Grilled Chicken Sausage with Basil and Tomatoes: A Flavorful Guide
Savor juicy links that blend aromatic herbs with tangy, sun-kissed sweetness.
Grilled Chicken Sausage with Basil and Tomatoes: A Comprehensive Guide
Get ready to elevate your grilling repertoire with this fragrant, juicy chicken sausage recipe that incorporates the Italian-inspired flavors of basil and tomatoes. This guide will lead you through preparing, grinding, stuffing, and grilling, with all the tips and detailed steps you need for sausage success.
Why Make Chicken Sausage with Basil and Tomatoes?
Homemade chicken sausage stands apart for its versatile flavor and healthier profile compared to many pork-based options. Basil brings aromatic freshness, while the combination of sun-dried and fresh tomatoes delivers deep, bright, and tangy notes, making every bite pop with Italian flair.
- Healthier option: Chicken thighs offer rich flavor without relying on pork fat.
- Customizable: Adjust herbs, tomato concentration, or seasoning to suit personal tastes.
- Perfect for outdoor cooking: Naturally juicy and flavorful, these links shine on the grill.
Flavor Combination Insights
Using both sun-dried and fresh tomatoes gives body and vibrancy, while adding basil and garlic ensures that quintessential Italian freshness. Red wine and vinegar provide subtle tang and help marry the flavors, making each bite sing.
Essential Ingredients and What They Do
| Ingredient | Purpose | Notes |
|---|---|---|
| Chicken Thighs (skin-on, boneless) | Meaty base, moisture, & natural fat | The skin provides moisture and suppleness |
| Sun-Dried Tomatoes | Concentrated tomato flavor | Intensifies the tomato presence |
| Fresh Roma Tomatoes | Brightness and juiciness | Balances the richness |
| Fresh Basil | Herbaceous aroma | Chopped and mixed in |
| Minced Garlic | Depth and savoriness | Adjust to taste |
| Kosher Salt | Seasoning and moisture retention | Accuracy is key for proper flavor |
| Black Pepper | Spice and balance | Freshly ground preferred |
| Red Wine Vinegar | Acidity | Chilled before mixing |
| Extra Virgin Olive Oil | Richness, juiciness | Enhances moisture in lean meat |
| Dry Red Wine | Complexity, flavor depth | Chilled before adding |
| Hog Casings | Encasement for the sausages | Soaked and rinsed before use |
Step-by-Step: Making and Grilling Chicken Sausage
Proper preparation and technique will ensure your homemade sausage is both juicy and flavorful. Here’s a comprehensive breakdown, from chilling and grinding to grilling and serving.
Preparation: Chilling, Chopping, and Mixing
- Chill the ingredients thoroughly—this keeps the meat texture ideal and makes grinding easier.
- Cut chicken thighs (including the skin) into cubes for grinding. Keeping the skin on creates the perfect fat balance.
- Dice sun-dried and fresh tomatoes, chop basil finely, and mince the garlic for even distribution.
- Mix chicken, salt, pepper, garlic, basil, and both types of tomatoes in a bowl until well combined, then chill until ready to grind.
Grinding the Sausage Meat
- Use a small die on a meat grinder for a fine, even texture. Place a bowl under the grinder set into an ice bath to keep the meat cold.
- Grind the mixture thoroughly to ensure a smooth, cohesive sausage texture.
Emulsifying with Seasonings & Liquids
- Transfer the ground mixture to the bowl of a stand mixer with paddle attachment.
- Mix on low speed for about 1 minute, slowly add chilled red wine vinegar, olive oil, and red wine.
- Increase to medium speed and mix until the sausage appears sticky and the liquids are well incorporated—this creates the right bind for juicy links.
Seasoning Check
- Fry a small piece of the mixture. Taste and adjust any seasoning before proceeding.
Stuffing the Sausage Mixture
- Prepare your hog casings by soaking in tepid water for at least 30 minutes, then rinse thoroughly inside and out.
- Load the sausage mixture into a stuffer or sausage attachment.
- Stuff evenly and twist into 6-inch links. Don’t overfill or underfill—the ideal sausage will feel firm but not stretched tight.
- Refrigerate or freeze until you’re ready to grill.
What others are reading
How to Grill Chicken Sausage to Perfection
Grilling is the highlight for this sausage, providing a smoky snap and juicy finish.
- Light a charcoal chimney and wait until the coals are covered with ash.
- Spread hot coals evenly across the grill. Clean and oil the grates well.
- Grill sausages over direct heat, turning occasionally, until they reach an internal temp of 160°F (71°C). The casing will be taut and slightly browned.
- Avoid piercing the sausages during grilling—keep the juices inside for the most succulent results.
Tips, Tricks, and Creative Variations
Homemade sausage is highly customizable. Consider these pro tips and tweaks for adapting the recipe to your kitchen and palate.
- No stuffer? Form seasoned chicken mixture into patties and grill—they’ll be just as flavorful.
- Flavor boosters: Add a pinch of crushed red pepper for heat or a teaspoon of fennel seed for extra Italian sausage flair.
- Alternative greens: Substitute basil with chopped parsley or oregano for a different herbal note.
- Casings: If pork or hog casings are unavailable, use collagen casings, or shape patties for bun-ready sandwiches.
- Add cheese: A little grated Parmigiano-Reggiano mixed in before stuffing provides umami richness.
Serving Suggestions and Pairings
Let your homemade sausages shine in these classic and creative presentations:
- Grilled on a bun with sautéed onions and peppers.
- Sliced over pasta tossed with extra basil, olive oil, and cherry tomatoes.
