How to Make Chicken Sausage at Home

Making chicken sausage at home is a straightforward way to create a lean, flavorful sausage without preservatives or unnecessary fillers. Whether you’re looking for a lighter breakfast option or a versatile dinner sausage, chicken sausage gives you complete control over ingredients, seasoning, and texture.

From experience, chicken sausage is also one of the most forgiving sausages for beginners, provided you pay attention to fat content and moisture. This guide walks through the key decisions that matter most before you start grinding and stuffing.

Choosing Your Meat: Thighs vs. Breasts

The success of chicken sausage depends largely on fat balance. Chicken is naturally lean, so choosing the right cuts is critical.

• Chicken thighs
  

  Thighs are strongly recommended. They contain more fat and connective tissue, which helps the sausage stay juicy and flavorful after cooking. Using thighs with the skin on further improves moisture and texture.

• Chicken breasts
  

  Breast meat is lean and mild, but on its own, it can produce a sausage that cooks up dry or rubbery, especially if overheated.

• Pro tip from experience
  

  A 50/50 mix of dark and white meat works very well. Butchering a whole chicken and including the skin naturally brings the fat content into the ideal 20–25% range, which is where chicken sausage performs best.

Understanding Casings (and When You Can Skip Them)

Chicken sausage can be made as links or patties, depending on your comfort level and equipment. If you’re unsure which casing type is right for your recipe or experience level, this guide on where to buy sausage casings breaks down the options and what to look for before you start.

• Natural casings
  

  Hog casings in the 28–32 mm range are the standard choice for traditional chicken sausage links. Sheep casings are smaller and work well for breakfast-style links.

• Alternative casing options
  

  Collagen or fibrous casings can be used if you prefer uniform sizing or want easier handling.

• Beginner shortcut
  

  If you’re brand new to sausage making, starting without casings and forming patties is often the easiest approach, and this beginner’s guide to making sausage patties walks through that process step by step. You’ll learn seasoning and texture without the added step of stuffing casings.

Building Flavor: Simple, Balanced Seasoning

One of the biggest advantages of making sausage at home is flavor control. Chicken is a neutral base, which makes it ideal for customization.

• Tangy profiles
  

  Powdered buttermilk or Fermento adds a subtle, classic tang. For dairy-free sausage, use citric acid sparingly to achieve a similar effect.

• Heat and spice
  

  Cayenne pepper, crushed red pepper flakes, or fresh jalapeños can add heat without overpowering the chicken.

• Savory and aromatic
  

  Fresh sage, garlic, onion, parsley, and green onion pair especially well with poultry. A small amount of sweetness, such as apple, can also add depth.

From experience, chicken sausage benefits from restraint. Clean, balanced seasoning tends to outperform overly complex spice blends.

Equipment: What You Actually Need

You don’t need a professional setup to make good chicken sausage.

• Dedicated equipment
  

  A meat grinder and a 5-lb sausage stuffer provide the most consistent grind and make stuffing easier, especially if you plan to make sausage regularly.

• Beginner-friendly options
  

  A food processor can be used to grind chicken in small batches by pulsing. For stuffing, a piping bag or hand-held tool works well for short runs.

The key is keeping everything cold: meat, equipment, and mixing bowls.

Step-by-Step Recipe: Homemade Savory Chicken Sausage

This recipe yields approximately 18 links and is designed to balance moisture, flavor, and structure.

Ingredients

• 5 lb chicken meat with skin (whole chickens or thigh/breast mix)
• 5 tsp kosher salt
• 1 tsp sugar
• ½ cup powdered buttermilk
• 1½ tsp black pepper
• 1 tsp nutmeg
• 2 tsp granulated onion
• 2 tsp granulated garlic
• ¼ cup fresh, finely chopped sage
• ¼ cup fresh, finely chopped parsley
• ½ cup fresh, finely chopped green onion
• ½ cup cold chicken broth
• 1 tsp cayenne pepper (optional)
• 10-12 feet hog casings (if making links)

Instructions

1. Grind the meat
   

   Pass the chicken and skin through a ¼" (6 mm) plate. If using a food processor, pulse in small batches until evenly ground.

2. Mix thoroughly
   

   Combine ground chicken with all spices, herbs, buttermilk, and cold broth. Mix by hand until the mixture becomes sticky and cohesive; this indicates proper protein extraction.

3. Stuff or shape

   • Links: Slide casings onto the stuffing tube and fill gently. Do not overstuff. Twist into 6-inch links.
   • Patties: Lightly wet your hands and form into uniform patties.
4. Rest and chill
   

   Refrigerate the sausage for 24 hours before cooking. This step significantly improves flavor development.

5. Cook properly
   

   Pan-fry, grill, or air-fry over moderate heat until the internal temperature reaches 165°F (74°C).

Storage

Fresh chicken sausage can be refrigerated for up to 5 days or frozen for 6 months. Vacuum-sealed sausage can last up to one year in the freezer without quality loss.

Final Notes from Experience

Chicken sausage rewards attention to moisture and temperature. Avoid high heat, keep the meat cold during preparation, and don’t rush the process. Once you dial in fat content and seasoning, chicken sausage becomes one of the most versatile sausages you can make at home. If you’re just getting started, this beginner’s guide to making sausage at home covers the fundamentals that will help you build confidence and get consistent results across any sausage style.