Chicken sausages are food made from ground chicken, which is stuffed into an edible, cylindrical casing of skin. These sausages include other ingredients and fillers of the chef's choice, as well as preservatives if the sausages are nonorganic and sold commercially. Compared to traditional sausages that contain a pork base, chicken sausages are lower in fat and calories. People can eat these sausages alone or mixed with other dishes with which the chicken flavor is compatible.
Similar to other sausages, the flavor of chicken sausages is highly varied because so many different recipes exist. People can buy or make versions ranging from spicy jalapeno to lemon and garlic. Some versions even include vegetables or fruits such as spinach or apples.
Regardless of what recipe a chef decides to use, the basic preparation of a sausage made with chicken is the same. The chef first cooks the meat, then he grinds the chicken, mixing it with the rest of the ingredients he wants to use. Finally, he uses a machine or manual power to stuff the meat mixture into the casings, tying the chicken sausages off at the desired length.
One complaint people offer about sausages made with chicken is that they are too dry, so chefs sometimes make these foods using only the dark meat from the chicken. This meat, which comes from the legs and thighs of the birds, has a higher fat content than the breast meat. Chefs also add fats such as lard or lard substitutes to keep the sausages moist. This can negatively affect the nutritional value of the food, but chicken sausages typically still are healthier than sausages made from other meats. For example, one serving of chicken sausage is 30 percent fat, 65 percent protein, and 70 calories, whereas one serving of pork sausage is 170 calories, 79 percent fat and 21 percent protein.
Once made or purchased, an individual may grill, fry, boil or bake chicken sausages. If a chef opts to fry the sausage, he may cut it into slices instead of leaving the sausage whole. The consumer can use the sausage on its own, like a hot dog, or mixed with or a compliment to foods such as rice, slaw, pancakes or pasta.
Ideally, a chef will use chicken sausages as soon as they are made, but this is not always possible. People thus store them in their refrigerators before and after cooking. They also put the sausage links in the freezer if they know the meat and other ingredients would spoil before consuming it.