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.
Sausage and Filling
Cooking & Serving
Method
Sausage and Filling
- 1
Prepare casings (if using)
If using natural hog casings, place them in warm water for 30 minutes, then flush inside with cool water to remove salt. Rinse several times and leave in clean water until ready to stuff. If using collagen casings, follow package rehydration instructions.
- 2
Chill equipment
Place the bowl and blade of your food processor or meat grinder parts in the refrigerator for 20–30 minutes so meat stays cold during grinding/mixing. Cold meat yields a better, coarse-emulsified sausage texture.
- 3
- 4
Mix meat and seasonings
In a large bowl, combine the ground chicken and chopped pork/chicken fat. Add the minced shallot, garlic, parsley, thyme, smoked paprika, ground coriander, black pepper, kosher salt, and red pepper flakes (if using). Add the cold water. Mix thoroughly with clean hands or a spatula for 2–3 minutes until the mixture becomes slightly sticky and cohesive. Do not overheat — keep the mixture cold; you can briefly return it to the fridge if it warms up.
- 5
Test seasoning
Fry a small 1 tablespoon patty in a skillet over medium heat for about 2–3 minutes per side until cooked through. Taste and adjust salt, pepper, or spices as needed. Return seasoning adjustments to the main mixture and mix again briefly.
- 6
Stuff casings (optional) and portion
If stuffing: fit your sausage stuffer or grinder attachment with the prepared casing. Feed the seasoned meat through, filling casings gently to avoid air pockets — leave some slack. Twist the long sausage into 4–6 inch links, pinching and twisting between links to portion. If you prefer skinless sausages, form the mixture into 6 evenly sized patties (about 4–5 oz each) and refrigerate to firm for 20–30 minutes before cooking.
- 7
Prick air pockets
If stuffed, use a needle or skewer to prick any visible large air pockets. This helps avoid splitting during cooking. Refrigerate stuffed sausages for at least 30 minutes to allow proteins to bind and flavors to meld; ideally chill 1–2 hours or overnight for best texture.
Cooking & Serving
- 8
Pan-sear and finish
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the sausages (or patties) in a single layer without crowding. Cook sausages 4–5 minutes on the first side until golden brown, then reduce heat to medium-low. Turn sausages occasionally, cooking a total of 10–12 minutes (depending on thickness) until an instant-read thermometer reads 165°F (74°C) in the center. If sausages brown too quickly, lower the heat and finish covered for a few minutes.
- 9
Optional deglaze and baste
When sausages are nearly done, remove them to a platter and add 2 tablespoons white wine to the skillet to deglaze, scraping up browned bits. Stir in remaining butter to create a quick pan sauce. Spoon the sauce over the sausages to glaze and return to skillet for 30–60 seconds to heat through.
- 10
Rest and serve
Let the sausages rest 3–5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges on the side. These sausages work well as a side with roasted vegetables, mashed potatoes, or a simple grain salad.
- 11
Storage and reheating
Refrigerate cooled cooked sausages in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water over low heat covered until warmed through, or microwave in short bursts. Uncooked stuffed sausages can be refrigerated up to 24 hours or frozen (first freeze on a tray, then transfer to a bag) for up to 3 months; thaw overnight in the fridge before cooking.