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