HOW TO MAKE YOUR OWN HOMEMADE CHICKEN SAUSAGE
Making your own chicken sausage is very intriguing especially if you are a budding chef. By coming up with your own homemade chicken sausage, you can have a more nutritious food. You can limit or completely skip the use of additives that commercially-available processed foods are notorious for.
Provided by Susan Conley (guest blogger)
Number Of Ingredients 9
Steps:
- Start by preparing the casings. For natural casings, soak in a clear, warm water for at least an hour. This should make the casing more pliable.
- Cut all the chicken meat into small pieces, or about an inch in size. Cut the chicken including the skin. Then pass the meat through the disk of the meat grinder.
- Add all the spices to the chicken broth. Mix them well.
- Add the broth and spice combination to the ground meat. Mix it by hand.
- Grind the meat again but this time using the fine plate.
- Stuff the meat into the natural casings. It's really up to you which type of casing you would use. But if you're a beginner, I would suggest you use smaller casings as these can be easier to deal with.
- Attach the sausage stuffer tube to the funnel of the meat grinder. Gather one end of the casing into the nozzle of the sausage stuffer. Make sure that the casing is not twisted.
- Switch on the sausage stuffer. Use low speed until you get used to it.
- Knot the other end of the casing tightly once there is about 2 inches left dangling.
- Tip: Fill the casing with enough meat so that you won't end up with loose sausage links. You should also prick the casing to remove the air.
- Refrigerate the sausage links. Ideally, you should be consuming them within 3 days. But if you plan to use them beyond that period, freeze the sausage. The food should be safe to consume for up to four months.
HOMEMADE CHICKEN AND APPLE SMOKED SAUSAGES
Making your own homemade sausage is easier than you think! I actually prefer skinless sausages - I don't care much for the texture of the casing when I'm eating it. I chose corn husks - they make for a pretty presentation. You can use aluminum foil until they are almost done, then unwrap and continue to cook on the smoker to...
Provided by Tammy Brownlow
Categories Fruit Appetizers
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. When I make these, I'm usually smoking other meats. These don't take very long compared to say a brisket. One or two links usually end up being lunch while we wait for whatever we are smoking for dinner.
- 2. In a large bowl soak 15 pieces of corn husk in warm water. If using aluminum foil - tear off 4 pieces.
- 3. In a large bowl finely grate your apple, and onion. I use a cheese grater. Grate your garlic cloves. I use a microplane.
- 4. In your food processor, add chicken breast, cut into pieces and pulse until fine.
- 5. Add onion mixture, spices and butter.
- 6. Pulse until well combined.
- 7. Refrigerate for about an hour.
- 8. Tear strips of corn husk off to use to tie the ends of the sausages off. I generally tear 3 per sausage.
- 9. Remove sausage meat from fridge. Place 1/4 of mixture on corn husk (or foil as shown). Shape into a "log".
- 10. Wrap husk around sausage and tie ends as shown. Sometimes I tuck ends under if I'm serving them in the husk.
- 11. Put on smoker and cook for 30 minutes.
- 12. Flip and cook another 30 minutes.
- 13. At this point you can remove sausage and add more smoke flavor if you wish by placing directly on grill.
- 14. Allow to cool slightly before slicing. These are wonderful sliced and sauteed in olive oil - it adds a nice crispy texture around the edges. Enjoy!
CHICKEN APPLE SAUSAGE WITH CABBAGE
This is a great cold weather meal, although it's delicious anytime of the year.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
- Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
- Stir garlic into sausage mixture; cook and stir for 30 seconds.
- Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
- Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
- Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
- Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 63.5 g, Cholesterol 108 mg, Fat 14.1 g, Fiber 7.1 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 706.2 mg, Sugar 29.4 g
HOMEMADE CHICKEN AND APPLE SAUSAGE
I got this recipe from my mom's Joy Of Cooking book. It is very easy, and only has half the fat of regular sausage! Also, you know what's in it (no lips and hooves)! To me, that is a major plus!
Provided by ChipotleChick
Categories Breakfast
Time 23m
Yield 8-10 patties, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil cider down to 2 or 3 tablespoons syrup in a small saucepan.
- Remove the bones from the chicken thighs, leave the fat on.
- Cut into 1" dices.
- Coarsely chop in food processor with dried apples.
- Mix the syrup, chicken and apple mixture with remaining ingredients, and squeeze the mixture with your hands until well blended.
- Will be a little sticky.
- Mold into patties and cook over medium heat until done, turning once.
- Use immediately or freeze for up to 2 months!
Nutrition Facts : Calories 284.3, Fat 19.6, SaturatedFat 5.6, Cholesterol 107.5, Sodium 828.8, Carbohydrate 3.9, Fiber 0.6, Sugar 3.1, Protein 22.2
BBQ CHICKEN & SMOKED SAUSAGE
My party-ready barbecue recipe works like a dream for weeknights, too. With just a few minutes of prep time, you still get that low-and-slow flavor everybody craves (thanks, slow cooker!). Throw in minced jalapenos for extra oomph. -Kimberly Young, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place first 5 ingredients in a 4- or 5-qt. slow cooker; top with barbecue sauce. Cook, covered, on low 4-5 hours or until chicken is tender and a thermometer inserted in chicken reads at least 170°-175°., Remove chicken, sausage and vegetables from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally., Serve chicken, sausage and vegetables with sauce. If desired, top with jalapeno.
Nutrition Facts : Calories 331 calories, Fat 18g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 840mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 24g protein.
SMOKED CHICKEN SAUSAGE WITH APPLES & CABBAGE
Wanted to try this chicken sausage, Was a little worried as hubby doesn't care for a lot of suprises. He actually liked this one.
Provided by Katha
Categories Chicken
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In large saute pan with a lid,saute cabbage, onion& apple in margerine& oil until cabbage is tender about 15 minutes.
- Add sausage.
- Saute another 10-15 minutes.
- Add apple cider simmer covered 10 minutes.
- 5 servings.
- Serve with mashed potatoes& Dijon mustard if desired.
CHICKEN AND APPLE SAUSAGE PATTIES
These sausage patties are great with eggs or pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 patties
Number Of Ingredients 8
Steps:
- Heat oil in a small saute pan over medium heat, and cook onion until translucent and soft, about 3 minutes. Add apples and cook until soft, about 5 minutes. Let cool.
- Combine chicken with onion-apple mixture and remaining ingredients, mixing with your hands. Form into 1 1/2-inch-round patties, and chill until ready to use.
- Preheat oven to 350 degrees. Heat a little oil in a medium ovenproof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer pan to oven, and bake until cooked through, about 10 minutes.
ROASTED CHICKEN SAUSAGE WITH POTATOES AND APPLES
This quick roasted sheet pan dinner is made with smoked chicken sausage, apples and baby potatoes tossed with olive oil, shallots, thyme and honey.
Provided by Lynne Webb
Categories Sausage
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F and coat a large sheet pan with nonstick spray.
- Combine the potatoes with 2 tablespoons of the olive oil, season with salt and pepper and arrange them on the prepared baking pan. Roast for 10 minutes.
- While the potatoes roast, combine the remaining tablespoon of olive oil, shallots, thyme and honey in a large bowl. Add the apples and sausage, season with a bit of freshly ground black pepper and combine thoroughly.
- Remove the potatoes from the oven, add the sausage and apples and toss to combine. Roast for an additional 15 minutes, or until the potatoes and apples are tender and the sausage is heated through.
Nutrition Facts : Calories 259 kcal, Carbohydrate 40 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 86 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving
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- In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
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