Chicken Sausage Recipe
Make Chicken Sausage Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Spices and Seasonings
Other
Method
Preparation
- 1
Prepare the Casings
Soak the sausage casings in water for at least 30 minutes to soften them. Rinse under cold water and set aside.
- 2
Mix the Meat and Fat
In a large mixing bowl, combine the ground chicken and pork fat. Use your hands or a spoon to mix until well combined.
- 3
Add Spices
Sprinkle the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried oregano, and red pepper flakes over the meat mixture. Mix thoroughly until the spices are evenly distributed.
- 4
Incorporate Ice Water
Slowly pour in the ice water and mix until the mixture is sticky and well combined. This adds moisture to the sausages.
Stuffing
- 5
Stuff the Sausages
Using a sausage stuffer or a funnel, carefully fill the casings with the meat mixture. Be sure not to overfill the casings; leave some space for expansion. Tie off the ends securely.
- 6
Twist into Links
Twist the stuffed casings into 6-inch links and tie off the ends. Repeat until all the mixture is used.
Cooking
- 7
- 8
Check Temperature
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).