Making your own chicken sausage is not just rewarding; it’s also a delightful way to customize flavors and ensure quality ingredients. This homemade chicken sausage recipe combines juicy chicken thighs with flavorful herbs and spices, making it an excellent addition to your meal rotation. It’s perfect for those who enjoy experimenting in the kitchen and want to avoid the preservatives often found in store-bought sausages. Plus, this recipe offers a high-protein option that may be particularly appealing for family meals.
Why This Recipe Is Helpful
- You can control the ingredients, ensuring there are no unwanted additives.
- It offers a unique taste profile with the addition of Provençal herbs.
- The process is straightforward, allowing even novice cooks to succeed.
Best For
This recipe is ideal for home cooks who want to make healthier meal choices without sacrificing flavor.
Be Careful If
If you’re managing salt intake, be mindful of the total added salt in this recipe.
Ingredients
- 700 g (1.5 lbs) chicken thigh, well-chilled and cut into pieces
- 300 g (0.66 lbs) chicken fillet, cut into small cubes
- 9 g (1.5 teaspoons) salt
- 9 g (1.5 teaspoons) curing salt
- 2 g (½ teaspoon) sugar
- 2 g (½ teaspoon) white pepper
- 1/6 teaspoon ground cinnamon
- 4 g (1 teaspoon) garlic, minced
- 0.3 g (¼ teaspoon) nutmeg
- 1 tablespoon (7 g) milk powder
- 100 ml (3.4 fl oz) ice-cold water
- Textile sausage casing with Provençal herbs
Ingredient Notes
- Chicken Thigh: This cut provides the best flavor and juiciness.
- Curing Salt: Essential for preservation, it helps in achieving the right color and texture.
- Provençal Herbs: Adds a lovely aromatic quality; you can substitute with your favorite herbs if desired.
Kitchen Tools Needed
- Mixing bowls
- Sausage stuffer
- Baking tray
- Oven safe dish
Step-by-Step Instructions
- In a mixing bowl, combine the chicken thigh pieces and chicken fillet cubes.
- Add salt, curing salt, sugar, white pepper, cinnamon, garlic, nutmeg, and milk powder. Mix thoroughly until the seasonings are evenly distributed.
- Cover the mixture and refrigerate for 12-24 hours to cure.
- After curing, add the ice-cold water to the mixture.
- Mix the meat mixture for 7-10 minutes until it becomes sticky and cohesive.
- Fill the textile sausage casing tightly with the meat mixture, incorporating Provençal herbs.
- Let the sausage rest at room temperature for 30-60 minutes to distribute the temperature evenly.
- Preheat your oven to a low setting. Place the sausage in a cold oven over a container of water. Cook at 85°C (185°F) for 3 hours.
- After cooking, cool the sausage in cold water for 5-10 minutes to preserve tenderness.
- Refrigerate the sausage for 6-8 hours to stabilize completely.
- Enjoy your homemade incredibly aromatic and tender chicken sausage!
Pro Tips
- Ensure the chicken is well-chilled; this helps maintain the sausage’s texture.
- Don’t skip the curing step; it enhances flavor and preserves your sausage.
- If your mixture feels too dry, add a bit more ice-cold water.
Lighter Swaps
Consider using turkey thigh instead of chicken for a leaner option.
Common Mistakes
- Overmixing the meat can lead to a dense sausage.
- Not allowing enough time for curing can result in less flavor.
Serving Suggestions
Serve the chicken sausage with a side of roasted vegetables or in a hearty pasta dish for a comforting meal.
Storage Instructions
Store the cooked sausage in an airtight container in the refrigerator for up to one week.
Reheating Tips
Warm the sausage gently in a skillet over low heat to avoid drying it out.
Nutrition Estimate
Calories: 280
Protein: 30 g
Carbs: 1 g
Fat: 17 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 12-24 hours
Cook Time: 3 hours
Total Time: 12-24 hours 3 hours
Servings: 4
Cuisine: Mediterranean
Course: Main
Calories: 280
Frequently Asked Questions
Can I use a different type of meat?
Yes, you can substitute with turkey or pork for different flavors.
Is curing salt necessary?
While it helps in preservation and flavor, you can omit it but at the cost of some texture and longevity.
How long can I keep the sausage?
The sausage can be stored in the refrigerator for up to one week or frozen for longer shelf life.
For more culinary inspiration, check out this flavorful recipe that highlights the beauty of combining fresh ingredients.