chicken sausage
Discover the best ways to cook chicken sausage with easy, flavorful recipes. Perfect for quick meals, healthy dinners, and hearty breakfasts!
Ingredients
- 1 lb Ground chicken Lean or dark meat for juicier sausages
- 1 tsp Salt Adjust to taste
- ½ tsp Black pepper Freshly ground for best flavor
- 1 tsp Smoked paprika Adds a rich, smoky taste
- ½ tsp Garlic powder Enhances savory flavor
- ½ tsp Onion powder Adds mild sweetness
- 1 tbsp Olive oil For cooking
- 1 tsp Dried oregano Optional, for herbal notes
- ½ tsp Red pepper flakes Optional, for a spicy kick
- 1 tbsp Apple cider vinegar Helps with moisture and flavor
- Natural sausage casings Optional, for traditional sausage texture
Instructions
- In a large bowl, mix ground chicken with salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes, and apple cider vinegar.
- If using casings, soak them in warm water while preparing the meat.
- Form the mixture into sausage shapes or use a sausage stuffer if using casings.
- Heat olive oil in a skillet over medium heat. Add sausages and cook for 8–10 minutes, turning occasionally, until golden brown.
- Reduce heat to low and cover for another 5 minutes to ensure even cooking.
- Serve hot with sides like roasted potatoes, sautéed vegetables, or in a bun with mustard and caramelized onions.
Notes
Juicier Sausages: Using a mix of dark and white chicken meat helps retain moisture. Adding a small amount of olive oil or finely grated onion can also improve juiciness.
Flavor Enhancements: Experiment with different herbs and spices like fennel seeds, thyme, or cayenne pepper for a customized taste.
Casing Alternative: If you don’t have sausage casings, shape the mixture into patties or meatballs for an easy, no-fuss alternative.
Cooking Tip: Avoid overcooking, as chicken sausage can dry out quickly. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
Storage: Store uncooked sausages in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.