Chicken sausages can be easily made at home by grinding boneless chicken with garlic, onion, spices, and herbs like paprika, black pepper, and parsley. The mixture is either stuffed into casings or shaped manually, then cooked by boiling, frying, or grilling. For added richness, ingredients like olive oil, egg, and breadcrumbs are included. Soaking and rinsing casings thoroughly ensures easy stuffing, while wrapping in cling wrap helps shape casing-free sausages. Homemade sausages are fresher and healthier than store-bought ones. They can be served with sauces, mashed potatoes, or as an addition to wraps, pasta, or salads.
Ingredients
For the Sausage Mixture:
- 500g boneless chicken (thighs or breast)
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 tsp paprika or red chili powder
- 1 tsp black pepper (freshly ground)
- 1 tsp dried oregano or mixed herbs
- 1/2 tsp thyme (optional)
- 1 tsp salt (adjust to taste)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp olive oil or melted butter
- 1 egg (for binding)
- 1/4 cup breadcrumbs or oat flour (optional)
For the Casing (Optional):
- Natural sausage casings (available at specialty stores or online)
Equipment Needed
- Food processor or meat grinder
- Piping bag or sausage stuffer (optional)
- Cling wrap or aluminum foil (if not using casings)
Preparation Steps
Step 1: Prepare the Chicken
- Wash and pat dry the chicken. Cut it into small pieces for easier grinding.
- If using store-bought ground chicken, ensure it’s fresh and free of added water.
Step 2: Make the Sausage Mixture
- In a food processor, add the chicken pieces, minced garlic, and chopped onion. Pulse until the chicken is finely minced but not over-processed into a paste.
- Transfer the minced chicken to a large mixing bowl. Add paprika, black pepper, oregano, thyme, salt, parsley, olive oil, and egg.
- Mix well using your hands or a spatula to ensure even distribution of spices.
- If the mixture feels too wet, add breadcrumbs or oat flour to achieve a slightly firm consistency.
Step 3: Prepare the Sausage Casing (Optional)
- If using natural casings, soak them in warm water for 30 minutes to remove excess salt. Rinse thoroughly inside and out.
- Fit the casing onto the nozzle of a sausage stuffer or piping bag, ensuring there are no air bubbles.
Step 4: Shape the Sausages
If Using Casings:
- Fill the casing with the sausage mixture, twisting every few inches to form links.
- Avoid overstuffing to prevent the casing from bursting during cooking.
Without Casings:
- Take small portions of the mixture and roll them into cylindrical sausage shapes using your hands.
- Wrap each sausage tightly in cling wrap or aluminum foil to maintain its shape.
Step 5: Cook the Sausages
- Boiling: Bring a pot of water to a gentle simmer. Add wrapped sausages or casing-filled sausages and cook for 10–12 minutes until firm.
- Pan-Frying: Heat a non-stick skillet with a little oil. Unwrap the sausages (if using cling wrap) and cook over medium heat, turning frequently, until golden brown and fully cooked.
- Grilling: Preheat a grill to medium heat. Cook the sausages for 8–10 minutes, turning occasionally, until charred and cooked through.
Tips for Perfect Chicken Sausage
- Flavor Variations: Experiment with seasonings like smoked paprika, fennel seeds, or rosemary for unique flavors.
- Moisture: Use chicken thighs or add a bit of chicken fat for juicier sausages.
- Storage: Freeze raw sausages for up to 2 months or store cooked ones in the fridge for up to 3 days.
- Test Taste: Fry a small portion of the mixture before shaping the sausages to adjust the seasoning.
Serving Suggestions
- Serve the sausages with mustard, ketchup, or barbecue sauce.
- Pair with mashed potatoes, sautéed vegetables, or a fresh green salad for a complete meal.
- Slice them into pasta, stir-fries, or wraps for a versatile addition to meals.
Homemade chicken sausages are flavorful, nutritious, and customizable, making them a perfect addition to your homemade recipes. Enjoy your fresh, preservative-free sausages.
