, a year and longer, six months at the very least. If you want to freeze right away, then line with wax paper and seal use a gentle cycle not to crush them too much. Sealed this way, I find, they tend to get a bit of a freezer burn as not all air is sucked out.
Tom Schuckman
On your homemade chicken sausage recipe. The nutritional facts are bases on what portion size?
Thank you
Victor @ Taste of Artisan
One link or 1/18th of the total recipe.
Beatrice
Beautiful post! Very clear instructions (including the sfety instructions). I was searching for low-fat chicken sausage to buy, but you have convinced me to try to make my own. Thank you!
victor
You are welcome!