- Paired with roasted potatoes and a simple green salad for an elegant dinner plate.
- Served as an appetizer with toothpicks and a side of grainy mustard or herb aioli.
- Breakfast hash: Crumble cooked sausage and mix with eggs and potatoes for a hearty morning meal.
Troubleshooting and Frequently Asked Questions
Q: My sausage mixture feels dry. What am I doing wrong?
A: Lacking enough fat or moisture is a common issue—ensure you use skin-on thighs and add the full olive oil amount. Chilling the mixture before grinding and mixing helps retain juiciness.
Q: Can I substitute boneless, skinless chicken breast?
A: While possible, chicken breast lacks the necessary fat for juicy sausage. If using breast, increase olive oil and consider adding a small amount of chicken skin or another fat source.
Q: Is it possible to make this sausage without a meat grinder?
A: Yes. Chop all ingredients as finely as possible by hand, or pulse them in a food processor for a rustic, lighter-textured sausage. Mix thoroughly to help bind before stuffing or shaping into patties.
Q: Do I have to use alcohol in the recipe?
A: Red wine adds flavor depth and moisture, but can be omitted or replaced with chicken broth for an alcohol-free version. Keep the other liquids for proper sausage texture.
Q: What’s the safest way to store homemade sausage?
A: Raw stuffed sausages can be kept refrigerated for 2–3 days, or frozen (uncooked) for up to 2 months. Always cook to a safe internal temperature before serving.
Nutrition Profile (Approximate Values Per Link)
| Nutrient | Amount |
|---|---|
| Calories | 160–180 |
| Protein | 16g |
| Fat | 10g |
| Carbohydrates | 2–3g |
| Sodium | 400–500mg |
These values can vary based on link size, skin usage, and additions (such as cheese). Chicken sausage generally provides less saturated fat than pork alternatives, while basil and tomatoes supply antioxidants and a good dose of vitamins.
Full Recipe: Grilled Chicken Sausage with Basil and Tomatoes
Yield:
About 20 servings
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
1 hour
Ingredients:
- 5 pounds skin-on, boneless chicken thighs, cubed
- 1 1/2 ounces kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons minced garlic
- 4 tablespoons finely chopped fresh basil
- 1/2 cup diced Roma tomatoes
- 1/4 cup diced sun-dried tomatoes
- 1/4 cup red wine vinegar, chilled
- 1/4 cup extra virgin olive oil
- 1/4 cup dry red wine, chilled (optional)
- 10 feet hog casings, soaked and rinsed
Procedure:
- In a large bowl, combine chicken, salt, pepper, garlic, basil, and both kinds of tomatoes. Mix thoroughly and chill until ready to proceed.
- Grind the mixture through a meat grinder (small die) into a bowl set in an ice bath to keep everything cold.
- Place the ground mixture in the mixer. With paddle attachment on low, beat 1 minute. Gradually add vinegar, oil, and red wine (if using). Increase to medium and mix another minute until sticky and homogenous.
- Fry a small patty, taste, and adjust seasoning if necessary.
- Load into sausage stuffer and gently fill prepared hog casings, forming even 6-inch links. Do not overstuff.
- Refrigerate raw sausages until ready to grill, or freeze for later use.
- Prepare a hot grill. Cook links over direct heat, turning frequently, until they hit 160°F inside and the casings are taut and light brown, 8–12 minutes.
- Rest for 5 minutes before serving or slicing.
Recommended Equipment
- Sharp boning knife (for deboning chicken thighs)
- Meat grinder (stand-mixer or hand-crank)
- Stand mixer with paddle attachment
- Sausage stuffer or leading-edge attachment
- Large mixing bowls, cutting board, and kitchen scale
- Instant-read thermometer for grilling
Advanced Sausage-Making Tips
- Keep everything cold at all times—even the mixing bowl— to prevent the fat from melting prematurely, ensuring a snappy finish.
- Mix until sticky, which allows the proteins to bind moisture and creates the traditional springy sausage texture.
- Test your seasoning by cooking a small sample before stuffing; it’s the best way to guarantee a flavorful, balanced sausage.
- Do not overgrind; a medium to fine grind is ideal for a tender yet meaty link.
- Twist links gently—double-check each link for air pockets to avoid bursting during cooking.
- Grill gently over moderate heat; too hot and the casings may split or char before the inside finishes cooking.
Frequently Asked Questions
Q: Do I need special equipment for homemade sausage?
A: A meat grinder and sausage stuffer make the process easiest, but you can improvise with a food processor and form patties or logs if needed.
Q: Can sausage mixture be frozen before stuffing?
A: Yes. Portion into freezer bags and remove as much air as possible. Thaw in the refrigerator before stuffing and cooking.
Q: Are store-bought casings safe?
A: Yes, as long as you soak and rinse them thoroughly before stuffing. High-quality natural casings provide the best texture and snap.
Q: What wines pair best?
A: Tomato and basil-forward sausages pair well with medium-bodied reds (Chianti or Sangiovese) or crisp Italian whites.
Q: Is this recipe gluten-free?
A: Yes, provided your wine and vinegar are gluten-free, and you avoid adding any fillers like breadcrumbs.
Final Thoughts and Serving Inspiration
Homemade chicken sausage with basil and tomatoes is a rewarding kitchen project, guaranteed to impress at any cookout or dinner table. Packed with flavor, simple to customize, and endlessly versatile, these links celebrate the best of Italian and American grilling traditions. Serve with roasted vegetables, tuck them into crusty rolls, or simply slice and enjoy alongside a glass of your favorite wine.
References
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