Can I use whole eggs instead of whites?

You can, but the yolks add fat and may make the sausage denser. For a tender texture, stick to whites only.

Why does my sausage fall apart when slicing?

The mince may not have been packed tightly enough, or it was cooked at too high a temperature. Ensure the rolls are tightly tied and cooked at 80–90°C.

Can I add vegetables to the mince?

Yes, finely chopped sautéed mushrooms, bell peppers, or herbs can be added, but they should be pre-cooked and cooled to avoid affecting the texture.

How long should I cook the sausage?

Exactly 60 minutes at 80–90°C. Cooking longer will dry it out and make it tough.

Home cooked sausage

Name: Home cooked sausage
Total time: 60 min
Yield: 5 порций
Cuisine: International
Ingredients: Chicken fillet — 700 g; Cream — 300 g; Egg white — 90 g; Salt — 1 g; Spice — 2 g

90min

1093g

Nutrition per 100g

196

This homestyle chicken sausage is a true gift for those who value natural ingredients and want to avoid store-bought additives. Tender, juicy, with a subtle creamy flavor, it's made from simple ingredients — chicken breast, cream, and egg whites. Perfect for sandwiches, salads, or as a standalone snack. The process takes patience, but the result exceeds all expectations.

BreakfastMeatSnackAppetizers

WHAT YOU WILL NEED

From ingredients

5 products

Base

Binder

Spices

SIMPLE PROCESS

Step by step recipe

The key to this sausage is a creamy, smooth mince — it must be well-blended to achieve a tender texture. Use cold cream and egg whites, and mix thoroughly. Simmer the sausages gently without boiling to keep them moist. Cooling under light pressure and resting in herbs adds flavor and firmness.

Step 1

Prep the Chicken

Cut the chicken breast into small pieces, chill in the freezer for 15–20 minutes until slightly firm.

Step 2

Blend the Mince

In a blender, process the chicken into a paste. Add egg whites, salt, and spices, and continue blending until smooth and creamy.

Step 3

Add Cream

Pour in the cold cream and mix with a spatula or mixer until well combined. The mixture should be thick and pliable.

Step 4

Shape the Sausages

Place about ⅓ of the mince on a rectangular piece of plastic wrap, roll tightly into a log, and tie the ends with kitchen string. Repeat for the remaining mince (makes 3 sausages).

Step 5

Cook

Bring a pot of water to a boil, then reduce heat to a bare simmer (80–90°C). Add the sausages, weigh down with a small plate, and cook for 60 minutes.

Step 6

Cool and Rest

Remove the sausages from the water, cool, and unwrap. Wrap each in parchment with dried herbs and refrigerate for at least 8 hours. Slice thinly before serving.

CHEF'S TIP

Use Chilled Chicken

For a creamy texture, the chicken should be well chilled. You can even partially freeze it before blending for easier processing and a smoother mince.

Don't Let the Water Boil

The water should stay at about 80–90°C, not boiling, or the sausage may become loose and lose its shape. A gentle simmer is key.

Add Aromatic Herbs

Italian herbs, Provençal spices, or a mix of dried garlic and basil add an exquisite flavor. Sprinkle them on the paper during the final wrap.

Let the Sausage Rest

Chilling in the fridge for at least 8 hours is essential. This firms up the sausage, making it easy to slice thinly.

SUBSTITUTIONS

Add your taste

With Turkey Breast Replace chicken with turkey breast — it's leaner but also gives a tender texture. Cooking time stays the same.
With Milk Instead of Cream If you don't have cream, use whole milk (3.2%) with 1 tbsp of vegetable oil for richness. The flavor will be milder.
Add Nutmeg Nutmeg pairs beautifully with chicken sausage. Add ½ tsp of ground nutmeg to the mince for a warm, spicy note.
Vegan Version Replace chicken with cooked chickpeas or tofu, and cream with plant-based cream. Use aquafaba instead of egg whites. The texture will differ but works for vegans.

HOW TO STORE

How to Store Homestyle Chicken Sausage

Store the cooked sausage in the fridge in parchment or plastic wrap for up to 5 days. For longer storage, freeze sliced portions — they keep up to 3 months. Thaw in the fridge before serving.

GOOD TO KNOW