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    Chicken

    Italian Chicken Sausage

    by Sadiya 4 Comments

    Jump to Recipe·Print Recipe

    italian chicken sausage

    My husband speaks in idioms. "You don't want to see sausage being made" is one I've heard him say frequently. I beg to differ. I think we should all see sausage being made. In fact, we should all be making sausage regularly. At least this italian inspired chicken sausage. People often stare at me in disbelief when I tell them this sausage is homemade, but they don't know how easy it really is. If you have 5 minutes, then you can have this flavorful better-for-you add-in that I use in my roasted butternut squash and chicken lasagna. Did I mention, it freezes well (if you even have any left!) and stores in the fridge for up to a week. And, its a much leaner alternative to traditional, red meat sausage.

    I like to make this ahead of time and store in the fridge so I can do quick breakfasts, as needed. I've  added it quiches, omelettes, sandwiches, pastas, and as a stand alone brunch staple.

    IMG_1139

    The key to keeping this sausage moist is to, first, make sure that they chicken has as little liquid as possible (so it can bind itself to the breadcrumbs and cheese) and second, don't skip the breadcrumbs!

    IMG_1133IMG_1193

    Print

    Italian Chicken Sausage

    italian chicken sausage|www.mannaandspice.com
    Print Recipe
    Print Recipe
    • Prep Time: 5 mins
    • Cook Time: 5 mins
    • Total Time: 10 mins
    • Yield: 12 1x

    Ingredients

    Scale
    • 2 lbs ground chicken breast
    • ¼ cup grated parmesan cheese
    • ¼ cup plain breadcrumbs
    • 2 tsp dried oregano
    • 2 tsp dried basil
    • 1 tsp fennel seeds
    • 2 tsp salt
    • 1 tsp crushed red pepper (more for hot sausage)

    Instructions

    1. Remove all excess liquid from chicken. In a large bowl, mix together chicken, fennel seeds, oregano, basil, salt, and red pepper. Mix until well blended.
    2. Slowly add in breadcrumbs and parmesan cheese and mix well.
    3. Form 12 round patties, in 1 inch thickness.
    4. Set aside for 15 minutes before cooking or if storing, place in air tight container, and refrigerate for us to 5 days. Lasts 3 months in the freezer.
    5. To cook:
    6. Lightly grease a medium skillet and heat on medium heat. Add the sausage patties, cooking for 3 minutes on each side or until golden brown. Alternatively, to add sausage into sauces etc, break up patties with the back of a spoon until no large pieces remain. Cook as normal.

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Sadia says

      December 14, 2015 at 9:26 pm

      Simple and delicious! It was a hit with my kids! They can't do spicy at all...

      Reply

    Trackbacks

    1. Autumn Harvest Bowl| manna & spice says:
      October 10, 2016 at 9:36 AM

      […] been modifying my recipes to fit into whole30. Like this blast-from-the past italian chicken sausage. I subbed in nutritional yeast and arrowroot flour for the parmesan and breadcrumbs, and all of a […]

      Reply
    2. Buffalo Chicken Cobb Salad {paleo, whole30 compliant]| manna & spice says:
      October 25, 2016 at 11:50 PM

      […] me was reinventing old classics to make them whole30 compliant. I’ve had a lot of fun turning italian chicken sausage into a breakfast staple by subbing in arrowroot flour for the breadcrumbs and omitting the parmesan […]

      Reply
    3. Instant Pot Chicken Meatball+Kale Soup| Manna+Spice says:
      January 24, 2017 at 3:12 PM

      […] tender meatballs I’ve ever had. Can you say TENDER?  I used a slight modification of my italian chicken sausage recipe to make the meatballs whole30 compliant. You can also use pre-made italian sausage with the […]

      Reply

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    Hi, I'm Sadiya, a full-time, busy mom of four living in the midwest, on a mission to feed my family healthy, wholesome meals (and occasionally dessert too!). Besides food, I love exercise, fire pit lit summer evenings, and all things lemon.

    More about me →

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