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.

Chicken Sausage Sandwich

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


  • 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)


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.

Grinding Chicken Sausage Filling

2. Coarsely grind firm mixture.

Formed Chicken Sausage Links

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.

Sausages on Griddle

4. Grill with onions, serve on your favorite roll. I dressed the roll with some Roasted Red Pepper and Sriracha mayo.

Sausage Served with Roasted Onions
posted by Lon at 12:18 PM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.