Chicken Sausage Recipe Homemade: Herb-Infused Artisan Links

Crafting artisan chicken sausage at home delivers flavor and quality store-bought versions can’t match. This homemade approach puts you in full control of ingredients and seasoning.

I developed this recipe after years of testing with home cooks, ensuring foolproof results every time. The process combines ground chicken with fresh herbs and spices, then shapes them into perfectly seasoned links.

The result is juicy, herb-infused sausage with a texture that’s tender yet firm enough to hold its shape. Each bite delivers balanced flavors that elevate any meal.

Serve these links for breakfast, dinner, or as part of a charcuterie board. The possibilities are endless with this versatile homemade creation.

Ingredients for Chicken Sausage Recipe Homemade

Craft these artisan links with ground chicken and fresh herbs for restaurant-quality results at home.

Optimal quality requires fresh ground chicken with good fat content—thigh meat produces the juiciest results. Source from a trusted butcher or Whole Foods market for the best texture. The herbs must be absolutely fresh; wilted or dried will not deliver the vibrant flavor profile this recipe demands. For casings, natural hog casings from a specialty butcher provide authentic snap.

Substituting ground turkey works but reduces fat content—compensate with additional pork fat at 10% of total weight. Dried herbs can replace fresh at one-third the quantity, though flavor intensity suffers. If casings are unavailable, shape into patties or loose sausage. Penzeys offers excellent pre-mixed sausage seasonings for convenience without sacrificing quality.

Prepared sausage keeps 3-4 days refrigerated or 3 months frozen. For best texture, blanch links in simmering water for 2 minutes before cooling and storing. Always bring to room temperature before cooking to ensure even browning and prevent splitting.

Step-by-Step Instructions for Herb-Infused Chicken Sausage

This professional method ensures perfectly seasoned, juicy links with ideal texture every time.

Step 1: Prepare the Hog Casings

Soak the 6 pieces natural hog casings in room temperature water for 30 minutes to soften and remove excess salt. I rinse them under cold running water afterward to eliminate any residual brine, which can affect the flavor of the final product.

Gently pat the casings dry with paper towels, then slide them onto a sausage stuffer or piping bag fitted with a large star tip. Keep the casings moist with water as you work to prevent tearing during the stuffing process. This preparation ensures smooth, even links without breaks.

Step 2: Combine and Season the Meat Mixture

In a large mixing bowl, combine the 1.5 lb ground chicken and 0.25 lb pork fat. Using your hands or a stand mixer with paddle attachment, gently mix until just combined—overworking will create a dense, tough texture.

Add the 2 tbsp fresh sage leaves, 1 tbsp fresh rosemary, 1 tbsp fresh thyme leaves, 4 cloves garlic cloves, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp fennel seeds, 0.5 tsp red pepper flakes, and 1 tsp dried marjoram. Distribute these evenly throughout the meat for balanced flavor in every bite.

Gradually pour in the 0.25 cup ice water while mixing. The cold liquid helps bind the mixture without overheating the fat, which is critical for maintaining the proper texture. The mixture should feel slightly tacky but not wet.

Step 3: Stuff the Sausage Casings

Transfer the seasoned meat mixture to the sausage stuffer or piping bag. Begin filling the casings, being careful not to overfill—this prevents bursting during cooking. I aim for links that are about 1 inch in diameter for even cooking.

Twist the casings into individual links, leaving about 4-5 inches between each twist. Use a sharp knife to separate the links, but avoid cutting the casings until after the first twist is complete. This method creates uniform, professional-looking sausages.

Step 4: Rest and Cook the Sausages

Place the stuffed sausages on a wire rack set over a baking sheet and refrigerate uncovered for 1-2 hours. This resting period allows the flavors to meld and the casings to dry slightly, which improves texture and prevents shrinking during cooking.

To cook, preheat a grill or skillet over medium heat. Cook the sausages for 15-20 minutes, turning occasionally, until the internal temperature reaches 165°F. The casings should be golden brown and crisp, while the interior remains juicy and flavorful. Avoid piercing the casings during cooking to retain moisture.

Health Benefits of This Recipe

Lean Protein Power

Homemade chicken sausage offers a leaner protein option compared to pork sausage, with about 25 grams of protein per 3-ounce link. This makes it an excellent choice for muscle maintenance and overall health. I love knowing exactly what’s in my food.

Lower in Saturated Fat

By using ground chicken as the base, this recipe contains significantly less saturated fat than traditional pork sausage. The addition of pork fat can be adjusted or omitted entirely for an even lighter option. Your heart will thank you for the swap.

Rich in B Vitamins

Chicken is naturally rich in B vitamins, particularly B6 and B12, which support energy metabolism and brain function. The herbs like sage and rosemary add antioxidants that boost the nutritional profile further. 💪

Herb Health Benefits

The fresh herbs in this recipe aren’t just for flavor—they pack serious health perks. Rosemary contains compounds that may improve digestion, while thyme is rich in vitamin C and A. These herbs transform your links into a functional food.

Customizable Nutrition

Control over ingredients means you can tailor the nutrition to your needs. Reduce kosher salt for lower sodium, or add more red pepper flakes for metabolism-boosting capsaicin. I always adjust recipes to match my family’s health goals.

Versatile Meal Option

These links work for any meal of the day, providing balanced nutrition whether served with eggs for breakfast or grilled vegetables for dinner. The 1.5 lb batch yields enough for multiple meals, making healthy eating convenient. ✨

Frequently Asked Questions