Homemade Spicy Chicken Sausage recipe

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Ingredients

4 pounds skin-on, boneless chicken thighs, cut into chunks
1 large onion, cut into chunks
1 green bell pepper, cored and sliced
2 jalapeno peppers, stemmed
6 tablespoons maple syrup
2 tablespoons sea salt
3 cloves garlic, minced
2 teaspoons dried sage
2 teaspoons onion powder
1 teaspoon ground ginger
1 teaspoon ground thyme
1 teaspoon finely ground black pepper
1 teaspoon hickory-smoked black pepper
½ teaspoon cayenne pepper
3 tablespoons canola oil, or as needed

Nutrition Info

239.8 calories
carbohydrate: 7.1 g
cholesterol: 70.7 mg
fat: 14.5 g
fiber: 0.5 g
protein: 19.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 725.6 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set up the meat grinder for your stand mixer (such as KitchenAid®) with the coarse plate attached. Grind chicken thighs, onion, bell pepper, and jalapenos into a mixing bowl. Add maple syrup, salt, garlic, sage, onion powder, ginger, thyme, pepper, smoked pepper, and cayenne. Mix until well blended.

  2. Re-grind the chicken mixture using the fine plate of the attachment.

  3. Refrigerate sausage mixture until flavors combine, 2 to 3 hours.

  4. Heat 1 tablespoon oil in a large skillet over medium heat. Drop large spoonfuls of the sausage mixture into the skillet, flatten with the back of the spoon. Cook until golden brown and no longer pink in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain sausage on paper towels.

  5. Repeat with remaining oil and sausage until all sausage is cooked.

Recipe Yield

4 pounds sausage

Recipe Note

I was tired of the bland chicken/turkey sausage that I have been buying in the store. The ones that are theoretically 'good' are made with pork casings (intestines), and we do not eat pork. Here is a recipe that you can make at home, pat out into small patties, and cook for meals. I hope you enjoy it. My kids approve of this recipe.

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