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Chicken sausage – Italian Twist + 2 more recipes

In this post, I’ll show you how to make chicken sausage yourself. It’s easy and super quick to make. 

First I’ll show you a delicious Italian variant. I also added 2 additional recipes at the bottom. 

Also, I have more sausage recipes in my book “24 Bratwurst Recipes for a Perfect Barbecue Experience”

In my post on how to make Bratwurst I also answered some general questions about making bratwurst. Have a look there. 

But now enough talking… 

Here you will find the complete chicken sausage recipe as a video or to read through.

Have fun and good luck making it!

Chicken Sausage – What do you need to make it?

Chicken sausage -all ingredients

Ingredients for your chicken sausage

Meat (1000 g):

  • 80 % chicken meat with skin (800 g)
  • 20 % pork back fat (200 g), alternatively you can replace the pork backfat with lard, cream or more chicken skin

Spices per 1000 g of meat:

The equipment to make chicken sausage

Meat Grinder

You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.

Sausage stuffer

You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.

Sausage casings

Chicken Sausage is traditionally filled into natural casings.

I recommend hog casings caliber 28 / 30. If you like to make thinner sausages, sheep casings caliber 20/22 are very good.

If you would like to prepare the sausages without casing: You can just form the mass into patties and fry them out without a casing or preserve them in a jar.

Make Chicken Sausage – Step-By-Step Instructions

1. Cut the chicken meat and backfat into strips which can fit into your grinder. 

Chicken sausage -cut

2. Add the basil, garlic and sundried tomatoes and mix. 

Chicken sausage -basil

3. Put the meat and the movable parts of your grinder into the freezer for 1 – 2 hours. This will help with the grinding process and the meat temperature.

Chicken sausage -freezer

4. Grind the spices to a fine powder. 

Chicken sausage - spices

5. Now it’s time to grind the meat. Depending on how coarse or fine you want your chicken sausage, you can use different perforated discs here.

To be honest, this is a complete matter of taste. I personally like chicken sausage quite fine and therefore I use the finer perforated disc (3 mm). But as I said… It must taste good to you!

Chicken sausage - grind

6. Add the spices to the minced mixture and mix well. 

Chicken sausage - add spices

7. Put the casing onto the sausage stuffer. Typically, you need to put the casings into a lukewarm water 30 min before you use them. This will ensure that they can be put onto the stuffer.

Chicken sausage -casing

8. Fill the meat into the casing. Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Do not worry if it does not work 100%. 

Important: Do not fill the casing too full, otherwise it will burst later when roasting.

Chicken sausage -fill

9. Now it’s time to link the sausages. You can decide for yourself how big your Chicken sausage should be. Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.

As with the filling process you will need some practice to get it perfect.

Chicken sausage -link

10. Your italian Chicken sausage is now ready. Fry it up and enjoy.

Chicken sausage - ready

What is the shelf life of the chicken sausage?

Depending on how you handle it after production, the chicken sausage has a different shelf life.

Raw it can be kept in the refrigerator for about 1-2 days.

If you scald it directly after production at 75 degrees Celsius for 25 minutes, it can be stored in an airtight container in the refrigerator for about a week.

Alternatively, you can freeze it raw or poach them. They will keep for up to 6 months and will not lose any flavor.

I usually consume the chicken sausages directly or freeze them raw.

3 more chicken sausage variations for you

A classic chicken sausage flavoring

Spices per kg of meat:

A spicy take on chicken sausage

Spices per kg of meat:

Tipsy chicken sausage

Spices per kg of meat:



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