Homemade Chicken Sausages with Paprika

Healthy, juicy, and freezer-friendly!

If you’re looking for a cleaner, leaner alternative to store-bought sausages — this one’s for you. These homemade chicken sausages are full of flavour, easy to make, and perfect for freezing. Make a big batch and enjoy them for breakfast, in sandwiches, or as a quick protein boost any time of the day.

Ingredients (makes 8–10 small sausages):

• 500 g chicken breast
• 2 garlic cloves
• 2 tsp sweet paprika
• ½ tsp ground coriander
• Salt — 1 tsp
• Ground black pepper — to taste
• 50 ml ice-cold water
• 1 tbsp olive oil (optional, for juiciness)
• Natural sausage casings or cling film

Instructions:

1. Chop the chicken breast and grind it using a meat grinder or blend it in a food processor until smooth.
2. Add finely grated garlic, paprika, coriander, salt, pepper, cold water, and olive oil. Mix thoroughly by hand or with a spoon for 5–7 minutes until the mixture becomes sticky and elastic.
3. If you’re using cling film: place a spoonful of the mixture on the film, roll tightly like a candy, and tie the ends with kitchen string.
4. If you’re using natural casings, fill them with the mixture using a sausage stuffer or a funnel attachment.
5. Gently simmer in hot (not boiling!) water at 80–85°C for about 20 minutes.
6. Alternatively, bake in the oven wrapped in foil at 180°C (350°F) for 20–25 minutes.
7. Cool them down if not eating immediately. You can sear them lightly before serving for extra flavour.

Storage Tips:

These sausages freeze beautifully!
Wrap them individually or store in an airtight container — they’ll keep in the freezer for up to 2 months.
Just defrost in the fridge overnight and reheat when needed.