How to Make Delicious Poultry Sausage

You’ve braised, grilled, fried, spatchcocked, and stuffed. Why not try your hand at poultry sausage? In the modern kitchen, whole birds rule the day, giving families multiple meals from one purchase. Sausage from chicken, duck, or other fowl is easy to make, lean yet juicy, and fun to flavor in creative ways. Here are some tips and tricks for composing a delicious poultry sausage that you can adapt to accommodate any species of fowl and any flavor combination you can dream of.

Know Your Meat

Darker meat makes great sausage, so you can approach your recipe in a few ways. One is to buy several whole birds, take off the breasts for later use, and compose your sausage with the rest of the carcass. Or, if you’re like me, you’ll just put the whole bird into the recipe, favoring a combination of light and dark meat in your sausages. I buy only pastured poultry, and prefer breeds that live longer and move more before harvest, leading to inherently darker and more flavorful meat.

Take all the meat