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10 Chicken Sausage Recipes and Serving Suggestions

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken sausages and diced courgettes (zucchini) in tomato sauce in a giant Yorkshire pudding

Chicken sausages and diced courgettes (zucchini) in tomato sauce in a giant Yorkshire pudding

While traditionally made from pork or perhaps beef, sausages of a wide variety of different types are available in the modern world, whether in conventional markets or online. Turkey sausages, venison sausages, and any number of more elaborate creations are readily available. Why, then, is it that one of the world's most popular meats—chicken—is not so readily associated with sausages? I happened to spy these chicken sausages in a supermarket one day, and the recipes that follow are a result of some simple but varied experimentation.

Chicken sausages can of course be cooked by a number of different methods, such as grilling, broiling or perhaps barbecuing. In the recipes on this page, however, they have been shallow pan-fried by the following method in all but one instance.

Chicken sausages are added to a frying pan with a little vegetable oil

Chicken sausages are added to a frying pan with a little vegetable oil

How to Fry Chicken Sausages

It may well be that you will buy chicken sausages in a pack with cooking instructions provided. That being the case, the specific instructions should be followed.

As a general guide, however, the sausages should be very gently fried in a little cooking oil for 15 to 20 minutes.

As the sausages cook, turn them carefully every few minutes with tongs or a spatula to ensure even cooking and browning.

Chicken sausages are turned regularly in the pan as they fry

Chicken sausages are turned regularly in the pan as they fry

Chicken sausages are served on a bed of mixed peppers in spicy tomato sauce with toast

Chicken sausages are served on a bed of mixed peppers in spicy tomato sauce with toast

Recipe #1: Chicken Sausages With Peppers in Spicy Tomato Sauce

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 chicken sausages
  • Vegetable oil for frying
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow bell pepper
  • ½ medium sized white onion
  • 1 large garlic clove
  • 1 (8-ounce) can chopped tomatoes in tomato juice
  • ¼ teaspoon smoked paprika
  • Salt and pepper
  • 1 slice bread for toasting
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Instructions

  1. Put the chicken sausages on to fry.
  2. Wash dry and seed the bell pepper halves before slicing into half-inch strips. Slice the onion, peel and finely slice the garlic clove.
  3. Pour a little vegetable oil into a saucepan and gently saute the garlic and onion for a couple of minutes to soften and release the flavours, before adding the bell pepper strips and sauteing for a further couple of minutes.
  4. Pour the tomatoes into the pan and season with salt, pepper and the smoked paprika. Stir very well and bring to a very gentle simmer. Continue to simmer, stirring frequently, until the sausages are cooked.
  5. Make the toast and cut into triangular quarters by cutting twice from corner to opposite corner.
  6. Spoon the spicy peppers mix into the centre of a deep serving plate. Lay the sausages on top and arrange the toast pieces at regular intervals around the edge to serve.
Chicken sausage halves are arranged on scoops of sweet potato and carrot mash, served with chilli and garlic spiced sauteed kale

Chicken sausage halves are arranged on scoops of sweet potato and carrot mash, served with chilli and garlic spiced sauteed kale

Recipe # 2: Chicken Sausages on Sweet Potato and Carrot Mash With Spicy Sauteed Kale

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 1 serving

Ingredients

  • 3 medium sweet potatoes
  • 3 medium carrots
  • Salt
  • 2 chicken sausages
  • Vegetable oil for frying
  • 1 medium red chilli
  • 1 large garlic clove
  • ¼ medium white onion
  • 2 handfuls curly kale
  • Black pepper
  • 1 ounce (¼ stick) butter
  • Generous pinch grated nutmeg

Instructions

  1. Peel the sweet potatoes and carrots and chop to around one and a half-inch chunks for the sweet potato and one-inch chunks for the carrots. Put them all in a large pot of cold water and season with salt. Put the pot on to a high heat until the water boils then reduce the heat to achieve a gentle simmer for around twenty minutes or until the pieces are softened.
  2. Start frying the sausages five minutes after the sweet potatoes and carrots reach a simmer.
  3. Drain the sweet potatoes and carrots, return to the empty pot, and set aside for a few minutes to let them steam off and lose the excess moisture. This is very important, or your mash will be soggy and unpleasant to eat.
  4. Wash the kale and cut away any woody parts of stalk. Shake dry and roughly chop.
  5. Finely slice the onion quarter and separate each slice into strands. Peel and finely chop the garlic clove. Cut any remaining stem from the chilli and discard. Cut it in half lengthways then finely slice each half.
  6. Pour a couple of tablespoons of vegetable oil into a small frying pan and bring it up to a high heat. Saute the onion, garlic and chilli for a couple of minutes, just to soften the onion and release the flavours.
  7. Add the kale to the pan and stir fry for a couple of minutes.
  8. Add the butter and nutmeg to the sweet potatoes and carrots and mash well with a hand masher. An ice cream scoop is perfect for arranging four small domes on a square serving plate, a little bit in from each corner.
  9. Spoon the spicy kale around the sweet potato and carrot mounds before slicing each sausage in half at an angle and sitting one half on top of each mound of mash.
Chicken sausages and mixed peppers fried rice

