Chicken Sausage
Submitted by retsofray
Homemade chicken sausage patties seasoned with cinnamon, allspice, tarragon, and white wine. Ground fresh from chicken thighs and pork fat for juicy, herby results.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
35 minOnce you make your own sausage, the store-bought stuff just doesn’t compare.
These chicken sausage patties start with bone-in chicken legs and thighs run through a meat grinder with pork fat for richness.
The spice blend is the real star: cinnamon, allspice, dry mustard, basil, and tarragon mingle with garlic, white wine, and a touch of balsamic vinegar for depth.
Formed into thick patties and pan-fried until golden, they’re juicy and aromatic with a flavor you simply can’t buy in a package.
Pro Tips
- Keep the meat and grinder parts cold for the cleanest grind and best texture
- Mix a small piece of the sausage mixture and fry it to taste-test the seasoning before forming all the patties
- These freeze beautifully for up to three months; separate patties with parchment paper for easy grab-and-go
- Serve alongside eggs and toast for a hearty breakfast, or crumble into pasta sauce
Ingredients
Directions
months. Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients.
Add all the remaining ingredients and combine thoroughly.
Form the mixture into patties, using about ½ cup for each.
Preheat a medium nonstick fry pan over medium-low heat. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned.
Flip the patties and cook for another 5 to 7 minutes.
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