Homemade chicken sausages


So yummy, sensational snags that are simple to make.

Shopping list (serves 4-6)

  • 1 kilo skinless chicken thigh mince
  • ½ brown onion, finely diced
  • Sausage skins, available from your butcher or poultry shop, synthetic or natural casings are available.
  • 1 carrot, finely diced
  • 1 red capsicum finely diced
  • 1 zucchini, finely diced
  • 1 stalk lemongrass, finely chopped
  • 2 cloves garlic
  • 1 piece ginger
  • ½ bunch coriander, washed and chopped
  • 1 red chilli, seeds out, finely chopped
  • 50ml mushroom soy sauce
  • 30ml sweet chilli sauce
  • ¼ teaspoon fish sauce
  • 3 tablespoons hoi sin sauce
  • 2 eggs

  • Step 1

    In a food processor, add the lemongrass, ginger and garlic together with the chilli and coriander and puree until smooth with a little vegetable oil. Set aside

  • Step 2

    In a frypan sautee the diced vegetables together with the Asian herb puree until the vegetables have softened. Set aside to cool.

  • Step 3

    Place the chicken mince in a food processor and pulse until smooth. Season with salt & pepper. Add the egg and pulse again until all incorporated.

  • Step 4

    Add the vegetables together with the pureed mince and mix thoroughly.

  • Step 5

    Place this mixture into a piping bag and pipe into the sausage skins, twist to the desired length, then let them rest overnight before cooking.

  • Step 6

    Cook them on a medium heat on a flat grill, until cooked through. Serve with your favourite vegetable or salad accompaniment.


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