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5 from 2 votes

Loose and Spicy Hot Chicken Italian Sausage

Sausages are basically an emulsified blend of fat and meat, then cooked.

Huh?

Sausages are meat, which has been blended with fat, in a cold environment (so the fat doesn't melt). This is done in a way that combines the meat with the fat and keeps the meat moist when it cooks, rather than having the fat melt out and leak away, leaving behind a mealy mixture of cooked ground meat. A good sausage has chunks of visible meat and fat, but cooks up solid and moist!

This recipe is a "loose" sausage meat. I use it for all sorts of things, from pasta sauces, to frittata fillings, as an ingredient in my poorly cooked eggs, as stuffing, for sandwich fillings, etc. The list goes on!

Again, sausage is meat and fat. You could go strictly chicken and use the chicken skin ground as the fat. This would work. I'm a big fan of bacon, so I tend to grind raw bacon in with my chicken meat. This is also how my recipe will be written. However, if you want to substitute the bacon for chicken skin ... go for it! Just make sure the skin is fairly well cut up before you grind it.

Note: For "All Chicken", use 2 1/4 lb chicken to 3/4 lb. chicken skin, rather than the ratio shown below. The rest of the recipe is the same!
Prep Time20 mins
Total Time20 mins
Servings: 10 Servings
Calories: 325.044kcal
Author: DJ Foodie

Ingredients

  • 2 lbs chicken meat skinless and boneless (assorted)
  • 1 lb bacon
  • 4 each garlic cloves minced
  • 1 tbsp fennel seed whole
  • 1 tbsp fresh cracked black pepper
  • 1 tbsp crushed red chili flakes
  • 1 tbsp paprika
  • 2 tsp salt

Instructions

  • Chill bowl large enough for mixing 3 lbs. of meat, as well as your meat grinder and any grinder attachments.
  • Cut the chicken and bacon into 1-inch chunks or lengths.
  • Mix in the chilled bowl, with the remainder of the ingredients.
  • Grind the meat through a course grinder.
  • Grind it, again! You want to grind it, twice.
  • Pack in an airtight container and allow the flavors to marry, over night.
  • Wrap the meat and save for later, or use in a recipe or freeze or portion into 10 patties and pan fry them!

Nutrition

Serving: 10g | Calories: 325.044kcal | Carbohydrates: 2.3g | Protein: 25.14g | Fat: 23.473g | Fiber: 0.861g