Chicken Sausage
This sausage uses chicken and schmaltz, along with plentiful sage, garlic, ginger and pepper. And salt of course—sausage needs salt. My optimal salt level is 1.75 percent, so I multiply the weight of the meat (in ounces or grams) by 0.0175 to get that amount of salt needed (also in ounces or grams). If you like less salt, reduce it to 1.5%. This seasoning makes a great breakfast sausage as well as an excellent grilling sausage. If you have a sausage stuffer and like to link sausage, by all means stuff this sausage into casing. I like to cook this in patties and cook them either in a saute pan or on the grill. The schmaltz can be replaced with pork fat or pork belly if you have access to thighs but not schmaltz, but I think it's most intensely flavored using chicken fat. I'm fanatical about keeping sausage fixings cold all the way through the making, and I'm especially crazy about it here, because chicken fat is pourable at room temperature. Thus it's important to keep everything—the fat, the meat, even the seasonings—close to frozen while you're making this. I freeze the fat, cut it in chunks and then grind it frozen. After grinding, this can be mixed by hand using a stiff spatula, dough spatula or wooden spoon, but a standing mixer with the paddle attachment works best. Either way, make sure the mixing bowl is cold.
This sausage uses chicken and schmaltz, along with plentiful sage, garlic, ginger and pepper. And salt of course—sausage needs salt. My optimal salt level is 1.75 percent, so I multiply the weight of the meat (in ounces or grams) by 0.0175 to get that amount of salt needed (also in ounces or grams). If you like less salt, reduce it to 1.5%. This seasoning makes a great breakfast sausage as well as an excellent grilling sausage. If you have a sausage stuffer and like to link sausage, by all means stuff this sausage into casing. I like to cook this in patties and cook them either in a saute pan or on the grill. The schmaltz can be replaced with pork fat or pork belly if you have access to thighs but not schmaltz, but I think it's most intensely flavored using chicken fat. I'm fanatical about keeping sausage fixings cold all the way through the making, and I'm especially crazy about it here, because chicken fat is pourable at room temperature. Thus it's important to keep everything—the fat, the meat, even the seasonings—close to frozen while you're making this. I freeze the fat, cut it in chunks and then grind it frozen. After grinding, this can be mixed by hand using a stiff spatula, dough spatula or wooden spoon, but a standing mixer with the paddle attachment works best. Either way, make sure the mixing bowl is cold.
- 1 teaspoon freshly ground pepper
- 1 1/2 pound/675 grams chicken thigh meat, diced and thoroughly chilled
- 225 grams schmaltz, frozen (or a scant cup if you don't have a scale, but shame on you)
- 1 tablespoon/10-12 grams kosher salt
- 3/4 cup roughly chopped fresh sage
- 2 large garlic cloves, finely minced
- 2 tablespoons finely chopped ginger
- 1/2 cup/120 milliliters dry white wine, chilled
- Carbohydrate 6 g(2%)
- Cholesterol 52 mg(17%)
- Fat 22 g(35%)
- Fiber 3 g(13%)
- Protein 13 g(26%)
- Saturated Fat 7 g(36%)
- Sodium 222 mg(9%)
- Calories 278
Step-by-step
- Combine all the ingredients except the wine in a large bowl and freeze for 20 to 30 minutes. Measure the wine and put that in the freezer too. If your grinder attachment is metal, freeze that as well, and also your mixing bowl. Set up your grinder, remove the chicken mixture from the freezer, and grind it through a small or medium die into the freezing-cold mixing bowl. Return the meat to the freezer for 10 minutes and set up your stand mixer.
- Remove the sausage mixture from the freezer and mix it with the paddle attachment on medium high for 60 seconds or so, adding the very cold white wine as you do. Paddling will distribute the seasonings and give the sausage a good bind, helping it hold together rather than crumble. In order to be sure the seasoning is right, fry a small portion of the sausage (put the mixing bowl in the fridge while you cook the test piece). Taste the test piece. If you think the mix needs more salt, pepper, sage, or ginger, add it and repaddle it. You can do this as often as you like until you get the seasoning just right.
- Wrap the sausage in plastic wrap in the shape of a cylinder, about 2-1/2 inches/7.5 centimeters in diameter. Put the wrapped sausage in a plastic bag. It will last a good week in the fridge (thanks to the salt); it can be frozen for 3 months (the longer you freeze it, though, the more chance it has of getting freezer burn or picking up unpleasant freezer odors, so label the bag with the date and don't forget about it).
My Delicious Homemade Chicken Sausage
As a busy working mom, finding time to cook healthy and flavorful meals can be a real challenge. But I've discovered that even with a packed schedule, creating delicious dishes from scratch is entirely possible, and incredibly rewarding. This recipe for homemade chicken sausage is a perfect example. It's surprisingly easy to make, even for someone with limited cooking experience, and the results are far superior to anything you'd find in the store. The rich flavor, juicy texture, and satisfying aroma make it a family favorite, whether served for breakfast, lunch, or dinner.
One of my favorite things about this recipe is its versatility. I often make a large batch on the weekend, then portion it out for quick and easy meals throughout the week. It's fantastic grilled, pan-fried, or even added to pasta dishes. The possibilities are truly endless! And the best part? Knowing exactly what ingredients are going into my family's food, without any artificial preservatives or additives. The quality of the ingredients truly shines through in the final product.
The process of making these sausages isn't just about the end result; it’s a relaxing and mindful activity for me. I find the ritual of measuring, mixing, and grinding the ingredients to be incredibly therapeutic. It’s a moment of calm amidst the chaos of daily life, and the satisfaction of creating something delicious from scratch is truly unbeatable. It's a small act of self-care, a way to connect with my culinary creativity, and a way to provide my family with wholesome, home-cooked meals.
Beyond the ease and deliciousness, this recipe has taught me a valuable lesson about food preparation. The emphasis on keeping the ingredients cold throughout the process may seem slightly fussy at first, but it really does make a difference in the final product. The sausages hold their shape beautifully, and the texture is perfectly moist and flavorful. The key, I discovered, is to embrace the cold. It may slow down the process a bit, but the results are well worth the extra time.
Tips and Variations:
- Spice it up: Feel free to experiment with different herbs and spices to customize the flavor to your liking. A pinch of red pepper flakes adds a nice kick.
- Different meats: While chicken thighs are my go-to, you can experiment with other ground meats, such as turkey or pork.
- Add some veggies: Incorporating finely diced vegetables, such as onions or bell peppers, adds extra flavor and nutrition.
- Stuffing: If you have a sausage stuffer, by all means, try stuffing these into casings for a more traditional sausage experience.
In conclusion, this homemade chicken sausage recipe isn't just a recipe; it's a journey, a process, and a testament to the power of simple, wholesome ingredients. It's a testament to the fact that even the busiest among us can find time to create delicious, healthy meals from scratch, enriching both our palates and our lives in the process.
