Homemade Chicken Sausage with Olives and Chili

This homemade chicken sausage is easy to prepare in a sausage mold and turns out tender, flavorful, and perfect for breakfasts, sandwiches, or snacks. The olives add a pleasant salty note, while chili and smoked paprika give the sausage a little heat and a rich smoky aroma.

Ingredients

• 1 kg chicken breast
• 150 ml cold water
• 2 tablespoons cornstarch
• 100 g green olives, sliced
• 1 fresh chili pepper, finely chopped
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2–3 garlic cloves, minced, optional

Instructions

1. Cut the chicken breast into medium-sized pieces and blend it in a food processor until smooth.

2. Add the cold water, cornstarch, smoked paprika, salt, black pepper, and garlic if using. Mix thoroughly until the mixture becomes smooth and slightly sticky.

3. Add the sliced olives and finely chopped chili pepper. Mix gently so they are evenly distributed throughout the chicken mixture.

4. Transfer the mixture into the sausage mold. Press it down firmly with a spoon to remove any air pockets and create a dense, even texture.

5. Close the mold and place it in a large pot. Add enough water to reach most of the way up the sides of the mold.

6. Cook over low heat for 2 hours. The water should remain hot and gently simmering, but it should not boil rapidly.

7. Remove the mold from the pot and allow the sausage to cool completely.

8. Refrigerate the sausage for several hours, preferably overnight, before removing it from the mold and slicing.

Serving Suggestions

Serve the homemade chicken sausage with fresh bread, vegetables, mustard, pickles, or your favorite sauce. It is also delicious as part of a breakfast plate or in sandwiches.

Tips

For the best texture, use very cold water and mix the chicken mixture thoroughly before adding the olives and chili. Do not let the water boil too strongly while cooking, as gentle heat helps the sausage stay tender and juicy.