Chicken Sausage Links Recipe

Prepare casings

If using natural hog casings, place them in a bowl of warm water for 30 minutes, then flush water through to remove salt. Keep them in lightly salted water until ready. If using collagen casings, follow package rehydration instructions.

Chill equipment

Place the mixing bowl and metal mixing paddle (or bowl of a stand mixer) and meat grinder attachments (if using) in the refrigerator or freezer 15–20 minutes so meat stays cold during processing.

Season the meat

In a large bowl, combine the ground chicken with salt, pepper, smoked paprika, thyme, sage, crushed red pepper, brown sugar, nutmeg, and minced garlic. Pour in the ice-cold water and add the cold cubed butter. Mix vigorously by hand for 2–3 minutes or use a stand mixer on low with the paddle until mixture becomes slightly tacky and cohesive. Do not overheat the meat—keep it cold.

Test the seasoning

Fry a 1-tablespoon patty of the mixture in a small skillet over medium heat until cooked through (about 2–3 minutes). Taste and adjust salt, pepper, or spices as needed to your preference.

Set up stuffer

If stuffing into casings, set up a sausage stuffer or use a sausage stuffing attachment on a meat grinder. Thread the prepared casing onto the stuffing tube, leaving a 6–8 inch tail. Tie a knot at the end of the casing tail or hold it closed with kitchen twine.

Stuff the casings

Feed the seasoned meat into the stuffer, filling the casing evenly without overfilling. Maintain a moderate pressure to avoid air pockets. Fill until you have used all meat, then twist sausages into 4–5 inch links by pinching and twisting every 4–5 inches. Prick any large air pockets gently with a needle to release trapped air.

If not stuffing

If you prefer no-casing sausages, divide the mixture into 8 equal portions and form tight 4–5 inch logs or patties. Wrap tightly in plastic wrap and chill 30 minutes to firm before cooking.

Pan-sear and finish

Heat 2 tablespoons neutral oil in a large skillet over medium heat. Add sausage links (or patties) and brown on all sides, turning gently, about 2–3 minutes per side until golden. Add 1/2 cup water to the skillet, reduce heat to low, cover, and let simmer gently for 6–8 minutes or until internal temperature reaches 165°F (74°C). Remove lid and simmer 1–2 minutes to reduce excess liquid and re-crisp the exterior.

Alternative: Bake

Preheat oven to 400°F (200°C). Place links on a rimmed baking sheet lined with parchment. Bake for 15–20 minutes, turning once halfway, until internal temp is 165°F. For a crisper skin, finish under the broiler 1–2 minutes per side, watching closely.

Rest

Transfer cooked sausages to a plate and let rest 5 minutes to allow juices to redistribute.

Serve sausages hot on rolls with mustard or your favorite condiments, or slice and serve alongside roasted vegetables or breakfast potatoes.