Buffalo Chicken Sausage: Homemade with Flavor, Heat, and Spirit
Heat, tang, and creamy cheese unite in savory links for an unforgettable taste experience.
What Sets Buffalo Chicken Sausage Apart?
Buffalo chicken sausage is a modern, flavor-packed riff on classic sausage-making. Swapping pork for chicken brings a lighter bite and lets the bold heat of Buffalo sauce shine. The marriage of juicy chicken, tangy hot sauce, and blue cheese crumbles makes this sausage an instant crowd-pleaser.
The Inspiration: Why Make Buffalo Chicken Sausage?
Buffalo chicken wings are a beloved American bar food, but translating those flavors into a sausage means you get all the spicy, tangy excitement in every bite — minus the mess. Making your own sausages also allows for endless customization, from heat level to herbs, and gives you control over moisture and taste.
Core Ingredients: Getting the Right Flavor and Texture
| Ingredient | Purpose | Notes |
|---|---|---|
| Chicken Thighs (skin-on, boneless) | Adds fat, moisture, and richness | Skin adds vital fat for juiciness |
| Frank’s RedHot or Buffalo-style hot sauce | Signature Buffalo tang and heat | Adjust quantity to taste |
| Blue Cheese Crumbles | Savory, umami, and creamy bursts | Optional, but classic |
| Cayenne Pepper | Extra heat | Use sparingly for balance |
| Garlic Powder & Onion Powder | Foundational seasoning | Enhances flavor depth |
| Kosher Salt | Essential seasoning | Don’t skimp for proper flavor extraction |
| Butter | Authentic Buffalo sauce richness | Blend into hot sauce mixture |
| Fresh Chives or Parsley | Brightens and freshens | Optional but recommended |
| Sausage Casings | Traditional sausage texture | Use hog casings for classic snap |
The Importance of Fat and Moisture in Chicken Sausage
One common pitfall when making homemade chicken sausage is dryness, especially if you use skinless or very lean meat. Chicken thighs with skin provide the right balance of lean meat and fat, creating juicy sausage links. Removing too much fat or omitting the skin can cause the sausage to taste bland and dry, echoing the warnings found in home sausage-making forums.
Equipment You’ll Need
- Meat grinder with coarse and fine plates
- Large mixing bowl
- Stand mixer or sturdy spatula for mixing
- Sausage stuffer or piping bag
- Sharp knives and cutting board
- Thermometer (for checking doneness)
- Plastic wrap for chilling mixture
- Clean kitchen towels
Step-by-Step: Making Buffalo Chicken Sausage
1. Prepare Chicken
- Cut chicken thighs (with skin) into chunks small enough to fit in the grinder feed tube. Keep the meat cold to prevent smearing and to preserve texture.
2. Blend the Buffalo Sauce
- Melt butter and mix with Frank’s RedHot or your preferred Buffalo sauce. Taste and adjust for desired tang and heat.
- Consider adding cayenne pepper for a fiery kick, but start small.
3. Grind and Season
- Grind chicken using the coarse plate for a chunky texture or the fine plate for a smoother sausage.
- Mix ground chicken with garlic powder, onion powder, salt, and freshly ground black pepper. Blend in Buffalo sauce until well incorporated.
- If using, fold in blue cheese crumbles and chopped fresh chives.
4. Chill and Mix
- Chill the mixture for at least 30 minutes. This helps the fat set and prevents it from melting during stuffing.
- Knead sausage mixture by hand or mix on low speed until it becomes tacky and cohesive.
5. Stuff Your Sausage
- Soak hog casings in warm water, then rinse thoroughly.
- Load mixture into the sausage stuffer or a piping bag. Carefully fill casings, avoiding air pockets.
- Twist into links of desired length, pricking air bubbles with a needle.
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6. Let Rest for Best Texture
- Refrigerate links for at least 1 hour (or overnight). This sets the shape and improves the bite.
Cooking Techniques
- Grill: Direct medium heat. Turn often until sausages are browned and cooked through (165°F inside).
- Pan-fry: Use a nonstick or cast iron skillet; cook slowly over medium heat, turning regularly.
