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A rustic scene showing freshly cooked crumbled Italian chicken sausage. This ground chicken sausage recipe is both healthy and flavorful.

Italian Chicken Sausage Recipe (That's Actually Flavorful!)

This homemade Italian Chicken Sausage Recipe is incredibly juicy, packed with flavor, and easy to make. A healthy, lean protein perfect for breakfast, lunch, or dinner, with a perfect blend of fennel and herbs for authentic taste.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Main Course
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken A mix of thigh and breast meat is ideal for juiciness.
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 1.5 tsp fennel seed toasted for best flavor
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1/2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes adjust to taste
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Large Mixing Bowl
  • 1 Skillet or Baking Sheet

Instructions
 

  1. In a small bowl, mix together the fennel seeds, smoked paprika, dried parsley, Italian seasoning, red pepper flakes, onion powder, garlic powder, salt, and black pepper.
  2. In a large bowl, combine the ground chicken, olive oil, and minced garlic. Sprinkle the spice blend over the top. Gently mix with your hands until just combined. Do not overwork the mixture.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Form the mixture into patties or crumbles. Heat a skillet over medium-high heat with a touch of oil. Cook patties for 4-6 minutes per side, or cook crumbles until browned and no longer pink (internal temperature should be 165°F).

Notes

Tip 1: For the best texture, ensure your ground chicken is very cold when you start mixing.
Tip 2: Fry a small test patty to check the seasoning before cooking the entire batch.
Tip 3: The sausage can be made ahead and stored raw in the fridge for up to 2 days or frozen for 3 months.
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