Chicken Sausage Justin Wilson Style
Infuse your dinner table with a taste of the South with this Chicken Sausage Justin Wilson Style—a flavorful nod to Louisiana cooking. This zesty recipe combines ground chicken with aromatic garlic, onion, and green bell pepper, then spices it up with paprika, cayenne, dried herbs, and a hint of crushed red pepper for that signature Cajun kick. Whether stuffed into casings for traditional links, shaped into patties, or left as crumbles, this sausage is versatile and perfect for any meal. A splash of chicken broth binds everything together, ensuring juicy, perfectly moist bites. With its quick preparation and authentic spice blend, this homemade sausage pairs beautifully with dishes like dirty rice or sautéed vegetables, making it an easy way to bring bold Cajun flavors to your kitchen.
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Recipe Information
Ingredients
- 2 pounds Ground chicken
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely diced
- 1 medium Green bell pepper, finely diced
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Celery seed
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Chicken broth or water
- 1 pack Sausage casings (optional, if stuffing)
Instructions
In a large mixing bowl, combine the ground chicken with minced garlic, diced onion, and diced green bell pepper.
Add the paprika, cayenne pepper, dried thyme, dried oregano, salt, black pepper, celery seed, and crushed red pepper flakes.
Mix thoroughly with your hands or a sturdy wooden spoon until all the seasonings are evenly incorporated throughout the chicken mixture.
Add the chicken broth or water to the mixture and continue to mix until the sausage mixture takes on a slightly sticky texture. This helps bind the sausage together.
If using sausage casings, soak them in warm water for 15 minutes to soften. Rinse thoroughly inside and out.
Using a sausage stuffer, fill the casings with the chicken sausage mixture, taking care not to overfill to avoid splitting.
Twist the links at your desired length (typically 4-6 inches). If not using casings, form the mixture into patties or leave it loose for crumbles.
To cook, heat a skillet over medium heat and cook the sausages for about 7-10 minutes per side or until fully cooked through (internal temperature of 165°F).
Serve the sausages hot with a side of your choice, such as dirty rice or sautéed vegetables, for an authentic Cajun-style meal.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.3 g | ||
| Protein | 258.1 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5976 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
