Making your own sausage at home isn't as hard as you may think. Plus, you get all of their great taste but none of the undesirable fillers and other nasties.
Course Main Course
Cuisine American
Prep Time 30 minutesminutes
Chill time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6sausages
Calories 200kcal
Author Sonia! The Healthy Foodie
Ingredients
715gbonelessskinless chicken breast, cut into 1” cubes
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.
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.
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.
From this point on, you can follow the instructions from the Bacon Broccoli Sausage recipe above, starting at step #4