Chicken sausage is a popular type of sausage made using chicken meat. It comes in a variety of flavors and can be found in most grocery stores. But what exactly is chicken sausage made of? Which parts of the chicken go into making this tasty sausage?
Chicken sausage can be made from various cuts of chicken. The most common parts used are chicken breast, chicken thigh, or a combination of both white and dark meat. The ingredients can vary depending on the brand, recipe, and type of chicken sausage.
White Meat Chicken Sausage
Chicken sausage made solely from white meat contains lean cuts like chicken breast or tenderloins. This creates a lower-fat sausage with a mild flavor.
Benefits of White Meat
White meat chicken has the following advantages:
- Lower in fat and calories – Chicken breast contains only around 3 grams of fat per serving compared to around 10 grams in dark meat.
- Higher in protein – White meat is higher in protein than dark. A 3 oz serving of chicken breast has around 25 grams of protein.
- Milder in flavor – The flavor of white meat is more subtle than dark. This allows other seasonings in sausage to shine through.
White meat can produce a juicy, savory chicken sausage when combined with the right spices and ingredients. It has a light texture and color that appeals to many consumers.
Cuts of White Meat Used
The leanest sources of white meat like chicken breast, tenderloins, or a mix of both are commonly used for chicken sausage:
- Chicken breasts – Skinless, boneless chicken breasts are most often used. They can be chopped or ground to the desired texture.
- Tenderloins – Tenderloins are a tender cut from the underside of the breast. They have very little fat or connective tissue.
- Combination – A mix of breast meat and tenderloins may be used. This provides texture from the breast meat and tenderness from tenderloins.
Dark Meat Chicken Sausage
Chicken sausage can also be made from fattier dark meat like thighs and legs. This provides a juicier, more flavorful sausage.
Benefits of Dark Meat
Dark chicken meat has these advantages:
- Higher fat content – Dark meat contains 2-3 times more fat than white meat, adding moisture and flavor.
- More calories – Thighs and legs are higher in calories than white meat, providing around 120 calories per 3 oz compared to 80 calories in breast.
- More flavor – The fat and connective tissue in dark meat gives it a richer, meatier flavor.
- Lower cost – Since consumers often prefer white meat, dark meat costs less.
The use of fatty thigh or leg meat can make a chicken sausage that is tender and full of big chicken flavor.
Cuts of Dark Meat Used
Here are the dark meat cuts used to make juicy, flavorful chicken sausage:
- Chicken thighs – Boneless, skinless chicken thighs are commonly used. Their high fat content provides moisture.
- Chicken legs – Deboned chicken legs contain flavorful meat that can be ground or chopped.
- Combination – Using a mix of thighs and legs provides the right balance of fat and flavor.
Combination Chicken Sausage
Many brands combine both white and dark chicken meat for a sausage with well-balanced fat content and flavor.
The percentages vary, but an ideal combination chicken sausage contains:
- 60-70% white chicken meat
- 30-40% dark chicken meat
This takes advantage of white meat’s leanness and dark meat’s richness. Less expensive dark meat also helps reduce costs.
Benefits of Combination Meat
Chicken sausage made with a mix of light and dark meat offers these benefits:
- Balanced fat content – Not too lean but not too fatty.
- Well-rounded flavor – A blend of mild and rich flavor.
- Better value – Uses less costly dark meat to lower expenses.
- Versatility – Suitable for a wide range of consumer tastes and preferences.
The right ratio of white and dark meat makes a versatile, crowd-pleasing chicken sausage.
Non-Meat Binders and Fillers
In addition to chicken meat, many commercial chicken sausages include non-meat binders and fillers. These ingredients serve various functions:
- Binders – Help bind and firm the sausage, improving texture. Examples are breadcrumbs or oatmeal.
- Fillers – Used to add bulk and stretch the chicken meat. Common fillers are rice, barley, or potato starch.
