Country Chicken Sausage Recipe

One major drawback of buying fresh sausage links at the store is their high fat content, which makes them a high calorie food. You can cut down your fat intake by making your own sausage links at home, using chicken meat instead of pork. This country sausage recipe is a healthy alternative and a welcome twist on an old favorite. For more recipes and info check out the Sausage And Jerky Makers' Bible

5 lbs chicken thighs w/skin (2.27 kg)
2 1/2 tbsp table salt (54.8 g)
1/4 tsp cloves, ground (0.68 g)
3/4 tsp nutmeg (1.5 g)
1 tsp cayenne pepper, optional (2.2 g)
2 1/2 tsp coarse black pepper (6.5 g)
1 1/2 tbsp rubbed sage (5.85 g)
1/4 cup fresh parsley, chopped (7.3 g)
1/2 cup green onions, diced (45.6 g)
1/2 cup chicken broth (118 ml)
22-24mm prepared sheep casings

1. Chill chicken thigh meat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground chicken with remaining ingredients; mix/knead well until mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly, taste, add additional seasonings if desired.
4. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4” (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

If you prefer to use a synthetic casing in place of a 22-24mm natural casing, you may stuff the sausage batter into a 22mm clear collagen casing.

*You may use soy-protein concentrate in place of non-fat dry milk.

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