Chicken Sausage Recipes
When you make your own chicken sausage as opposed to store-bought chicken sausage, you eliminate the additives and you control the meat to spices ratio to your liking. Store-bought chicken sausage tends to be heavy-handed with the spices, thus covering up the chicken flavor.
Servings: 4
Calories: 301kcal
Equipment
- Scale
- Grinder
- Herbs and Spices
- Casings
- Sausage Stuffer
- Vacuum Sealer
Ingredients
- Five pounds boneless chicken with skin, both white and dark meat
- Two tablespoons salt, Kosher
- Two teaspoons black pepper, ground
- One teaspoon ground ginger
- Two teaspoons ground sage
- One teaspoon savory
- One teaspoon thyme
- One cup chicken stock, cold
- 32 millimeters casings, natural
Instructions
- Prepare the casing.
- If it is a natural casing, for one hour, soak the casing in warm, clear water and rinse to make it more pliable.
- Cut chicken into roughly one-inch pieces, including the skin, and pass through the meat grinder.
- Mix the chicken broth and the spices well.
- Combine the meat and the spice broth by hand and mix well.
- Pass the meat through the grinder again through the fine plate and set aside.
- Attach the sausage stuffer attachments and place the casing you have selected onto the end of the stuffer.
- A smaller casing is often considered ideal for beginners as they are easier to handle.
- Make sure the casing is free from twists and tightly tie a knot at the other end of the casing so that roughly two inches of casing is left to dangle.
- Turn on the stuffer to low so that you can become accustomed to the process.
- Make sure you use enough filling with each casing so that the sausage links are not loose, but also make sure you do not fill them too full so that they burst during the cooking process.
- And be sure to prick the filled sausage casings to remove any air.
- Put the links in the fridge and consume your beautiful chicken sausages within three days or freeze them for up to four months.
Nutrition
Serving: 100g | Calories: 301kcal