Recipe To Make Chicken Sausage: Homemade Brats With Fresh Herbs

Crafting homemade chicken sausage puts you in complete control of flavors and ingredients. This method transforms ground chicken into juicy, herb-infused brats that rival any store-bought version.

The process is straightforward yet precise: combine fresh herbs, spices, and ground chicken, then cook to perfectly juicy results. Each bite delivers the satisfaction of knowing exactly what’s in your sausage.

What sets this apart is the freshness. Unlike processed options, these brats burst with the vibrant taste of just-picked herbs and custom spice blends tailored to your preference.

Ideal for grilling, pan-searing, or baking, this recipe ensures a homemade product that’s both flavorful and rewarding to make.

Ingredients for Recipe to Make Chicken Sausage

Fresh herbs and ground chicken combine for juicy, herb-infused homemade brats with vibrant flavor.

The herbs are non-negotiable for maximum freshness. Fresh sage, rosemary, and thyme from a farmers market or well-stocked grocery like Whole Foods deliver the brightest flavor. For ground chicken, dark meat provides the juiciness these sausage need—avoid all-white-meat blends. If grinding your own, thigh meat works best. Look for chicken with good color and minimal liquid in the package.

No fresh herbs? Dried at one-third the amount works, but the flavor won’t be as vibrant. Missing a spice? Marjoram can stand in for oregano, and ground coriander adds a similar depth to fennel. For heat, cayenne replaces red pepper flakes at half the quantity. The olive oil can be any neutral oil, but extra-virgin adds a nice depth (worth the splurge).

The mixture keeps in the fridge for 1-2 days before cooking. Cooked sausage stays fresh for 4-5 days refrigerated or 3 months frozen. Portion into patties or links before freezing for easiest reheating later.

Step-by-Step Instructions for Chicken Sausage

Master the technique and you’ll produce flawlessly seasoned homemade sausage with ideal texture and flavor.

Step 1: Prepare the Herb and Spice Mixture

In a small bowl, combine the 2 tbsp fresh sage leaves, 1 tbsp fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp dried oregano, 1 tsp fennel seeds, 0.5 tsp red pepper flakes, 1 tsp paprika, 1.5 tsp kosher salt, and 1 tsp black pepper.

Finely mince the fresh herbs with a chef’s knife until uniformly small. Lightly crush the fennel seeds with the flat side of your knife to release their aromatic oils. This step ensures even distribution of flavors throughout the mixture.

Step 2: Combine with Ground Chicken and Bind

Place the 1.5 lb ground chicken in a large mixing bowl. Add the prepared herb and spice mixture along with the 4 cloves garlic cloves (minced to a fine paste) and 2 tbsp olive oil.

Using your hands or a fork, gently mix all ingredients until just combined. Avoid overworking the mixture, which can result in dense, tough sausage. The texture should look evenly colored with visible herb specks.

Step 3: Incorporate Ice Water for Moisture

Gradually drizzle in the 0.25 cup ice water while continuing to mix gently. The cold water helps maintain the fat structure and prevents the mixture from becoming too warm, which would cause the fat to separate.

The mixture should feel slightly tacky but not wet. It should hold together when pressed but still have a slightly loose, craggy appearance. This moisture level ensures juicy sausage that doesn’t crumble during cooking.

Step 4: Test and Adjust Seasoning

To verify the seasoning, form a small patty and cook it in a skillet over medium heat for 2-3 minutes per side until cooked through. Taste and adjust the remaining mixture with additional salt or spices if needed.

This test cook reveals the final flavor profile. The sausage should taste well-balanced with herbal notes, subtle heat from the red pepper flakes, and a gentle sweetness from the paprika. The texture should be moist but firm.

Step 5: Form and Chill Before Cooking

Divide the mixture into 4 equal portions and shape each into a log approximately 6 inches long and 1 inch thick. Wrap each sausage tightly in plastic wrap and refrigerate for at least 1 hour.

Chilling firms up the mixture, making it easier to handle and helping the flavors meld together. The sausages can be cooked immediately after chilling or stored in the refrigerator for up to 24 hours before cooking.

Make-Ahead Tips for This recipe to make chicken sausage

Prep Ahead Strategy

Mix your herb and spice blend up to 24 hours ahead and store it in an airtight container. This lets the flavors meld beautifully. I often prep this the night before a big cookout. 💡

Fridge Storage

After combining all ingredients, the uncooked sausage mixture keeps well in the fridge for 1-2 days. Store it in a sealed container with plastic wrap pressed directly on the surface to prevent oxidation.

Freezing Uncooked

Shape into patties or links, then freeze on a tray for 1 hour before transferring to freezer bags. This prevents sticking. They’ll keep for 3 months and cook straight from frozen with 5 extra minutes.

Cooked Sausage Storage

Cooked chicken sausage stays fresh in the fridge for 4-5 days. I like to portion them into meal-sized containers for easy grab-and-go lunches.

Reheating Methods

For best results, reheat in a skillet over medium-low heat with a splash of water for 5-7 minutes. This maintains moisture. Microwave works in a pinch at 70% power for 1-2 minutes. ❄️

Make-Ahead Cooking

Cook the entire batch, then cool completely before storing. This method saves 30 minutes on busy nights. Just reheat as needed for quick, flavorful meals.

Frequently Asked Questions