Chicken Sausage

Chicken Sausage Recipe

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Hope Wasylenki

By
@MizWasy

It's a leaner alternative to pork sausage.

A yummy addition to a freshly baked buttermilk biscuit.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
25 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

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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

How to Make Chicken Sausage

Step-by-Step

  • 1I 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.
  • 2Mix 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.
  • 3Form 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.
  • 4Cook crumbled chicken sausage and use on a pizza or in a pasta dish.
  • 5Yields 6 - 8 patties.

Printable Recipe Card

About Chicken Sausage

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




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