Homemade Chicken Sausage (Grind Your Own Recipe!)

How to Make Chicken Sausage

Every so often I get an email asking if I have any recipes for sausages that don’t contain any pork.  There are a lot of folks out there who simply don’t dine on swine. 

This post will show you how to make chicken sausage.  I’ll give you the basic recipe and you can make endless variations to suit your tastes.  These sausages are delicious and worth trying even if you do eat pork!

How to Make Chicken Sausage

This batch of sausage used five large chicken thighs (a little less than three pounds).

Chicken Thighs for Sausage

Start by taking the bone out of the thigh.

Bone the Chicken Thigh

While you are taking out the bone go ahead and take out the large vein.  No need putting that in your sausage.

Remove the vein

Here is what you are going for.

Trimmed chicken thigh

Now that the bone and vein are out you can cut the thigh into fourths.

Chicken thighs in fourths

And then into eights.

Chicken thighs in eightsRepeat the process for all five chicken thighs. Discard the thigh bones.

This batch of chicken sausage was seasoned with roasted red bell peppers and basil.

Roasted peppers and Basil

Chicken Sausage Recipe

  • 5 large chicken thighs with bone removed
  • 1/2 cup loosely packed roasted red pepper
  • 2 tablespoons basil paste (or 3 tablespoons freshly chopped)
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Combine the ingredients then run them through your grinder.

Seasoned chicken for sausage

If you need instructions about grinding and stuffing you can catch up with my post on How to Make Sausage at Home.

After grinding and mixing (no extra liquid was needed for these) fry up a test patty to test the seasoning.  Make adjustments if needed.

Fried chicken sausage

To make sure that there wasn’t any pork in these sausages they were stuffed into casing made of beef collagen.

Casing for Chicken Sausage

There are multiple types and sizes of collagen casings available.  You will want to use the 32 mm Fresh style from LEM. (The link takes you to the 21 mm size casing.  Select 32 mm from the drop down menu.)

Fresh Collagen Casings

Collagen casings make sausages that are very straight with no bends.  They are also impossible to twist into links.

Use some twine to tie a knot at the end of the casing.


After you stuff the casing to the desired sausage length use another piece of twine and tie it off.

I like to add a new piece of twine before every sausage so I can cut them apart for individual storage.

Knots in Chicken sausage links

They came out looking pretty nice!

Links of chicken sausage

Grill these chicken sausages with indirect heat (or bake in a 300F oven) and turn often.

Cook the sausages until an internal temperature of 165F is reached.

Grilled Chicken Sausage

These chicken sausages brown up wonderfully but will pop if left unattended (just like that little sausage hanging out in the back of the picture).

You can use the seasoning blends for traditional pork sausage and apply them towards your chicken sausage.  You can make spicy Italian Chicken Sausage, Chicken Bratwurst, etc.

If you need recipes for Bratwurst and other sausages then you can find some in the post on How to Make Sausage at Home.

I hope you found this article on how to make chicken sausage useful!

How to Make Chicken Sausage

Homemade Chicken Sausage {Roasted Peppers and Basil}

Chicken thighs are deboned and ground into a delicious homemade sausage with roasted red peppers and basil.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Calories 275 kcal


  • 5 Chicken Thighs Bone in, skin on
  • 1/2 cup roasted red pepper
  • 2 tbsp fresh basil paste
  • 2 tsp salt
  • 1 tsp black pepper


  • Debone the chicken thighs and cut each thigh into eight sections.
  • Run the chicken thighs through a meat grinder.
  • Mix the ground chicken with the other ingredients.
  • Fry a small patty of the sausage mix to test for seasoning.
  • Adjust the salt and pepper of the main batch of sausage as needed.
  • Stuff the chicken sausage into casings.
  • Grill sausages with Medium heat (or cook in oven) to an internal temperature of 165F.


The trick to making a great chicken sausage is to use thighs and to leave the skin on before grinding. 
Sausage of any kind needs a significant fat content or it will come out dry and crumbly.  There is just enough fat in the skin of the chicken thighs to make this sausage great!
Keyword Homemade Chicken Sausage

Chicken Sausage with Peppers and Basil



  1. Tom

    Thankyou for your culinary inspirations, greatly appreciated. Winter in the UK, plans for the recipe book once it warms up enough for a socially acceptable BBQ!

    • David

      Thank you for the kind words, Tom!

  2. Mulenga

    This is a real eye-opener for me. I had tried making chicken sausage and came out too dry. I suppose it is because I’d removed the skin.
    Thanks a lot.

    • David


      Very welcome! There is quite a bit of fat attached to the skin and keeping it in the sausage helps a LOT.

  3. Leslii

    Do you have to use the casing or can you just fry it as patties?

    • David

      Casings are completely optional. I love frying these up as chicken burgers.

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