HOMEMADE SPICY CHICKEN SAUSAGE RECIPE | ALLRECIPES
I was tired of the bland chicken/turkey sausage that I have been buying in the store. The ones that are theoretically 'good' are made with pork casings (intestines), and we do not eat pork. Here is a recipe that you can make at home, pat out into small patties, and cook for meals. I hope you enjoy it. My kids approve of this recipe.
Provided by jturner443
Categories Breakfast and Brunch Meat and Seafood Chicken
Total Time 3 hours 0 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 4 pounds sausage
Number Of Ingredients 15
Steps:
- Set up the meat grinder for your stand mixer (such as KitchenAid®) with the coarse plate attached. Grind chicken thighs, onion, bell pepper, and jalapenos into a mixing bowl. Add maple syrup, salt, garlic, sage, onion powder, ginger, thyme, pepper, smoked pepper, and cayenne. Mix until well blended.
- Re-grind the chicken mixture using the fine plate of the attachment.
- Refrigerate sausage mixture until flavors combine, 2 to 3 hours.
- Heat 1 tablespoon oil in a large skillet over medium heat. Drop large spoonfuls of the sausage mixture into the skillet; flatten with the back of the spoon. Cook until golden brown and no longer pink in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain sausage on paper towels.
- Repeat with remaining oil and sausage until all sausage is cooked.
Nutrition Facts : Calories 239.8 calories, CarbohydrateContent 7.1 g, CholesterolContent 70.7 mg, FatContent 14.5 g, FiberContent 0.5 g, ProteinContent 19.4 g, SaturatedFatContent 3.5 g, SodiumContent 725.6 mg, SugarContent 5.2 g
HOMEMADE SPICY CHICKEN SAUSAGE - GOURMET DONE SKINNY
This is a great healthy homemade spicy chicken sausage to have on hand in the freezer. It makes a big batch. Whenever you need a quick meal, pull this out. You may think 6 lbs is a lot but believe me when you see how much you can do with it, 6 lbs goes fast. See my notes at the bottom for great quick ideas! The original recipe came from Emeril. This is my adaptive version of it.
Provided by Amy Lawrence
Categories Main
Prep Time 1440 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Chop the chicken thighs into cubes and place in a large bowl.
- Add remaining ingredients and mix well. Sometimes your hands are the best mixers.
- Refrigerate for about 24 hours or freeze in freezer seal bags in 1 lb portions.
- When ready to use, place chicken in a food processor (thaw slightly if frozen first) and pulse until finely chopped. You can also process the chicken before you freeze it so it's ready to go when you're ready to cook it.
- Cook in a non-stick skillet until done, no need to drain!
Nutrition Facts : ServingSize 1 oz, Calories 295 kcal, CarbohydrateContent 4.6 g, ProteinContent 52 g, FatContent 6.7 g, SaturatedFatContent 1.4 g, CholesterolContent 165.5 mg, SodiumContent 629.4 mg, FiberContent 1.8 g, SugarContent 0.5 g
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