Best 3 Chicken Sausage From Scratch Recipes

ROASTED GARLIC AND FETA CHICKEN SAUSAGE RECIPE

Steps:

• Preheat oven to 350°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, about 20 minutes. Remove from the oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl.
• Combine garlic, chicken, 1/2 of the feta cheese, shallots, oregano, salt, and pepper in a large bowl. Chill until ready to grind.
• Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.
• Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add remaining feta, vinegar, lemon juice, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat.Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

CHICKEN SAUSAGE PATTIES

Steps:

• Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.
• Heat a griddle pan or large nonstick skillet over medium-high heat.
• Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

CHICKEN SAUSAGE

Steps:

• 1. Combine all the ingredients except the wine in a large bowl and freeze for 20 to 30 minutes. Measure the wine and put that in the freezer too. If your grinder attachment is metal, freeze that as well, and also your 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. Return the meat to the freezer for 10 minutes and set up your stand mixer.
• 2. Remove the sausage mixture from the freezer and mix it with the paddle attachment on medium high for 60 seconds or so, adding the very cold white wine as you do. Paddling will distribute the seasonings and give the sausage a good bind help hold together rather then crumble. In order to be sure the seasoning is right, fry a small portion of the sausage (put the mixing bowl in the fridge while you cook the test piece). Taste the test piece. If you think the mix needs more salt, pepper, sage or ginger add it and repaddle it. You can do this as often as you like till you get the seasoning just so.
• 3. Wrap the sausage in plastic wrap in the shape of a cylinder, about 2-1/2 inches/7.5 centimeters in diameter. Put the wrapped sausage in a plastic bag. It will last a good week in the fridge (thanks to the salt); it can be frozen for 3 months (the longer you freeze it, though, the more chance it has of getting freezer burn or picking up unpleasant freezer odors, so label the bag with the date and don't forget about it).