Chicken Italian Sausage

I recently undertook the intimidating task of producing my own sausage. My mom gave me a meat grinder several years ago that I had never used so that got me started. After looking around online I found this "how to" guide that made it seem simple enough. Of course it was a complicated mess.

After a few test runs I figured out that the grinder was a nightmare doubling as a stuffer. So after doing a little more research I settled on a 3 liter vertical stuffer and that made things a lot easier. It is still a bit of a production, but not nearly as daunting as before.

The one big surprise I had going through my testing phase is realizing just how damn good the chicken Italian sausage was. I expected this to be a one off but after cooking and eating the first link, I knew this had to be a regular effort.

This version makes about seven links or so and can be increased. It does not include curing salt so the sausage needs to be cooked immediately -- either to eat or smoked -- or it can frozen.


  • 2.5 lb chicken breast
  • hog casings
  • 2 tbs garlic (minced)
  • 1 tbs salt
  • 2 tsp olive oil
  • 2 tsp fennel seeds
  • 1 tsp chili flakes
  • 1 tsp oregano
  • 1 tsp lemon juice


Cut up the chicken breast into two inch chunks. Cover and refrigerate until chilled.

Mix together all the spices except the fennel, olive oil and lemon juice. Set aside.

Run the chicken through the grinder. Cover and refrigerate until chilled again.

Mix the spices and olive oil with the chicken until uniform. Cover and refrigerate for at least one hour.

Run the meat mixture through the grinder again. Mix the fennel seeds and lemon juice until uniform.

Take about a three foot length of hog casing and rinse thoroughly. Place on the sausage stuffer horn.

Run meat mixture through the sausage stuffer.

Prick holes in the casing and form into six inch links.

Cover and refrigerate.