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Homemade chicken sausages - make you own easy chicken sausages
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Homemade Chicken Sausages

Make your own Homemade Chicken Sausages - herby, cheesy and wrapped in prosciutto
Course Main Course
Cuisine Modern Australian
Keyword homemade chicken sausages
Total Time 55 minutes
Servings 4
Calories 290kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 500 g chicken mince
  • 1 small egg lightly beaten (see notes)
  • 1 tbsp chopped fresh oregano leaves
  • 1/4 cup fresh basil leaves finely chopped
  • 3 tbsp 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)

Instructions

  • 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.

Notes

A note about adding salt to the mixture - I think that most of the time adding salt and how much is a personal preference. Just remember that the prosciutto that these little bad boys are wrapped in can be salty, and some brands more salty than others. I also find that if you freeze prosciutto (like bacon) it tastes slightly more salty to me once you defrost it. That being said I use my prosciutto direct from my freezer almost exclusively. Just keep this in mind when and if you add salt to your chicken mixture.
I know...a "small egg"...right!!??? You are thinking who buys eggs a special size for a recipe??? If you were using a standardish 58g egg(or there about) you may not need to use all of it. Once the egg is beaten only add about 1/2 to 2/3 to the mixture firstly, then add more after your mince has gone in if it needs it.
Your chicken mixture will be very soft - it's not like standard sausage mince or even rissoles. If you are having trouble shaping the sausages refrigerate the chicken mixture for 15mins - this will firm it up slightly. You could also add a tablespoon or 2 of extra breadcrumbs - mix one in at a time to see how it firms up - you don't want to add too much and you can't take it back out!
You could substitute bacon for the prosciutto if you wish. In my humble opinion you can't go past the prosciutto though, but if you would like to go with the bacon option I would try to use smoky bacon. It is also usually thicker sliced (I once saw an ad years ago in a magazine for "thin sliced" bacon but have never been able to find it - would have bought piles of it by now!) than prosciutto so the texture will be different and you may need 1-2 more mins cooking time, just don't overcook the centre.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*