Course: Breakfast, dinner, lunch, Main Course
Cuisine: American
Keyword: chicken sausage, homemade chicken sausage
Servings: 18 links
Calories: 295kcal
Prep Time: 20 minutesCook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Servings: 2 sausages Author: Victor
Print Recipe
Meat grinder
Sausage Stuffer
- 5 lbs chicken meat with skins Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs.
- 5 tsp kosher salt heaping
- 1 tsp sugar heaping
- 1/2 cup powdered buttermilk or fermento
- 1 1/2 tsp black pepper
- 1 tsp nutmeg
- 2 tsp granulated onion
- 2 tsp granulated garlic
- 1/4 cup fresh finely chopped sage or 1.5 Tbsp rubbed sage
- 1/4 cup fresh finely chopped parsley
- 1/2 cup fresh finely chopped or thinly sliced 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; see notes
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 but pleasant tangy taste.
Cook by pan-frying over medium heat, air-frying, grilling, broiling or baking until the internal temperature reaches 165F.
If you cannot use hog (pork) casings for any reason, beef casings of similar diameter are a good substitute. You can also use sheep casings - they are of a smaller diameter but will work fine too.
If you would prefer not to use natural casings, collagen or fibrous casings may be a good substitute for you. These casings can be purchased from your local sausage supply store or online.
Alternatively, skip the casings altogether and cook this chicken sausage as patties.
Calories: 295kcal | Carbohydrates: 3g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 786mg | Potassium: 337mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg