Homemade Chicken Bacon Sausages
Elevate your sausage game with these irresistible Homemade Chicken Bacon Sausages—a flavorful blend of juicy chicken thighs, smoky bacon, and aromatic spices like paprika, garlic, and oregano. Perfectly seasoned and packed into natural casings, these sausages offer a delightful balance of tender texture and rich, savory flavor. Using ice water for that ideal sausage consistency and pan-frying them to golden perfection ensures a restaurant-quality result from the comfort of your kitchen. Whether served sizzling hot for breakfast, nestled in a bun, or paired with your favorite sides, these homemade sausages are a satisfying and versatile dish that’s sure to impress. Plus, they’re made from scratch, so you can skip store-bought varieties and enjoy fresh, wholesome ingredients tailored to your taste.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 200 grams Bacon
- 2 pieces Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Ice water
- 2 meters Natural sausage casings
- 1 tablespoon Olive oil (for frying)
Instructions
Prepare the natural sausage casings by rinsing them thoroughly under cold water. Soak the casings in warm water for 30 minutes, then rinse them again to remove any salt.
Cut the chicken thighs and bacon into small chunks for easier processing.
Using a meat grinder or a food processor, grind the chicken thighs and bacon together into a coarse texture.
In a large bowl, combine the ground chicken and bacon with minced garlic, paprika, onion powder, dried oregano, salt, and black pepper. Mix well to distribute the spices evenly.
Gradually add the ice water to the mixture while kneading it with your hands. This will help create a smooth and cohesive sausage texture.
Fit a sausage stuffer or a piping attachment onto your meat grinder. Slide one end of the prepared casing onto the nozzle, leaving a bit of excess at the end to tie off the sausage.
Carefully stuff the meat mixture into the casing, ensuring not to overfill. Twist the sausages into links of your desired size, tying off the ends with kitchen twine if necessary.
Refrigerate the sausages for at least 1 hour to let the flavors combine and to firm up the links.
Heat olive oil in a skillet over medium heat. Cook the sausages for 10-15 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Serve your homemade chicken bacon sausages as part of a hearty breakfast, in a bun, or with your favorite sides. Enjoy!
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 6215 mg | 270% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.2 g | ||
| Protein | 200.8 g | 402% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2321 mg | 49% | |
*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.
