Making Chicken Sausage

The white meat alone will be far to dry and bland. Mix until well blended.


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Keep your ingredients at 38-40F almost frozen for easier cutting and grinding.

Making chicken sausage. Making the Sausage Patties Mix the dry spices and brown sugar in a small bowl before adding to the ground chicken. Divide the ground chicken into 10 pieces. Cut the chicken breasts and thighs into 1 cubes or smaller.

Set up the meat grinder for your stand mixer such as KitchenAid with the coarse plate attached. How to Cook Chicken Breakfast Sausage I like to cook my chicken breakfast sausage patties in a cast iron skillet but a nonstick skillet over medium heat will work as well. Grind chicken thighs onion bell pepper and jalapenos into a mixing bowl.

Set up your grinder remove the chicken mixture from the freezer and grind it through a small or medium die into the freezing-cold mixing bowl. Chicken Sausage Techniques Always grind both the dark and white meat of the bird. Add maple syrup salt garlic sage onion powder ginger thyme pepper smoked pepper and cayenne.

In a nonstick skillet saute onion in 34 teaspoon oil until crisp-tender. In a large bowl place the chicken feta. Work the chicken and spices together until evenly mixed.

Grind a good portion of the chicken skin along with the dark and light meat. Cook until tender about 5 minutes. Let stand until cool enough to handle.

When you make your own chicken sausage as opposed to store-bought chicken sausage you eliminate the additives and you control the meat to spices ratio to your liking.


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