- Extenders – Used to retain moisture and mimic fat. Cellulose or whey protein concentrate may be added.
- Thickeners – Help thicken and stabilize the sausage emulsion. Xanthan or guar gum are typical thickeners.
While non-meat ingredients serve a purpose, excessive amounts may dilute flavor. Check the label and choose sausages with mainly chicken meat on the ingredients list.
Seasonings
In addition to chicken and binders/fillers, sausage seasoning is what gives chicken sausage its signature flavor. Here are some common seasonings used:
- Salt
- Spices like garlic, sage, oregano, basil, cumin, paprika, chili powder
- Pepper
- Sugar
- Onion and garlic powders
- Natural flavorings like maple, apple, lemon
The seasoning blend is what makes each chicken sausage recipe unique. It builds flavor based on the type of sausage being made.
Pre-cooked vs. Raw
Chicken sausage can be purchased either fully cooked or in raw form:
- Pre-cooked – This type is ready to heat and eat. It just needs to be warmed before serving.
- Raw – Raw sausage needs to be fully cooked to an internal temperature of 165°F before it is safe to eat.
Pre-cooked sausage is quicker and more convenient, while raw sausage often has a fresher, homemade taste. Both start with the same base of chicken and seasonings.
Popular Varieties
Chicken sausage comes in a wide variety of flavors. Here are some of the most popular varieties:
- Italian – Features traditional Italian herbs and spices like oregano, fennel, basil.
- Chorizo – Includes paprika, chili powder and other spices for a Mexican-style chorizo flavor.
- Apple – Sweetened with apple and flavored with sage and other warm spices.
- Sun-dried tomato – Made with sun-dried tomatoes, garlic, basil for a robust tomato flavor.
- Spinach and feta – Contains spinach and crumbled feta cheese for a Greek-inspired flavor.
- Cheddar – Sharp cheddar cheese provides tangy, savory flavor.
There are also unique flavors like smoky bacon, Hawaiian barbecue, jalapeño and more to suit any taste.
How to Use Chicken Sausage
The versatility of chicken sausage makes it useful in all sorts of recipes. Here are some of the most popular ways to enjoy it:
- In breakfast dishes like burritos, sandwiches, frittatas, casseroles
- Crumbled as a pizza topping
- In soups, chilis, and stews
- Stuffed into bell peppers or potatoes
- On skewers as part of a sausage medley
- As an appetizer, cut into slices or bite-size pieces
- In pasta dishes like rigatoni with sausage and peppers
- On flatbreads or focaccia with veggies and cheese
Chicken sausage pairs well with many foods and is just as good on its own. Try it in your favorite recipes for a tasty way to eat more chicken.
Nutrition Information
The nutrition content of chicken sausage depends on the type of meat used, portion size, and any additional ingredients. Here are some general nutrition facts for a typical 3 oz serving of cooked chicken sausage:
| Nutrient | Amount |
|---|---|
| Calories | 120-180 |
| Fat | 5-10g |
| Saturated Fat | 2-4g |
| Protein | 10-15g |
| Carbohydrates | 2-5g |
| Sodium | 200-400mg |
Chicken sausage contains quality lean protein, especially important amino acids like leucine. As part of a balanced diet, it can be a nutritious choice.
Cost Comparison to Other Sausages
Chicken sausage prices are generally higher than pork sausage but lower than more premium sausage varieties:
| Sausage Type | Average Price Per Pound |
|---|---|
| Pork breakfast sausage | $3-4 |
| Chicken sausage | $4-6 |
| Turkey sausage | $4-6 |
| Beef sausage | $5-7 |
| Specialty sausage like duck, bison, lamb | $6-9 |
While more expensive than pork, chicken sausage costs equal to or less than other sausage meats. Its lean nutrition profile makes it a valuable option.
Popularity and Consumption Trends
Chicken sausage has gained popularity over the past decade:
- Retail sales of chicken sausage grew around 30% from 2013 to 2018 (IRI Worldwide).
