Chicken Sausage

Making sausage at home might seem daunting, but with the right equipment and some patience, it’s a rewarding project that gives you complete control over the ingredients and flavors. This chicken sausage, brightened with fresh basil and tomatoes, is lighter than traditional pork sausages but doesn’t sacrifice on flavor.

It’s adapted from Rhulman’s recipe, which is a great resource for making sausage at home. Buy his book, and read it like a novel, it’s spectacular and eye opening. The absolute bible for at home charcuteries.

Ingredients

3½ pounds boneless, skinless chicken thighs, cubed
1½ pounds pork back fat, cubed (or some other fat)
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1½ teaspoons minced garlic
4 tablespoons fresh thyme
¼ cup red wine vinegar, chilled
¼ cup extra virgin olive oil
¼ cup dry red wine, chilled
10 feet hog casings (or sheep casings for smaller links)

Method

Prep Work:
- Cube meat and fat into 1-inch pieces
- Keep everything very cold - partially freeze meat and fat if needed
- Soak casings in tepid water for at least 30 minutes
- Prepare ice bath for ground meat
Initial Mix:
- Combine meat, fat, salt, pepper, garlic, thyme
- Mix until evenly distributed
- Chill mixture if it’s gotten warm
Grinding:
- Grind the mixture through the small die
- Keep the bowl set in ice while grinding
- Work quickly to keep everything cold
Final Mix:
- Using the paddle attachment (or strong spoon), mix on low for 1 minute
- Add the chilled vinegar, oil, and wine
- Mix on medium for 1 more minute until uniform and sticky
Test Seasoning:
- Fry a small patty
- Taste and adjust seasonings if needed
Stuffing:
- Stuff into prepared casings
- Twist into 6-inch links
- Prick any air bubbles with a needle

Storage & Cooking

Fresh sausages will keep 3-4 days in the refrigerator
Can be frozen for up to 3 months
I like them grilled

Recipe adapted from Michael Ruhlman