I am frequently asked if I have any good chicken sausage recipes and/or any tips for making sausage from chicken (or other poultry). I'm always happy to share.
Great homemade sausage can easily be produced from a variety of poultry meat, but it's really important to remember one thing:
It would be easy to treat chicken sausage the same way we do venison sausage and just add pork or beef fat to the meat mixture. In most cases though, the reason to make poultry sausage to begin with is for its low-fat health benefits.
Here are some methods I use to improve my chicken sausage without adding other animal fat.
Some of my favorites are:
There are times of the year that some really good deals on poultry can be found, and those are ideal times to make a big batch of sausage.
This year the week before Thanksgiving, I was able to buy whole turky for $.38 a pound, and now I have a big batch of sausage in the freezer.