Chicken, Green Olive and Artichoke Sausage
Serves: Makes 6 sausage
  • 715g boneless, skinless chicken breast, cut into 1” cubes
  • 1 cup raw broccoli, chopped very finely
  • ¾ tsp Himalayan or unrefined sea salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp dried mustard
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ can artichoke hearts
  • ½ cup green olives
  • 1 tbsp fresh parsley
  1. Before you start, make sure that your chicken is super cold, as in almost frozen. It would be a good idea to place it in the freezer (or in the fridge, set over a bowl of ice) for a half hour to an hour prior to starting, just to give it that little bit of extra chill.
  2. In a large mixing bowl, add your pieces of chicken along with the rest of the ingredients, except for the sliced olives and parsley, and mix until just incorporated. If your meat is slightly frozen and won’t mix easily, just cut it into cubes and mix it with the rest of the ingredients, the meat grinder will still be able to handle it that way.
  3. Work the meat mixture into the meat grinder (if you’re using a KitchenAid stand mixer equipped with meat grinder attachment, set speed to 4); when the meat is completely ground, mix in the sliced olives and parsley and place the finished mixture in the fridge while you work on the sausage stuffer.
  4. From this point on, you can follow the instructions from the Bacon Broccoli Sausage recipe above, starting at step #4
Nutrition Information
Serving size: NF based on 1 of 6 sausage
Recipe by The Healthy Foodie at