Homemade Chicken Sausage Recipe
Store bought chicken sausage has nothing on this flavorful homemade version featuring our signature Simon and Garfunkel rub. This makes a fine link, but it can also be crumbled and mixed in with a creamy pasta sauce, used as the topping for a white pizza, or made into meatballs for chicken soup. It may just cure all that ails you. Here's how to make it.
Course. Breakfast. Brunch. Lunch. Dinner. Entree. Appetizer. Side Dish.
Makes. About 5 pounds or 15 (5 ounce) links or patties
Takes. 2 hours. Rest meat in freezer for about 20 minutes but do not let it freeze.
4 pounds chicken meat
1 pound bacon
1 cup sun dried tomatoes
1 cup packed basil leaves, finely chopped
8 cloves garlic, minced or pressed
2 tablespoons Simon & Garfunkel Rub
Grated zest of 2 lemons
2 teaspoons ground black pepper
1 1/2 teaspoons kosher salt
About the chicken. We recommend a blend of about 50/50 white and dark meat.
Optional. About 6' of hog casings.
1) Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
2) Slice the chicken into cubes removing gristle and sinew. Chop the bacon into 1/2" lengths. Mix them together and place them on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave everything there for about 20 minutes until the meat is firm but do not let it freeze. This makes grinding easier.
3) Grind it with a 1/4" die. Mix in the other ingredients.
4) Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in hog casings, or if you want smaller links, lamb casings. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.
"A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well."Henny Youngman