- Italian is the most popular chicken sausage flavor, followed by breakfast and chorizo style (Mintel).
- Consumers choose chicken sausage for its lean protein content, versatility, and flavor (NPD Group).
- Millennials and parents are top consumers of chicken sausage products (IRI).
As a high protein, flavored alternative to plain chicken, chicken sausage appeals to growing nutrition and convenience trends. Its popularity is expected to continue rising.
Tips for Choosing Chicken Sausage
Follow these tips when purchasing chicken sausage:
- Check the ingredient list. Choose products with chicken meat, not “chicken by-products”, as the first ingredient.
- Look for sausages with minimal added sugars and sodium.
- See if it contains preservatives like nitrites or MSG and avoid if desired.
- For raw sausage, opt for packages without tears or leaks.
- Look at the nutrition label and choose sausages that fit your calorie, fat, and protein needs.
Buying high-quality chicken sausage ensures you get all the flavor and nutrition benefits.
Healthiest Ways to Cook Chicken Sausage
To keep chicken sausage as healthy as possible:
- Opt for grilling, broiling, baking, or pan-searing instead of frying.
- Use cooking spray or oil in moderation when cooking to avoid excess calories.
- Drain any rendered fat after cooking if sausage appears greasy.
- Avoid overcooking to prevent dryness and loss of moisture.
- Pair it with vegetables, whole grains, beans for a balanced meal.
Cooking chicken sausage using lean methods retains its flavor while avoiding excess fat, calories, or other negatives.
Safety Tips
Follow these safety guidelines for handling and cooking chicken sausage:
- Refrigerate raw chicken sausage right away and cook within 1-2 days.
- Cook raw sausages to an internal temperature of 165°F.
- Wash hands, utensils, surfaces after handling raw sausage to avoid bacteria spread.
- Hot leftover sausage should be refrigerated within 2 hours.
- Reheat sausage to 165°F and use within 3-4 days.
Properly handling and cooking chicken sausage prevents the risk of foodborne pathogens.
Making Homemade Chicken Sausage
It’s easy to make delicious homemade chicken sausage. Follow these basic steps:
- Choose chicken cuts like breast, thighs, tenderloins.
- Select seasonings like garlic, sage, cumin, chili powder, paprika.
- Grind the chicken and mix with seasonings and any fillers.
- Stuff mixture into sausage casings and twist off into links.
- Refrigerate for flavors to meld (at least 2-3 hours).
- Cook with preferred method until internal temperature reaches 165°F.
Tailor the recipe to your taste and enjoy fresh, wholesome chicken sausage at home.
Common Questions
Here are answers to some frequently asked questions about chicken sausage:
Is chicken sausage healthier than pork sausage?
Yes, chicken sausage is generally healthier owing to its leanness and higher protein content versus pork sausage which has higher fat content.
Does chicken sausage have to be fully cooked?
Raw chicken sausage must reach an internal temperature of 165°F before it is safe to eat. Pre-cooked chicken sausage just needs to be reheated before serving.
How long does chicken sausage last?
Raw sausage lasts 1-2 days beyond sell-by date. Cooked links last 3-4 days in the fridge. Frozen, it lasts 1-2 months.
Can you freeze raw chicken sausage?
Yes, raw sausage can be frozen for 1-2 months as long as it hasn’t exceeded the sell-by date. Defrost in the fridge before cooking.
Is chicken sausage gluten-free?
While chicken is naturally gluten-free, some brands add fillers that contain gluten like wheat or other grains. Check labels if gluten is a concern.
Conclusion
Chicken sausage makes a delicious, protein-packed alternative to plain chicken or other sausage types. It contains various cuts of chicken meat plus spices and other ingredients to impart signature flavors. Carefully selecting and properly handling chicken sausage results in tasty, quick meals the whole family will love. Experiment with exciting new chicken sausage recipes today!