chicken sausage

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.
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