How to make fresh Chicken Sausages (no skin) at home and store it (Gluten, dairy free)

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits while canola oil is budget-friendly.

Add 500 grams of chicken mince to a mixing bowl.

Add 2 teaspoons of salt and 1/2 teaspoon of black pepper to the bowl and mix it in.

Divide the mixture into ten balls of 50 grams each to make five-inch long sausages.

Rub some oil on your palms to smoothen the balls.

Roll each ball into roughly the shape of a sausage.

Pull out about 17 inches of cling film.

Place the sausages on the cling film and use it to give them a better shape.

Tighten the cling film around the sausages and roll it up.

Tie each end of the cling film, twisting the second end to make the casing tight.

Freeze the sausages until solid.

To prepare for frying, grease a shallow pan with some oil and heat it.

Dip the frozen sausages in room-temperature water for 10 seconds to loosen the casing.

Cut the knot from one end of the casing while sliding it back from the other end.

Fry the sausages on high flame, rolling them around to brown evenly.

Check that the chicken is cooked when the tips are browned and the sausage is firm.

The sausage will be soft and juicy on the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens