Trader Joe's Chicken Sausage Recipe (Homemade)

This homemade Trader Joe’s Chicken Sausage recipe is a juicy and savory recipe, which is made with fresh sage and green onions. It’s a from-scratch take on your favorite store-bought sausage, ready in about an hour.

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Trader Joe’s Chicken Sausage Recipe Ingredients

5 lbs chicken meat with skins (deboned from whole chickens or boneless, skin-on thighs)
5 tsp kosher salt, heaping
1 tsp sugar, heaping
1/2 cup powdered buttermilk
1 1/2 tsp black pepper
1 tsp nutmeg
2 tsp granulated onion
2 tsp granulated garlic
1/4 cup fresh finely chopped sage
1/4 cup fresh finely chopped parsley
1/2 cup fresh finely chopped or thinly sliced green onion
1/2 cup cold chicken broth
1 tsp cayenne pepper (optional)
10-12 feet hog casings, 28-32 mm (optional, see notes)

How To Make Trader Joe’s Chicken Sausage

Grind the chicken: Using a meat grinder with a 1/4″ (6 mm) plate, grind the chicken meat along with the skins.
Mix the sausage: In a large bowl, combine the ground chicken with all the remaining ingredients (salt, sugar, buttermilk powder, spices, herbs, and cold broth). Use your hands to mix everything together very well until the seasonings are evenly distributed.
Stuff the casings (Optional): If using casings, stuff the sausage mixture into the prepared hog casings using a sausage stuffer. Be careful not to stuff them too tightly.
Form the links: Gently twist the stuffed sausage into 6-inch links, creating about 18 links in total.
Cook the sausage: Cook the sausage links or patties by pan-frying over medium heat, air-frying, grilling, or baking until the internal temperature reaches a safe 165°F.

Trader Joe's Chicken Sausage Recipe (Homemade) — Trader Joe’s Chicken Sausage Recipe (Homemade)

Recipe Tips

What if I don’t have a meat grinder or sausage stuffer? This is the most important tip! You don’t need special equipment. Ask your butcher to grind the chicken thighs and skins for you. Then, you can skip the casings entirely and form the mixture into patties, which are just as delicious.
What’s the best chicken to use for juicy sausage? The secret to moist chicken sausage is fat. Using boneless, skin-on chicken thighs is highly recommended. The skin provides the necessary fat to keep the sausage from drying out during cooking.
What does the powdered buttermilk do? Powdered buttermilk (or fermento) adds a subtle, pleasant tang to the sausage, which is a classic flavor profile in many cured and fresh sausages. It balances the richness of the meat and herbs.
Can I prepare this sausage ahead of time? Yes, this is a great recipe to make in a large batch. The uncooked links or patties can be refrigerated for up to 5 days or frozen for up to 6 months, making for quick and easy future meals.

What To Serve With Chicken Sausage

This versatile sausage is perfect for any meal of the day. Serve it:

For breakfast alongside scrambled eggs and toast.
Sliced and tossed with pasta and a light cream or tomato sauce.
On a bun with grilled peppers and onions.
As a main protein with roasted vegetables and polenta.

How To Store Chicken Sausage

Refrigerate: Store the uncooked sausage links or patties in an airtight container or a zip-top bag in the refrigerator for up to 5 days.
Freeze: For longer storage, place the uncooked links or patties in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They will keep for up to 6 months.

Chicken Sausage Nutrition Facts

Serving: 1 sausage link (1/18th of recipe)
Calories: 295kcal
Carbohydrates: 3g
Protein: 22g
Fat: 21g
Sodium: 786mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe without the casings?

Absolutely. The easiest way to enjoy this recipe without special equipment is to form the sausage mixture into patties. Pan-fry them in a little oil over medium heat for 4-6 minutes per side, until cooked through.

Why is it important to use chicken with skin?

The chicken skin provides essential fat. Lean, skinless chicken breast will result in a very dry and crumbly sausage. The fat from the skin renders during cooking, keeping the sausage moist, tender, and flavorful.

Can I use dried herbs instead of fresh?

You can, but the flavor will be different. If you must use dried herbs, use about one-third of the amount called for (e.g., about 1.5 tablespoons of dried sage instead of 1/4 cup fresh). The fresh herbs provide a much brighter, more vibrant flavor.

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