Chicken and wild garlic sausage recipe

Make use of fresh wild garlic leaves with this delicious chicken sausage recipe. It’s a great alternative to pork sausage, leaner with less fat but still full of flavour.  You can use chicken thighs or breasts, or a mixture of both. The breadcrumbs along with the oil keep the bind together to ensure you have a nice texture.

Note: You can freeze wild garlic leaves for later use.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

• 500 g chicken thigh, skinned and boned
• 50 g breadcrumbs
• 90 ml rapeseed oil
• 2g teaspoon black pepper
• 5g salt
• 30 g wild garlic chopped
• 2 meters lamb casings

• Place the diced chicken in the freezer about an hour ahead of time
• Soak about 2 meters of lamb casings in warm water
• Cool the metal parts of your grinder and stuffer before use, if possible
• Remove the diced chicken from the freezer when it’s got a frozen crust to it
• Grind the chicken into a bowl. Keep the bowl chilled whilst you prepare the spices
• Finely chop the wild garlic and mix all the spice mix ingredients together in a bowl
• Add all of the ingredients, including the oil to the ground chicken and mix thoroughly, then chill in the fridge for 30 mins.
• Re-grind the mixture into a chilled bowl
• Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if over stuffed