Chicken Sausage From Scratch Recipes

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CHICKEN SAUSAGE FROM SCRATCH



Chicken Sausage From Scratch image

Chicken sausage recipes are not commonly found on the web. I had some chicken thighs and was looking for something versatile to do with them.

Provided by Scott Simmons

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 12

Number Of Ingredients 12

1 apple, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon ground sage
1 teaspoon celery seed
1 teaspoon anise seed
1 teaspoon ground marjoram
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken thighs

Steps:

  • Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.
  • Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.
  • Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.
  • Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.

Nutrition Facts : Calories 64.3 calories, Carbohydrate 3 g, Cholesterol 23.4 mg, Fat 2.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 130.2 mg, Sugar 1.6 g

HOW TO MAKE YOUR OWN HOMEMADE CHICKEN SAUSAGE



How to Make your own Homemade Chicken Sausage image

Making your own chicken sausage is very intriguing especially if you are a budding chef. By coming up with your own homemade chicken sausage, you can have a more nutritious food. You can limit or completely skip the use of additives that commercially-available processed foods are notorious for.

Provided by Susan Conley (guest blogger)

Number Of Ingredients 9

Five pounds of boned chicken
Two tablespoons of Kosher salt
Two teaspoons of ground black pepper
Two teaspoons of ground sage
One teaspoon of thyme
One teaspoon of ground ginger
One teaspoon of savory
A cup of cold chicken stock
32 mm natural casings

Steps:

  • Start by preparing the casings. For natural casings, soak in a clear, warm water for at least an hour. This should make the casing more pliable.
  • Cut all the chicken meat into small pieces, or about an inch in size. Cut the chicken including the skin. Then pass the meat through the disk of the meat grinder.
  • Add all the spices to the chicken broth. Mix them well.
  • Add the broth and spice combination to the ground meat. Mix it by hand.
  • Grind the meat again but this time using the fine plate.
  • Stuff the meat into the natural casings. It's really up to you which type of casing you would use. But if you're a beginner, I would suggest you use smaller casings as these can be easier to deal with.
  • Attach the sausage stuffer tube to the funnel of the meat grinder. Gather one end of the casing into the nozzle of the sausage stuffer. Make sure that the casing is not twisted.
  • Switch on the sausage stuffer. Use low speed until you get used to it.
  • Knot the other end of the casing tightly once there is about 2 inches left dangling.
  • Tip: Fill the casing with enough meat so that you won't end up with loose sausage links. You should also prick the casing to remove the air.
  • Refrigerate the sausage links. Ideally, you should be consuming them within 3 days. But if you plan to use them beyond that period, freeze the sausage. The food should be safe to consume for up to four months.

CHICKEN SAUSAGE PATTIES



Chicken Sausage Patties image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 12 patties, up to 6 servings

Number Of Ingredients 10

1 tablespoon butter
1 green apple, finely chopped
1 small onion, finely chopped
Salt and pepper
1 teaspoon fennel seed
1 1/2 pounds ground chicken breast
1 1/2 teaspoons poultry seasoning, half a palm full
1 teaspoon allspice, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
Extra-virgin olive oil, for drizzling

Steps:

  • Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.
  • Heat a griddle pan or large nonstick skillet over medium-high heat.
  • Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

CHICKEN AND SAUSAGE STEW



Chicken and Sausage Stew image

I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.-Ernest Foster, Climax, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 quarts water
2 pounds hot Italian sausage links
6 bacon strips
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1 can (16 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
8 ounces elbow macaroni, cooked and drained
Salt and pepper to taste
Additional minced fresh parsley, optional

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 531 calories, Fat 33g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 912mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

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