Italian Chicken & Basil Sausage

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 35F
  3. Keep your meat and grinder parts very cold while grinding
  4. Any liquid that is added to the mince needs to be ice cold
  5. Mix your very chilled meat and seasonings till the mince becomes very tacky
  6. Stuff the mince into sausage casings and prick out any air pockets
  7. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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4.50 from 6 votes

Italian Chicken & Basil Sausage

100% Full Flavored Chicken Sausage
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time25 mins
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Debone the chicken and remove the skin. Cut chicken and skin into small pieces. Place in the freezer for an hour or until the temp reaches 32f – 34F. For this sausage I generally semi freeze the meat and skin.
  • Chop the aged cheese into small pieces and finely chop the basil. Finally prepare all of seasonings and set to the side.
  • Grind your very chilled meat/fat along with the minced garlic and sundried tomatoes on a medium plate (6mm)
  • Mix the meat with all of the rest of the ingredients until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff into your sausage casings, link, and prick out any air pockets. Refrigerate overnight.
  • You can cook these sausages any way you want. If you cook these on a stovetop or grill you should cook them till you reach an internal temp of 160f (71c)
    I like to cook them sous vide at 150f (65.5c) for 90 minutes then finish them on a grill or air fryer (optional)

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10 thoughts on “Italian Chicken & Basil Sausage

  1. Chuck Hutchison
    Chuck Hutchison

    5 stars
    These sausages look awesome. I’ll be trying these soon.

    1. Eric
      Eric

      Hey Chuck. This one surprised everyone by how flavorful it was. Let me know what you think when you make it.

  2. Janine K.
    Janine K.

    5 stars
    My husband and I made 10 lbs of these sausages on New Year’s Day. These are so flavorful and delicious! I was skeptical, as I’ve tried many commercial chicken sausages. They tend to be very dense, dry, and lacking in flavor. We are so impressed with this recipe, and we’re planning to make another batch soon. Thank you for the recipe, and the excellent video, too!

    1. Eric
      Eric

      You are very welcome! Thanks for the feedback.

      1. Dan
        Dan

        Eric have you tried this recipe with chicken stock in place of the wine?

        1. Eric
          Eric

          I haven’t but I bet it would be very tasty!

  3. Ricci
    Ricci

    Really delicious..can you post som more chicken and turkey sausage recipes that I don’t have to cure? I have a smoker but no curing chamber..it’s on my to get list. I took this recipe and made links along with Pattie’s that I vacuum packed.thanks again and great job

  4. Bob Bailey
    Bob Bailey

    The calabrian pepper makes this for me. Just the right amount of smokey heat. Thanks!

  5. Jeff Bradley
    Jeff Bradley

    Are the sun dried tomatoes oil packed, or just dried?

    1. Eric
      Eric

      just dried but either works

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