Homemade sausages are a delicious and satisfying treat, packed with rich flavors. Whether you’re crafting them from scratch with your favorite meats and spices or perfecting an old family recipe, homemade sausages offer a level of freshness and customization you can’t find in store-bought versions. The best part is, you get to control exactly what goes into them! Let’s break it down step by step so you can whip up some delicious sausages right at home.
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Ingredients You’ll Need:
Some of the ingredients you’ll need are;
- Ground chicken (grind your own from boneless, skinless thighs for extra juiciness)
- Salt (adjust to taste)
- Garlic, minced (because garlic makes everything better)
- Yaji
- Ginger powder
- Nutmeg
- Seasoning
- Sausage casings (Intestines from cow, pig, goat, or Collagen Casings. This is optional, but gives them that classic sausage shape that won’t fall apart. )
DIRECTIONS:::
Step 1: Mix It Up
In a large bowl, combine the ground chicken, salt, garlic, yaji, ginger, nutmeg and seasonings together. Use your hands if you have to (yes, it gets a little messy, but it’s worth it!) to mix everything thoroughly.
Step 2: Shape the Sausages
For this particular sausage, I used cow intestines because they come in different shapes. This was pre-cleaned to remove the fats surrounding it, washed thoroughly, and mixed with salt before preserving it in the freezer. To use, i simply soaked the frozen intestines in water, then rinsed thoroughly. Now, the type of intestine you’ll use will be determined by the size of the sausage you want. You can determine that by filling the intestines with water like i am doing right now. The expansion limit will tell you how large or small your sausages will be. Large intestines will give you large sausages and small intestines will give you small sausages.
Fill a piping bag up with the meat mixture then make a hole at the end. pipe the meat into the intestine. With twines, demarcate the sausages and tie up the sausages according to the size you want.
If you don’t have intestines available, you can buy the sausage casings sold in the market. it’s made from collagen. If you’re using collagen casings, soak them in warm water for about 30 minutes to soften. Then, load the chicken mixture into a sausage stuffing and fill the casings, twisting them every few inches to form links.
If you’re not using casings, simply shape the mixture into sausage-like logs and place them on a baking sheet.
Step 3: Cooking Options
To Cook, you can Boil, Grill, Fry Or Bake.
To Boil, Simply add salt to a pot of boiling water, and place the sausages into the water. Leave to cook for about 5 minutes befor removing from the water.
To Grill, Simply Cook over medium heat for 10-12 minutes, turning often for even cooking. This is Perfect for summer or out door occasions
To Pan-Fry, simply heat a little oil in a skillet over medium heat and cook the sausages for about 8-10 minutes, turning occasionally until golden brown and fully cooked.
To Bake, Simply Preheat your oven to 375°F (190°C) and bake for 20-25 minutes until cooked through.
Step 4: Preservation
To Preserve, you can vacuum seal the sausages and freeze till you’re ready to use
Step 5: Enjoy!
Serve your homemade chicken sausages in a bun, with a side of roasted veggies, chopped up in pasta, or as a side in your favorite breakfast. They’re juicy, flavorful, and way better than store-bought!
Would you like some flavor variations? I can suggest some fun twists! 😃
Ingredients
- 2 lbs ground chicken or grind your own from boneless, skinless thighs for extra juiciness
- 1 tsp salt adjust to taste
- 2 cloves garlic minced (because garlic makes everything better)
- 1/2 tsp Yaji
- 1 tsp ginger powder
- 1/2 tsp Nutmeg
- 1/2 tsp seasoning
- Sausage casings Intestines from cow, pig, goat, or Collagen Casings. This is optional, but gives them that classic sausage shape that won't fall apart.
Instructions
Step 1: Mix It Up
- In a large bowl, combine the ground chicken, salt, garlic, yaji, ginger, nutmeg and seasonings together. Use your hands if you have to (yes, it gets a little messy, but it’s worth it!) to mix everything thoroughly.
Step 2: Shape the Sausages
- For this particular sausage, I used cow intestines because they come in different shapes. This was pre-cleaned to remove the fats surrounding it, washed thoroughly, and mixed with salt before preserving it in the freezer. To use, i simply soaked the frozen intestines in water, then rinsed thoroughly. Now, the type of intestine you'll use will be determined by the size of the sausage you want. You can determine that by filling the intestines with water like i am doing right now. The expansion limit will tell you how large or small your sausages will be. Large intestines will give you large sausages and small intestines will give you small sausages.
- Fill a piping bag up with the meat mixture then make a hole at the end. pipe the meat into the intestine. With twines, demarcate the sausages and tie up the sausages according to the size you want.
- If you don't have intestines available, you can buy the sausage casings sold in the market. it's made from collagen. If you’re using collagen casings, soak them in warm water for about 30 minutes to soften. Then, load the chicken mixture into a sausage stuffing and fill the casings, twisting them every few inches to form links.
- If you’re not using casings, simply shape the mixture into sausage-like logs and place them on a baking sheet.
Step 3: Cooking Options
- To Cook, you can Boil, Grill, Fry Or Bake.
- To Boil, Simply add salt to a pot of boiling water, and place the sausages into the water. Leave to cook for about 5 minutes befor removing from the water.
- To Grill, Simply Cook over medium heat for 10-12 minutes, turning often for even cooking. This is Perfect for summer or out door occasions
- To Pan-Fry, simply heat a little oil in a skillet over medium heat and cook the sausages for about 8-10 minutes, turning occasionally until golden brown and fully cooked.
- To Bake, Simply Preheat your oven to 375°F (190°C) and bake for 20-25 minutes until cooked through.
Step 4: Preservation
- To Preserve, you can vacuum seal the sausages and freeze till you're ready to use
Step 5: Enjoy!
- Serve your homemade chicken sausages in a bun, with a side of roasted veggies, chopped up in pasta, or as a side in your favorite breakfast. They’re juicy, flavorful, and way better than store-bought!
- Would you like some flavor variations? I can suggest some fun twists!
Video
