Since we had some pork fat left over from trimming pork loin recently, I wanted to make sausage. Jessica defrosted a chicken and it seemed like a fun protein to work with. Having never made chicken sausage, I approached it the same way I would with most any other protein. I did go light on the herbs and spices because chicken is such a light flavor that you don’t want to over-power it.
Sadly, our sausage grinder attachment for the Kitchen Aid is in storage right now, so I used our old school hand-driven grinder. It’s far more annoying to work with, but it got the job done and these turned out yummy on some freshly baked ciabatta rolls.
Italian Chicken Sausage
~makes five links
Ingredients
- 3 cloves Garlic, chopped in quarters
- 1 tsp. Kosher Salt
- 1/4 tsp. Red Pepper Flakes
- 1/4 tsp. Dried Basil
- 1/4 tsp.Dried Oregano
- 1/4 tsp. Fennel Seed
- 1/4 tsp. Black Pepper
- 1/8 tsp. Dried Rosemary (optional)
- 1 lb Chicken Meat (mostly white meat), coarsely chopped
- 4oz Pork Fat, coarsely chopped
- Sausage Casing (optional)
Instructions
1. In a mortar, mash all ingredients except chicken and fat until a fine paste. In a plastic container, combine paste with chicken and fat. Cover and place in freezer for about 20 minutes, until meat is firm, but not frozen.
2. Coarsely grind firm mixture.
3. If you have sausage casing available, fill them with the ground mixture. Otherwise shape into sausage links, it may help to re-chill the mixture before doing this.
4. Grill with onions, serve on your favorite roll. I dressed the roll with some Roasted Red Pepper and Sriracha mayo.
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WOW! That must be out of this world delicious. It looks sooo good, especially the way you presented it!
WOW – you guys should open up a cafe
I’m in awe. I didn’t know you could make sausage from chicken.
more people should make their own sausage, myself included. pat on the back to you.
I do trust all of the ideas you have introduced to your post. They are very convincing and will certainly work. Still, the posts are too quick for novices. May you please extend them a bit from next time? Thanks for the post.
When growing up near Chicago, the pizza place down the street used to make their sausage sandwiches flat without the casings. Sometimes when I grill Italian sausage, I remove them from the casings and flatten them out to fit the “french” roll. Then of course adorn them with tomato sauce, mozzarella, peppercini or giadinara, maybe a grilled pepper.