Chicken Sausage Recipe
Make Chicken Sausage Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Spices
Other
Method
Preparation
- 1
Prepare Sausage Casings
Soak the natural sausage casings in cold water for at least 30 minutes. Rinse them thoroughly inside and out under cold running water.
- 2
Chill Ingredients
Place the ground chicken and pork fatback in the refrigerator for about 30 minutes to ensure they are very cold, which will help in the mixing process.
Mixing
- 3
Combine Ingredients
In a large bowl, combine the ground chicken, pork fatback, and all the spices (salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, dried oregano, and dried thyme).
- 4
Add Ice Water
Gradually add the ice water to the meat mixture while mixing with your hands until well combined and the mixture becomes sticky.
Stuffing
- 5
Stuff the Sausage
Fit a sausage stuffer with the soaked casing and fill it with the sausage mixture, being careful not to overfill. Tie off the ends securely.
- 6
Twist into Links
Twist the stuffed sausage into links of your desired size, usually about 6 inches long, and tie off the ends.
Cooking
- 7
- 8
Check Internal Temperature
Ensure the sausages reach an internal temperature of 165°F (75°C) for safe consumption.
