Best 4 Chicken Sausage From Scratch Recipes

CHICKEN SAUSAGE FROM SCRATCH

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.

HOW TO MAKE YOUR OWN HOMEMADE CHICKEN SAUSAGE

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

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

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.