- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“The artisanal chicken sausage seasoned with fresh herbs is a light, lean, and aromatic option for grilling at a barbecue or in a skillet. The touch of basil and parsley combined with olive oil ensures juiciness in the ground chicken breast.”
What you need to know
- The combination of ground chicken breast with olive oil compensates for the absence of pork fat and provides tenderness.
- Freshly chopped basil and parsley perfume the dough without the need for artificial chemical preservatives.
- Cooking for 30 to 35 minutes over low heat ensures safe internal cooking without drying out the poultry meat.
Ingredients
Main
- 1 kg of ground chicken breast
- 4 cloves garlic, minced
- 1 medium grated onion
- 1/2 cup of chopped parsley
- 1/2 cup of chopped basil
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1/4 cup of olive oil
- pork casings for stuffing (optional)
- For extra flavor, add a little white wine to the meat mixture.
- Try seasonings like cumin or fennel to vary the taste.
- If you don't have a grill, you can bake the sausages in the oven at 180°C for 30-35 minutes.
- A good tip is to let them marinate for a few hours before grilling to intensify the flavor.
- Freezing the sausages before cooking can extend shelf life and maintain freshness.
Instructions
Principal
- In a large bowl, mix the ground chicken with garlic, onion, parsley, basil, salt, and black pepper.
- Use your hands or a spoon to mix the ingredients well, until homogeneous.
- If you choose to stuff the sausage, prepare the casings, washing them in running water.
- Using a funnel, fill the casings with the chicken mixture, being careful not to overfill them.
- Tie the ends of the sausages with culinary twine to prevent them from opening during cooking.
- Heat the grill or barbecue to medium temperature.
- Place the sausages to grill, turning them every 10 minutes so they brown evenly.
- Grill for about 30-35 minutes, or until they are completely cooked.
- Remove from the heat and let it rest for 5 minutes before serving.
- Serve with side dishes of your choice, such as farofa or chili sauce.
Chef's tips
- Knead the chicken mixture well with your hands for 5 minutes to release the myofibrillar proteins and create a natural binder.
- If you do not use casings, shape the dough into cylinders or kaftas on wooden skewers that have been previously moistened.
- Keep the grill at medium temperature so the sausage cooks evenly without bursting the skin.
Variations
- Add two tablespoons of dry white wine to the meat mixture to elevate the aroma during grilling.
- Incorporate a teaspoon of fennel seeds or cumin powder for a classic Italian sausage profile.
- Add tiny cubes of provolone or mozzarella cheese to the chicken mixture before stuffing into the casings.
Substitutions
- Ground chicken breast can be replaced by ground chicken thigh to obtain an even higher moisture content.
- Fresh basil can be replaced by chopped fresh mint, sage, or fresh thyme leaves.
- Olive oil can be swapped for sunflower oil or lard to compose the dough's binding.
How to store
Keep the raw sausages in an airtight container in the fridge for up to 2 days before baking. The already grilled units last up to 4 days under refrigeration and can be reheated in the skillet over low heat with a drizzle of water.
Can it be frozen?
The shaped raw sausages freeze perfectly for up to 3 months when stored in airtight plastic bags. Defrost in the refrigerator before putting on the grill to ensure the center cooks at the same speed as the surface.
What to serve with
Pairs well with egg farofa with crispy onion, aromatic saffron rice, and classic vinaigrette sauce with tomato and herbs. It also harmonizes served on French bread as an artisanal sandwich with Dijon mustard.
Frequently asked questions
Can I bake this sausage in a conventional oven?
Yes, arrange the sausages in a greased baking sheet and bake at 180°C for 30 to 35 minutes, turning halfway through to brown.
Is it mandatory to use casings to make the recipe?
It is not mandatory; you can shape the dough like small long meatballs or kafta skewers and grill directly.
How to prevent chicken sausage from getting dry when grilling?
The olive oil in the dough is essential to provide the fat that the breast lacks, retaining moisture during cooking.
How to sanitize pork casings before stuffing?
Wash the casings in abundant warm running water inside and out and let soak with a few drops of vinegar for 10 minutes.
