Ok I have to say it, these chicken sausages are a far cry from any sausages I ate growing up. I used to pop into the local chippie on the way home from school on a friday, order a sausage for 50p, and head down to my granddad’s to eat it. It was the best. A big greasy sausage, with some hot chips on the side.
Nowadays, I have more of an idea of what is actually in those sausages, and if you were to offer me something like that I would run the other way. Fast 🙂 But the memories are awesome. And I won’t judge if that is still your guilty pleasure. I promise 🙂
There must be something inherent about kids loving sausages, because even though we have bought them only a handful of times in the past few years, my kids are totally obsessed. Seriously, every time I ask what they want for dinner it is either sausages or pizza. I blame my husband and Costco – they always have them up for samples, and my hubby always feeds them some to keep them quiet whilst shopping (yes I do bring my own snacks for them, but they are gone in about 5 minutes, no matter how much I bring).
I am very excited to announce that they like these homemade chicken sausages just as much as the store-bought variety they seem to crave (I would love to say they like them more, but I am not about to lie to you). There’s significantly less salt in these, and you can control what goes in there – which is always a win in my book, especially when it comes to something like sausages.
I pump mine full of veggies, as we are always trying to reduce our meat consumption, but this is a totally versatile recipe – have fun with it! If you want to, you can always use an attachment and squeeze them into a sausage casing, but I haven’t found one I am happy with yet, so we enjoy pattie shapes instead.
I hope you love these little chicken sausages. Oh and btw – they freeze really well, so I tend to cook up a big batch and pop them in the freezer for when the craving hits the little ones, which makes them just as handy as store bought 🙂
I usually serve mine with a nice helping of steamed veggies, or some sweet potato fries and tomato ketchup for dipping. I have a great sausage skillet recipe I want to share with you next week as well, so be sure to pop back. Happy eating.
- 1 lb chicken thigh chopped into chunks
- 10 crimini mushrooms
- 2 tbsp crumbled blue cheese
- 1 tbsp finely chopped chives
- 2 cloves garlic
- salt and pepper to taste
- Avocado oil or cooking oil of choice
- Using a food processor or a food mincer attachment, process all the ingredients together until well combined
- Using wet hands (I keep a bowl of water beside me on the bench), shape 1tbsp loads of the mixture into patties and set onto a plate. Repeat with the rest of the mixture until it is all used up
- Heat avocado oil in a large saucepan on medium heat. Add sausage patties to the pan (I can usually fit about 6) and cook about 4 minutes on each side until cooked through
- Serve up in whatever way you desire with a side of sweet potato fries and some steamed veg