Create your own delicious homemade chicken sausages with just a few simple ingredients and basic kitchen equipment. By combining ground chicken breast and thigh meat, you will achieve a perfect balance of moisture and flavour. Customize them to suit your taste preferences with a variety of spices, herbs, and even cheeses. Add some chili peppers, hot sauce, or spicy seasonings for a bold and fiery taste. These leaner sausages are a healthier alternative to traditional pork sausages, without any artificial preservatives or additives found in commercial products. Made without casings, these "skinless" or "casing-free" sausages are easy to shape and cook, giving them a beautiful brown crust directly on the outside that is pleasing to the eyes and palate.
Enjoy your homemade chicken sausages in various ways:
- With eggs for breakfast.
- In sandwiches for a tasty lunch.
- As a side dish to complement your favourite meals.
- Added to pasta or rice dishes for extra flavour and protein.
Get creative and experiment with different seasoning profiles to make your homemade chicken sausages truly unique!
Enjoy your homemade chicken sausages in various ways:
- With eggs for breakfast.
- In sandwiches for a tasty lunch.
- As a side dish to complement your favourite meals.
- Added to pasta or rice dishes for extra flavour and protein.
Get creative and experiment with different seasoning profiles to make your homemade chicken sausages truly unique!
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Homemade Spicy Chicken Sausages
(Yields 20)
Ingredients:
760 grams boneless chicken breasts and leg meat (washed and cubed)
1 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon chilli powder
1 teaspoon coarse pepper powder
1 tablespoon corn starch
3/4 teaspoon curing salt
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Method:
Pulse the chicken pieces in a food processor to desired consistency. Transfer into a bowl and combine the rest of the ingredients. Do not over mix.
Line a baking pan with parchment paper.
Using a manual sausage stuffer, extrude the meat mixture into 5-inches skinless sausages (without the casing) onto the prepared pan. Ensure to space them apart from one another.
Alternatively, the meat mixture can be shaped by hand. Lightly grease the palms of your hands.
Steam required sausages for 10 minutes and refrigerate or freeze the rest. Refrigerated ones can be consumed in 3 days, while the frozen sausages within a month.
Heat a dash of oil and brown the steamed sausages on all sides.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Homemade Spicy Chicken Sausages
(Yields 20)
Ingredients:
760 grams boneless chicken breasts and leg meat (washed and cubed)
1 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon chilli powder
1 teaspoon coarse pepper powder
1 tablespoon corn starch
3/4 teaspoon curing salt
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Method:
Pulse the chicken pieces in a food processor to desired consistency. Transfer into a bowl and combine the rest of the ingredients. Do not over mix.
Line a baking pan with parchment paper.
Using a manual sausage stuffer, extrude the meat mixture into 5-inches skinless sausages (without the casing) onto the prepared pan. Ensure to space them apart from one another.
Alternatively, the meat mixture can be shaped by hand. Lightly grease the palms of your hands.
Steam required sausages for 10 minutes and refrigerate or freeze the rest. Refrigerated ones can be consumed in 3 days, while the frozen sausages within a month.
Heat a dash of oil and brown the steamed sausages on all sides.
Serve hot.
Note:
- Freeze sausages with the tray for some time until they are firm. Then transfer sausages into a ziploc bags.
