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4.37 from 36 votes

How to Make your own Homemade Chicken Sausage

Making your own chicken sausage is very intriguing especially if you are a budding chef.  By coming up with your own homemade chicken sausage, you can have a more nutritious food. You can limit or completely skip the use of additives that commercially-available processed foods are notorious for.
Author: Susan Conley (guest blogger)


  • Five pounds of boned chicken
  • Two tablespoons of Kosher salt
  • Two teaspoons of ground black pepper
  • Two teaspoons of ground sage
  • One teaspoon of thyme
  • One teaspoon of ground ginger
  • One teaspoon of savory
  • A cup of cold chicken stock
  • 32 mm natural casings


  • Start by preparing the casings. For natural casings, soak in a clear, warm water for at least an hour. This should make the casing more pliable.
  • Cut all the chicken meat into small pieces, or about an inch in size. Cut the chicken including the skin. Then pass the meat through the disk of the meat grinder.
  • Add all the spices to the chicken broth. Mix them well.
  • Add the broth and spice combination to the ground meat. Mix it by hand.
  • Grind the meat again but this time using the fine plate.
  • Stuff the meat into the natural casings. It’s really up to you which type of casing you would use. But if you’re a beginner, I would suggest you use smaller casings as these can be easier to deal with.
  • Attach the sausage stuffer tube to the funnel of the meat grinder. Gather one end of the casing into the nozzle of the sausage stuffer. Make sure that the casing is not twisted.
  • Switch on the sausage stuffer. Use low speed until you get used to it.
  • Knot the other end of the casing tightly once there is about 2 inches left dangling.
  • Tip: Fill the casing with enough meat so that you won’t end up with loose sausage links. You should also prick the casing to remove the air.
  • Refrigerate the sausage links. Ideally, you should be consuming them within 3 days. But if you plan to use them beyond that period, freeze the sausage. The food should be safe to consume for up to four months.


Other pointers/tips
Here are some other things you should consider when making your own homemade chicken sausage:
1. Make sure that you clean up your tools with hot and soapy water. You should also hand wash your knives. I would also recommend you run the grinder and stuffer parts through the dishwasher.
2. Grind both the dark and white meat of chicken. Grinding the white meat alone will leave you with a dry and bland sausage. Grinding the chicken skin can also add texture to the sausage, aside from a small amount of fat.
3. Get some help if you are to use the sausage stuffer for the first time. You can be the one to push the meat through while your assistant will catch the filled casings.