Chicken sausages and mixed peppers fried rice

Recipe #3: Chicken Sausages and Bell Pepper Fried Rice

Prep time: 5 min

Cook time: 35 min

Ready in: 40 min

Yields: 1 serving

Ingredients

  • 3 ounces basmati or long grain rice
  • Salt
  • 2 chicken sausages
  • Vegetable oil
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow bell pepper
  • ½ medium white onion
  • 1 large garlic clove
  • Generous pinch Chinese 5 spice
  • Generous shake of light soy sauce

Instructions

  1. Wash the rice through a sieve under running cold water.
  2. Bring a large pot of salted water to a rolling boil before adding the rice. Stir well and adjust the heat to achieve a gentle simmer for ten minutes.
  3. Drain the rice through the sieve at your sink and spread it out on a plate to cool quickly, uncovered. If you wish, you could do this part the night before to save time but make sure to refrigerate the rice in a suitable container as soon as it is cool and not to leave it out at room temperature.
  4. Cook the chicken sausages while the rice cools. Remove from the pan and chop each into about six equal-sized pieces.
  5. Seed and slice the bell pepper halves into half-inch strips. Slice the onion. Peel and finely chop the garlic clove.
  6. Bring two or three tablespoons of oil up to a very high heat in your wok. Add the onion and garlic and stir fry for about a minute before adding the bell peppers and stir-frying for a further minute.
  7. Add the chopped sausages, season with a good shake of Chinese 5 spice and stir well.
  8. Add the rice and a good shake of soy sauce and stir fry for a final minute to ensure the rice is fully heated through. Plate and serve immediately.
Chicken sausages are served on a bed of haggis and mustard mash, topped with fried onions

Chicken sausages are served on a bed of haggis and mustard mash, topped with fried onions

Recipe #4: Chicken Sausages With Haggis and Mustard Mash

Prep time: 5 min

Cook time: 1 hour (approximately—haggis cooking times will vary)

Ready in: 1 hour 5 min

Yields: 1 serving

Ingredients

  • 1 small, individual portion haggis
  • 2 medium-sized baking type potatoes
  • Salt
  • 2 chicken sausages
  • Vegetable oil for frying
  • ¼ medium-sized white onion
  • 1 ounce (¼ stick) butter
  • 1 teaspoon English (or similar) mustard
  • White pepper (optional)

Instructions

  1. It is best to follow the cooking instructions on the particular haggis you buy. In this instance, the haggis was wrapped in foil and cooked in the oven in a bain marie for one hour.
  2. Start preparing the potatoes half an hour before the haggis is due to be ready. Peel, chop to around one-inch chunks and add to a pot of cold, salted water. bring the water to a simmer and cook for about twenty minutes, or until the potatoes are just softened.
  3. Start the sausages frying a few minutes after the simmer is established in the potatoes.
  4. Drain the potatoes at your sink, return to the empty pot and leave for a few minutes to steam off and dry out.
  5. Slice the onion, separate into strands and add to the pan with the sausages for the last few minutes of frying. Turn them every minute.
  6. Take the haggis from the oven (if relevant), unwrap it and carefully make a slit along its entire length.
  7. Add the butter to the potatoes and mash with a hand masher. Season with the mustard and some white pepper and stir well.
  8. Spoon the potatoes into a large deep serving plate and make a well in the centre. Spoon the haggis into the well.
  9. Lift the sausages on to the haggis and top with the fried onions.
Curried chicken sausages in a Spanish style tortilla

Curried chicken sausages in a Spanish style tortilla

Recipe #5: Curried Chicken Sausage Spanish Tortilla

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: 1 serving

Ingredients

  • 2 chicken sausages
  • Vegetable oil for frying
  • 1 small white onion
  • 1 large garlic clove
  • 1 teaspoon hot curry powder
  • ½ teaspoon garam masala
  • 3 large eggs
  • Salt and pepper

Instructions

  1. Fry the sausages, and when they are done, lift them to a holding plate and cover.
  2. If necessary, add a little bit more oil to the vacated frying pan and bring it back to a medium heat.
  3. Peel the onion, cut it in half down through the core and lay each half flat to slice fairly thinly. Peel and slice the garlic clove. Add both to the hot pan along with the curry powder and garam masala and saute for a couple of minutes over a medium heat to soften the onion and cook the harshness off the spices.
  4. Chop each sausage into four or five equal-sized pieces and return to the pan. Stir fry for another minute or so to ensure even coating in the spice mix and that they are fully reheated.
  5. Put your overhead grill/broiler on to preheat to its highest setting.
  6. Beat the eggs in a bowl with some salt and pepper, just until combined. Try to spread the sausage and onion mixture evenly over the base of the pan before pouring over the egg mix. Leave to cook for a few minutes on a medium heat until you can see the egg mixture is almost but not quite fully set.
  7. Place the frying pan under the grill/broiler until the egg mixture is fully set, and the surface of the tortilla is lightly browned.
  8. Slide the tortilla on to a plate to serve.