Chicken Sausage Recipe

Prepare aromatics

Finely grate the onion and squeeze out excess liquid with a paper towel or clean cloth. Mince the garlic if not already minced. This prevents a watery mixture and concentrates flavor.

Place the ground chicken in a large bowl. Add the grated onion, minced garlic, cold water and fine dry breadcrumbs. The water and breadcrumbs help bind and keep the sausage moist.

Add the salt, black pepper, paprika, dried thyme, dried sage, crushed red pepper flakes, and brown sugar to the bowl. Mix gently at first to distribute spices, then work the mixture with your hands or a spoon until it becomes sticky and cohesive (about 1–2 minutes). Do not overwork; you want it evenly combined and tacky.

Taste-safety check: To check seasoning, cook a 1-inch patty in a small skillet over medium heat until cooked through, then taste and adjust salt, pepper, or sweetness as needed. Adjust the raw mixture accordingly.

Divide the mixture into 8 equal portions for small sausage patties or 4 portions for larger links. Wet your hands slightly to prevent sticking and shape each portion into a compact oval patty or log about 3–4 inches long.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add the sausage patties, leaving space between them so they brown rather than steam.

Cook without moving for 3–4 minutes until the bottom is well browned. Flip and continue cooking another 3–4 minutes. Reduce heat to medium-low and cook an additional 4–6 minutes, flipping once or twice, until internal temperature reaches 165°F (74°C). Total cook time will vary by thickness; use an instant-read thermometer for accuracy.

If you prefer a firmer exterior or are making thicker links, finish in a preheated 350°F (175°C) oven on a rimmed baking sheet for 8–10 minutes until temperature reaches 165°F (74°C).

Transfer cooked sausages to a plate lined with paper towels to rest for 3–5 minutes. Resting redistributes juices and helps keep them moist.

Sprinkle chopped parsley over the sausages and serve with lemon wedges and mustard or chutney on the side. Squeeze a little lemon over the sausages just before eating if desired.

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet or oven to avoid drying out.