- Poaching: Gently poach in barely simmering water to set shape, then finish on grill or pan for added browning.
- Baking: Arrange on a baking sheet and cook at 375°F. Turn halfway for even color.
Serving Suggestions
- Serve on buns with celery slaw for classic Buffalo wing vibes.
- Layer into wraps with ranch or blue cheese dressing.
- Slice over salads for a protein spike with heat.
- Pair with potato chips and pickled veggies for a casual starter.
Flavor Twists: Customizing Your Sausage
- Make It Hotter: Add more cayenne, chipotle powder, or diced jalapeños.
- Herb Boost: Mix in fresh dill, parsley, or green onions.
- Cheese Lovers: Use extra blue cheese or add crumbled feta for tang.
- Stuffed Sausage: Insert a stalk of celery or a sliver of cheese into each link before stuffing.
Troubleshooting & Expert Tips
- Dry Sausage? Ensure you use skin-on chicken thighs. Add butter or a splash of olive oil if mixture looks dry.
- Texture Off? Don’t overmix the meat—just until tacky.
- Flavor Flat? Salt is critical for bringing out chicken and hot sauce flavor.
- Blue Cheese Bleed: Add cheese after initial mixing to keep pieces whole.
Nutrition Information (Per Standard Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210-260 |
| Protein | 17g |
| Fat | 14g |
| Carbohydrate | 2-4g |
| Fiber | 0.5g |
| Sodium | 600mg |
Frequently Asked Questions (FAQs)
Can I use ground chicken instead of grinding thighs?
Yes, but grinding your own from skin-on thighs ensures better moisture and texture. Pre-ground chicken is often too lean and may make your sausages dry.
What’s the best casing for chicken sausage?
Natural hog casings provide a tender yet snappy bite, but collagen casings are a good alternative for ease and uniformity.
How spicy are these sausages?
The heat is controlled by your Buffalo sauce and cayenne additions. Start mild and adjust upward to your taste.
Can I make this sausage ahead of time?
Absolutely. After stuffing, links will hold in the refrigerator for up to two days, or freeze raw for several months.
Are these sausages gluten-free?
Yes, if you use gluten-free Buffalo sauce and seasonings. Always check labels.
What are some good sides for Buffalo chicken sausage?
Crisp celery slaw, seasoned fries, potato chips, carrot sticks, or tangy pickled vegetables pair perfectly.
Homemade Buffalo Chicken Sausage Recipe
- 1 1/4 lbs. chicken thighs, skin-on and boneless
- 1 cup Frank’s RedHot Buffalo sauce
- 2 tablespoons unsalted butter, melted
- 1/2 cup blue cheese crumbles
- 2 tablespoons chopped fresh chives
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Hog casings, soaked and rinsed
Instructions:
- Freeze chicken pieces briefly for firmer texture, then grind with skin attached.
- Mix together Buffalo sauce and melted butter. Blend into ground chicken.
- Add salt, garlic, onion powder, and cayenne. Fold in blue cheese and chives.
- Chill mixture, then stuff into prepared casings.
- Twist into links and refrigerate (at least 1 hour).
- Cook as desired until internal temperature hits 165°F.
Storage and Leftovers
- Raw sausages keep in the fridge up to 2 days, or freeze for 2-3 months.
- Cooked sausages last 4 days in the refrigerator.
- Slice leftovers for sandwiches or pizza toppings.
Additional SEO-Optimized FAQs
Can I make Buffalo chicken sausage without casings?
Yes—form into patties and grill or pan-fry for a similar flavor profile.
Can I smoke Buffalo chicken sausage?
Smoking adds a unique, savory depth; use mild wood and monitor the temperature for juiciness.
Can I substitute turkey for chicken?
Turkey thighs work well, with similar moisture and flavor—adjust fat as needed.
Conclusion: Spice, Juiciness, and DIY Satisfaction
Buffalo chicken sausage bridges the gap between classic wings and sausage tradition. With careful attention to fat content, seasoning, and technique, you can craft juicier, spicier sausages ideal for grilling, game day, or anytime you crave a bold bite. Customization—from spice levels to cheese mix-ins—ensures each batch is truly your own.
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