Once again I will admit that this is not the most beautiful plate of food I have put up, but...these Homemade Chicken Sausages taste sooo good, much better than they look!
Super simple to make, just mix it all together, roll them up and fry them off. The lovely herby/cheesy chicken pairs up so well with the prosciutto wrap.
You also get some lovely crispy cheese bits on the outside too - just be careful because those bits will be the first to burn!
The best part is you know exactly what has gone into them. No ingredients on a package that you've never heard of, or that doesn't sound like real food!
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Table of Contents
Homemade Chicken Sausages
- 500 g chicken mince
- 1 small egg lightly beaten (see notes)
- 1 tablespoon chopped fresh oregano leaves
- ¼ cup fresh basil leaves finely chopped
- 3 tablespoon smooth ricotta I use low fat
- 1 cup fine fresh breadcrumbs
- Zest of 1 lemon finely grated
- 4 thin slices prosciutto (see notes)
- salt to taste (see notes)
- In a medium bowl mix together herbs, zest and breadcrumbs.
- Add ricotta and egg to crumb mixture and mix to combine.
- Add chicken to ricotta and crumb mixture, mix with hands until completely combined.
- Using damp hands, shape chicken mixture into 8 rough rectangular shapes (depending on the moisture level in your chicken mince you may need to refrigerate the mince mixture for 15min before shaping).
- Place one slice of prosciutto on a clean work surface, and with a very sharp knife cut in half lengthways & set aside - repeat for 3 remaining slices.
- Wrap one half slice of prosciutto at an angle around one chicken sausage & set aside - repeat for remaining sausages (see photo).
- Heat a non-stick frying pan over medium heat and cook sausages for 5mins on each side, then turn each sausage half-over (to cook the third side) and fry for 1min, then repeat for 4th side.
- Serve immediately with salad or veg (or both!) on the side.
I’ve not tried these yet but I will and will leave a review. I wanted to ask, can they be frozen then cooked in the oven instead of frying?
I hope the blogging is going well for you. James
Hi James! These could definitely be frozen, then thaw them before cooking. They should be OK in the oven (I haven't tried it myself) but you won't get the same caramelization on the outside.
And thanks, the blogging is going well for me! I love what I do - I appreciate your well-wishes! L x
These look delicious and a great lower fat alternative to standard sausages.
These look great. Something a bit different and you def made yourself!
Thanks for the feedback Ben! Ps: my blog is only new and you are my second comment...woo hoo!!! Thanks for taking the time, I appreciate it...Lee-Ann x