Real Recipes From Real Home Cooks ®

chicken sausage

(1 rating)
Recipe by
Hope Wasylenki
Gahanna, OH

It's a leaner alternative to pork sausage. A yummy addition to a freshly baked buttermilk biscuit.

(1 rating)
yield 6 -8
prep time 25 Min
cook time 15 Min
method Pan Fry

Ingredients For chicken sausage

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

How To Make chicken sausage

  • 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.