Chicken Sausage Recipe

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Chicken Sausage

Hope Wasylenki

By
@MizWasy

It's a leaner alternative to pork sausage.

A yummy addition to a freshly baked buttermilk biscuit.


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Rating:

Comments:

Serves:

6-8

Prep:

25 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

1 lb
boneless chicken
2 tsp
salt
1 Tbsp
ground sage
1 Tbsp
poultry seasoning
1 tsp
ground fennel seed
1/2 tsp
crushed red pepper flakes

Directions Step-By-Step

1
I use mostly white meat chicken (75/25 ratio), but you could use all of either white or dark or a 50/50 ratio of white and dark. Cut chicken into approximately 1 inch cubes and pop into your freezer for 20 minutes to firm up a bit. Grind chicken with a hand-cranked meat grinder, or with a food processor (or you can get it from your local butcher ground up). Sure, you can get pre-ground at some grocery stores, but, remember you have no idea what the ratio of skin and fat was used during the grinding process.
2
Mix in the spices and place mixture into refrigerator for 30-60 minutes before forming into patties. Keep chicken cold and cook as soon as possible.
3
Form into 6-8 patties and fry in a skillet with 1 tbsp olive oil (patties are so lean, they need a bit of fat to fry). Tuck into a freshly baked biscuit with a fried or scrambled egg for an awesome breakfast.
4
Cook crumbled chicken sausage and use on a pizza or in a pasta dish.
5
Yields 6 - 8 patties.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy
Hashtag: #sausage