Posted December 1, 2022

Parmesan Herb Chicken Sausage

We love chicken sausage but the store bought ones are expensive and have ingredients we prefer to avoid. These are some of the most delicious, juicy sausages you'll ever try

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 1

Cook Time: 20

Overnight: 8

Servings: sausages

Calories: 221kcal

Equipment

Ingredients

5 pounds Chicken Thighs
8 ounces cold butter (cut into small pieces)
8 ounces Shredded Parmesan Cheese
45 grams Redmond Real Salt
8 grams ground white pepper (can use black pepper)
12 grams Fresh Parsley (chopped)
12 grams Fresh scallions (or chives) chopped
8 grams Fresh Tarragon (chopped)
8 grams Fresh Oregano (chopped)
25 grams Fresh pressed garlic (you can smash and chop as well)
8-10 feet 29-30mm hog casings

Instructions

Make sure your meat is very cold. We suggest putting it in the freezer for about 30 minutes before beginning
If using fresh chicken thighs, cut into pieces based on your meat grinder and grind through largest die.
In a bowl, combine meat with all of your herbs and the butter. (LEAVE OUT THE CHEESE FOR NOW)
Run through a medium die on your grinder. Add cheese and mix by hand.
Run through the grinder with a medium die one more time.
Place back into freezer for a few minutes while you clean your grinder
In a bowl or with a meat mixer, emulsify the sausage. It should become tacky and stick to your hand when you turn it upside down
Place back into freezer and set up your sausage stuffer
Stuff sausage into hog casings and twist into 6-8 inch links. (You can also turn them into patties)
Poke each link with a poking tool 3-4 times
Place the sausage links into the refrigerator overnight to dry out the casings.
Separate links and then place them into storage bags for freezer. If you would like to precook them, parboil or cook in a Sous Vide until you have an internal temperature of 155-160 degrees.
Store uncooked sausage you plan to eat in fridge for up to 3 days and freeze the rest.

Video

Notes

The below nutrition is an approximation and dependent on how the diameter and length of your sausages.

Nutrition

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