Quick Homemade Chicken Sausage
Description
This method of making sausages is one of the simplest and quickest. Instead of chicken breast, you can use skinless, boneless chicken thighs—the sausage will be juicier that way. For seasonings I used sweet smoked paprika, turmeric seasoning, Herbes de Provence, and a little curry powder. Store the finished sausage in the refrigerator, wrapped in plastic wrap, parchment, or foil. Keeps for up to 5 days. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make homemade sausage. Choose spices to your taste—they can be ready-made chicken seasoning blends or individual spices.
- 2
Step 2
Rinse the chicken breast, pat dry, and cut into medium-sized pieces.
- 3
Step 3
Mince the chicken in a blender.
- 4
Step 4
Add milk to the ground chicken and beat in the eggs; beat again until smooth.
- 5
Step 5
Place the ground meat in a suitable container, add garlic passed through a press, spices, salt, and ground black pepper, and mix the meat thoroughly.
- 6
Step 6
Divide the mince into 3–4 portions, depending on how thick you want the finished product. I divided mine into 3 portions. Place each portion on plastic wrap, wrap it tightly, and tie the ends closed.
- 7
Step 7
Wrap the plastic-wrapped preparations tightly in foil. Place them in a suitable baking dish and pour in water until it reaches halfway up the preparations. Put the dish in a preheated oven at 190°C for 30–40 minutes. When the time is up, remove the finished sausages from the oven. Leave them in the foil and let them cool completely.
- 8
Step 8
Remove the sausages from the foil and plastic wrap, cut into pieces, and serve.