Homemade Chicken Sausage
If you love sausage but want something lighter, healthier, and fully customizable, making Homemade Chicken Sausageis the way to go. Store-bought sausages often contain fillers, preservatives, and extra fat, but when you make it at home, you control everything — from the seasoning to the spice level.
This recipe gives you juicy, flavorful sausage that works for breakfast, dinner, or meal prep. And the best part? No special equipment is required!
Why You’ll Love This Recipe
- Healthier alternative: Leaner than pork sausage, with fewer calories.
- Customizable: Adjust herbs, spices, and add-ins to your taste.
- Versatile: Great for patties, crumbles, or stuffed into casings.
- Make-ahead friendly: Freeze raw or cooked sausage for quick meals.
Ingredients
- 2 pounds ground chicken (with a little fat for juiciness — thighs work best)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked for extra depth)
- 1 teaspoon fennel seeds (lightly crushed, optional for Italian style)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for spice)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil (to keep sausage moist)
Step-by-Step Instructions
Step 1: Mix the Seasoning
In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, fennel, oregano, and red pepper flakes.
Step 2: Combine with Chicken
In a large mixing bowl, add ground chicken. Sprinkle seasoning over the top, then add parsley and olive oil. Mix gently with your hands until just combined — don’t overmix or the sausage will be tough.
Step 3: Shape or Store
- For patties: Form into 3-inch rounds.
- For crumbles: Leave mixture loose for browning in a skillet.
- For links: Use natural casings and a sausage stuffer, if you have them.
Step 4: Cook the Sausage
- Patties: Pan-fry in a lightly oiled skillet over medium heat for 4–5 minutes per side until cooked through (internal temp 165°F / 74°C).
- Crumble: Brown in a skillet for pasta, pizza, or casseroles.
- Links: Grill, bake, or pan-sear until golden and fully cooked.
Flavor Variations
- Italian Chicken Sausage: Add fennel, basil, oregano, and Parmesan.
- Breakfast Chicken Sausage: Season with sage, thyme, and maple syrup.
- Spicy Cajun Chicken Sausage: Add Cajun seasoning and a touch of cayenne.
- Lemon Herb Sausage: Mix in lemon zest and fresh rosemary.
Tips for Success
- Use dark meat: Chicken thighs keep sausage juicy and flavorful.
- Chill mixture before cooking: Helps flavors meld and patties hold shape.
- Don’t skip olive oil: Lean chicken can dry out — a little fat keeps it moist.
- Freeze for later: Shape into patties, wrap tightly, and freeze for up to 3 months.
Why This Recipe Works
Homemade chicken sausage gives you everything you love about sausage — savory flavor, versatility, and satisfaction — without the heaviness. It’s a leaner choice that doesn’t sacrifice taste, and once you try it, you’ll never want to go back to store-bought again.
Juicy, flavorful, and endlessly customizable, this Homemade Chicken Sausage is perfect for breakfasts, dinners, or meal prep.
