Homemade Chicken and Apple Smoked Sausages

Tammy Brownlow


Making your own homemade sausage is easier than you think! I actually prefer skinless sausages - I don't care much for the texture of the casing when I'm eating it.

I chose corn husks - they make for a pretty presentation. You can use aluminum foil until they are almost done, then unwrap and continue to cook on the smoker to get that wonderful smoke flavor.

Another bonus...you know exactly what is in them - and you can pronounce every ingredient! You control the fat, sodium and smoke flavor.

They are great right off the grill or you can save them for your favorite dishes.


★★★★★ 1 vote

Makes 4 1/4lb links
15 Min
1 Hr


  • 1 lb
    boneless, skinless, chicken breast
  • 1/2 c
    finely grated apple with juice, i chose cameo
  • 2 Tbsp
    finely grated onion with juice, i chose a white onion
  • 2 large
    large cloves grated garlic with juice - i used a microplane for the this task
  • 1/4 tsp
    finely minced fresh rosemary
  • 1/8 tsp
    ground sage
  • 1/4 tsp
    brown sugar
  • 1 tsp
  • 1/2 tsp
    fresh ground pepper, i used about 3/4 tsp - i like peppery sausage
  • 4 Tbsp
    butter, room temperature

How to Make Homemade Chicken and Apple Smoked Sausages


  1. When I make these, I'm usually smoking other meats. These don't take very long compared to say a brisket. One or two links usually end up being lunch while we wait for whatever we are smoking for dinner.
  2. In a large bowl soak 15 pieces of corn husk in warm water. If using aluminum foil - tear off 4 pieces.
  3. In a large bowl finely grate your apple, and onion. I use a cheese grater. Grate your garlic cloves. I use a microplane.
  4. In your food processor, add chicken breast, cut into pieces and pulse until fine.
  5. Add onion mixture, spices and butter.
  6. Pulse until well combined.
  7. Refrigerate for about an hour.
  8. Tear strips of corn husk off to use to tie the ends of the sausages off. I generally tear 3 per sausage.
  9. Remove sausage meat from fridge. Place 1/4 of mixture on corn husk (or foil as shown). Shape into a "log".
  10. Wrap husk around sausage and tie ends as shown. Sometimes I tuck ends under if I'm serving them in the husk.
  11. Put on smoker and cook for 30 minutes.
  12. Flip and cook another 30 minutes.
  13. At this point you can remove sausage and add more smoke flavor if you wish by placing directly on grill.
  14. Allow to cool slightly before slicing. These are wonderful sliced and sauteed in olive oil - it adds a nice crispy texture around the edges. Enjoy!

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