Homemade chicken sausages
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secret to juicy sausages lies in proper meat preparation. Soaking the fillet in ice water tenderizes the fibers. Adding cream and mustard adds moisture and flavor. Straining the minced meat through a sieve ensures a smooth, lump-free texture. It's crucial to wrap the sausages tightly in film to hold their shape during cooking. Let them rest in the fridge to set the structure.
Prepare the fillet
Cut chicken breast (400 g / 14 oz) into chunks, cover with ice water (100 ml / 0.4 cup plus ice) and let soak for 30–40 minutes.
Blend the mince
Drain the water, place the chicken in a blender with cream (100 g / 3.5 oz), mustard (5 g / 1 tsp), salt (3 g / ½ tsp), and spices (3 g / ½ tsp). Process until a smooth paste forms.
Strain through a sieve
Press the mixture through a metal sieve to remove any fibres and achieve a perfectly smooth consistency.
Pipe onto plastic wrap
Transfer the mince to a piping bag (or a plastic bag with a corner cut off). Pipe strips of desired length and thickness onto cling film.
Wrap and chill
Roll the film tightly around each strip, tie the ends with string. Refrigerate for 1–2 hours to set the shape.
Boil the sausages
Bring a pot of water to a boil, add the sausages (still in the film) and cook for 5–10 minutes until done. Remove, unwrap, and serve.
CHEF'S TIP
Choose chilled fillet
For better texture and moisture, use chilled chicken breast instead of frozen. It retains more natural juices.
Use ice water
Soaking in ice water loosens the meat fibers, making them tender. This is a key step for juicy sausages.
Strain the mince well
Passing the meat through a metal sieve removes all sinews and lumps, giving a perfectly smooth and even texture.
Wrap tightly
The tighter you wrap the film, the better the sausages will hold their shape during cooking. Tie the ends firmly.
SUBSTITUTIONS
Add your taste
- Replace cream with milk For a lower-fat version, use milk (2.5%) instead of cream – the taste will be milder but still pleasant.
- Skip the mustard If you don't like mustard, omit it – the sausages remain tasty, just more subtle.
- Add fresh herbs For extra freshness, add finely chopped parsley or dill to the mince – it gives a lovely herby note.
- Bake instead of boil You can bake the sausages at 180°C (350°F) for 20–25 minutes until golden – they become crispier.
HOW TO STORE
How to Store Homemade Chicken Sausages
Cool the sausages in cold water, then pat dry and store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months – thaw in the fridge. Reheat in a skillet with oil or in the microwave before serving.
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