I Love Chicken Sausage. There. I Said It.

We started making chicken sausage 3 years ago, and it’s really taken off (thanks to you guys!). We have 5 flavors (red wine & garlic, honey chipotle, maple, buffalo wing, and cajun), but I think my favorite is the maple! Our chicken sausage is simply made with natural pork casing, ground boneless-skinless breasts and thighs, and seasoning. That’s it. It’s easy to cook but can be dry if overcooked.

Chicken Sausage (cooking instructions)


Heat your skillet. Add a tablespoon of oil (I use olive oil, but you could use any kind or even butter). Make sure your skillet is hot before you add the sausage. Brown for 3 minutes on one side (medium heat), then flip. Brown for another 3 minutes. Add enough water to just cover the bottom of the pain, and cover. Cook 7 minutes. Flip, and cook another 7 minutes. You’ll know it’s fully cooked when the juices run clear.

Let it rest for at least 5 minutes before you cut into it. If you cut into too soon, the juice runs out, and it’ll be dry. You can also bake your chicken sausage, but I think it tastes better cooked in a cast iron skillet on the stove top.

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