Chicken Sausage Recipe

Cook sausages

If sausages are raw: heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken sausages and cook 10–12 minutes, turning every 2–3 minutes, until internal temperature reaches 165°F (74°C) and exterior is golden-brown. If sausages are pre-cooked: warm in skillet 4–5 minutes, turning until heated through and lightly browned.

Toast buns

While sausages finish, spread butter evenly on cut sides of brioche buns. Place buns, cut-side down, in a separate skillet or on a griddle over medium heat. Toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Prepare tomatoes

Core and dice the tomatoes into small 1/4-inch pieces. Place in a bowl and season with 1/4 teaspoon salt and a pinch of black pepper; let sit while preparing pesto to macerate slightly (5 minutes).

Make quick pesto

In a small food processor or by hand, combine basil leaves, 3 tablespoons extra-virgin olive oil, 1 tablespoon grated Parmesan, and nuts (if using). Pulse until combined but still slightly textured. Taste and season with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper as needed. If mixture is too thick, add up to 1 teaspoon additional olive oil.

Assemble tomato-pesto mixture

Fold 2 tablespoons of the pesto into the diced tomatoes gently to coat. Reserve remaining pesto to spread directly on buns or sausages as preferred.

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 2 cloves minced garlic, 1 teaspoon balsamic vinegar, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust acidity or salt. For a thinner sauce, whisk in up to 1 teaspoon water.

Rest aioli

Refrigerate aioli for at least 10 minutes to let flavors meld while sausages and toppings finish cooking.

Spread about 1 teaspoon of remaining pesto on the bottom half of each toasted brioche bun.

Place a hot chicken sausage on top of the pesto-spread bun bottom.

Spoon 2–3 tablespoons of the tomato-pesto mixture over each sausage, letting some juices mingle but not overly soak the bun.

Drizzle about 1 tablespoon (adjust to taste) of garlic balsamic aioli over the tomato topping.

Add a few fresh basil leaves for garnish and, if desired, a light drizzle (about 1/4 teaspoon) of balsamic glaze over the aioli for extra sweetness and shine.

Cap with the top half of the brioche bun and serve immediately.