Homemade chicken sausages: the professional recipe (without expensive equipment).
Have you ever thought of making your own sausages at home from scratch?
If you want a lighter, more wholesome and controlled version than industrial ones, this recipe is for you.
This method was devised and perfected by my husband: a technique you will hardly find online explained with this level of detail.
Why trust it?
Simple: my husband is a professional butcher and this version of homemade chicken sausages is the result of his daily experience behind the meat counter.
Many give up stuffing because they think they need bulky or costly industrial machines.
In reality, to start you only need a manual sausage stuffer: it can be found online at a negligible cost and is extremely easy to use.
The secret to perfect results lies in patience and the quality of the ingredients.
Besides the chicken (which you can grind more or less finely according to taste), you’ll need natural sausage casings preserved in salt.
Don’t be alarmed if the package seems abundant: salted natural casings keep in the refrigerator for a long time and will be ready whenever you want to make sausages again.
The preparation requires a bit of calm and the right amount of time, but the satisfaction of serving a product made with your own hands is priceless.
Being a “family” recipe, we have carefully detailed every step so you can replicate a professional butcher’s result right in your kitchen.
You can season them as you prefer: with aromatic herbs, a pinch of pepper, or leave them simple to highlight the chicken’s flavor.
Once ready, these sausages are incredibly versatile. You can cook them:
• In a pan: for a quick cook and a tasty crust.
• In the oven: ideal when served with a side of crispy potatoes.
• On the grill: if you want that irresistible smoky touch.
If you’re looking for a healthy idea for your children or simply want to know exactly what’s inside what you eat, these chicken sausages will become your new kitchen staple.
Give them a try and you’ll see!
About 90 kcal per sausage
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Cooking time: 10 Minutes
- Portions: 35 sausages
- Cooking methods: Stove, Oven, Grill
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Chicken Sausages
- 4.41 lb Chicken thigh meat (weight without bones and skin)
- 3 tbsp Salt
- 2 tsp Black pepper
- Salted natural sausage casings
- Kitchen twine
- Basic home sausage stuffer
- 1 tea infuser manual sausage stuffer
Preparation of the Chicken Sausages
Once the chicken thighs are deboned and cleared of skin and any waste, cut each piece into small pieces using a knife or mezzaluna — this technique is called cutting with the tip of the knife.
When all the meat is cut, season with the indicated salt and pepper and mix well until all the ingredients are evenly combined.
At this point, prepare your sausage stuffer, attach the casing and, working calmly, stuff the sausages.
When all sausages are formed, coil them and tie them with kitchen twine leaving about 1.6 inches (about 4 cm) between one sausage and the next.
When this step is done, prick the casing here and there with a needle to avoid any air remaining in the sausages.
Now you can let them rest in the refrigerator for at least 2 hours, then portion the sausages for the freezer.
I put 5–6 sausages in each bag and separated them into freezer bags so they’re ready every time I want to cook them.
Get to work following each instruction and enjoy!!!
