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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

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.
Chicken sausages are served on a bed of penne pasta in five bean and tomato sauce

Chicken sausages are served on a bed of penne pasta in five bean and tomato sauce

Recipe #6: Chicken Sausages With Five Bean Penne Pasta

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 chicken sausages
  • Vegetable oil for frying
  • Coffee mug full of dried penne pasta
  • Salt
  • 1 (14-ounce) can mixed beans in tomato sauce
  • Generous pinch dried oregano
  • Generous pinch dried basil

Instructions

  1. Start the sausages frying and put a large pot of salted water on to reach a rolling boil.
  2. Add the pasta to the boiling water, stir well and adjust heat to achieve a medium simmer. Check the pack for instructions, but generally, it requires eight to ten minutes to cook.
  3. Drain the pasta well and briefly set aside.
  4. Add the beans to a large pot and season with the oregano and basil. Heat gently for a few minutes, stirring occasionally, before adding the pasta and carefully stirring well. Continue to heat for a minute or two until the pasta is fully reheated.
  5. Spoon the pasta and beans into a deep serving plate and serve the sausages on top.
Casseroled chicken sausages in bacon served on a bed of spicy beans

Casseroled chicken sausages in bacon served on a bed of spicy beans

Recipe #7: Casseroled Chicken Sausages in Bacon With Spicy Beans

Prep time: 5 min

Cook time: 40 min

Ready in: 45 min

Yields: 1 serving

Ingredients

  • 1 medium white onion
  • 1 large garlic clove
  • Vegetable oil
  • 1 teaspoon hot chilli powder
  • 8 ounce can chopped tomatoes in tomato juice
  • Salt and pepper
  • 1 (8-ounce) can red kidney beans in water
  • 2 chicken sausages
  • 2 rashers back bacon (or 4 strips US/streaky bacon)

Instructions

  1. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  2. Peel the onion, slice in half down through the core then lay each half flat and thinly slice. Peel and slice the garlic clove.
  3. Pour a couple of tablespoons of vegetable oil into a large saucepan and gently heat.
  4. Add the onion, garlic and chilli powder to the heated oil and saute for a couple of minutes until the onion strands are separated and softened.
  5. Pour the tomatoes into the pan and season with salt and pepper. Stir well and bring to a simmer.
  6. Pour the kidney beans into a colander in your sink and rinse well under running cold water. Add to the tomato sauce and stir again. Simmer for five minutes.
  7. Lay the two bacon rashers flat out on a plate and a chicken sausage at the narrower end of each. Roll the sausages in the bacon that a little bit sticks out at each end.
  8. Pour the tomato sauce and beans into a casserole dish and lay the wrapped sausages on top. Put the lid on the dish and place it into the heated oven for thirty minutes.
  9. Take the casserole dish from the oven and use a slotted spoon to lift the sausages briefly to a holding plate. Use the same slotted spoon to transfer the beans to a deep plate before laying the sausages on top to serve.
Chicken sausages, sweet potatoes and kale soup

Chicken sausages, sweet potatoes and kale soup

Recipe #8: Chicken Sausages, Sweet Potato and Kale Soup

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 4 servings

Ingredients

  • 2 chicken sausages
  • Vegetable oil for frying
  • 3 pints fresh chicken stock
  • 2 medium carrots
  • 2 medium sweet potatoes
  • 1 small white onion
  • 1 medium-size and strength red chilli
  • 2 generous handfuls curly kale
  • Salt and pepper

Instructions

  1. Start the sausages frying.
  2. Pour the chicken stock into a large soup or stockpot and bring it up to a simmer.
  3. Peel the sweet potatoes and carrots before coarsely grating into the heated stock.
  4. Peel the onion and slice as finely as possible. Top, seed and finely dice the chilli. Add both to the soup pot and again stir well.
  5. Lift the cooked sausages to a plate and allow it to cool enough for handling.
  6. Wash the curly kale, cut away any coarse stalk and roughly chop. Add to the soup and simmer for five further minutes.
  7. Slice the sausages at a 45-degree angle (to create bigger, more attractive slices) and to a thickness of around a quarter inch. Add to the soup. Season with salt and pepper.
  8. Stir the soup again and simmer for a final couple of minutes to ensure the sausage slices are fully reheated before tasting, adjusting the seasoning if required, and ladling into bowls for service.
Chicken sausages are served on a bad of turmeric mash and a well of mixed beans in spicy tomato sauce

Chicken sausages are served on a bad of turmeric mash and a well of mixed beans in spicy tomato sauce

Recipe #9: Chicken Sausages With Turmeric Mash and Mixed Beans in Spicy Tomato Sauce

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: 1 serving

Ingredients

  • 2 baking size floury/starchy potatoes
  • 1 teaspoon ground turmeric
  • Salt
  • 2 chicken sausages
  • Vegetable oil for frying
  • 1 (14-ounce) can mixed beans in tomato sauce
  • ½ teaspoon chilli powder
  • 1 ounce (¼ stick) butter

Instructions

  1. Peel the potatoes and chop to around one-and-a-half-inch chunks. Add them to a large pot and season with the turmeric and some salt. Pour in enough cold water to comfortably cover and bring the water to a simmer for about twenty minutes or until the potatoes are just softened.
  2. Start the sausages frying five minutes after the potatoes are settled on a simmer.
  3. Drain the potatoes and return to the empty pot. Leave them for a few minutes to steam off and dry out.
  4. Pour the beans into a small saucepan and season with the chilli powder. Stir well and heat over a medium heat for a few minutes, stirring frequently.
  5. Add the butter to the potatoes and mash well with a hand masher. Spoon into a deep serving plate, spread out and form a well in the middle for the beans.
  6. Spoon the beans into the well of the potatoes and serve the sausages on top.
Chicken sausages and spicy vegetables in tomato sauce in a giant Yorkshire pudding

Chicken sausages and spicy vegetables in tomato sauce in a giant Yorkshire pudding

Recipe #10: Chicken Sausages and Spicy Vegetables in a Giant Yorkshire Pudding

Prep time: 30 min

Cook time: 30 min

Ready in: 1 hour

Yields: 1 serving

Ingredients

  • 2 medium eggs
  • Plain (all-purpose) flour, equivalent by volume to eggs
  • Whole (full cream) milk, equivalent by volume to the eggs
  • Salt
  • Vegetable oil
  • 2 chicken sausages
  • 1 medium white onion
  • 2 garlic cloves
  • 1 small to medium courgette (zucchini)
  • ½ teaspoon smoked paprika
  • 1 (8-ounce) can chopped tomatoes in tomato juice
  • Generous pinch dried basil
  • Generous pinch dried oregano
  • Black pepper

Instructions

  1. The easiest way to measure out the required quantities of eggs, milk and flour is to use three identical small ramekins or similar. Simply break the eggs into one and fill the other two to the same level with milk and flour respectively.
  2. Add the eggs milk and flour to a large mixing bowl and season with a generous pinch of salt. Beat with a whisk until just smooth and briefly refrigerate.
  3. Pour about three or four tablespoons of vegetable oil into a seven-inch diameter casserole dish (just enough to comfortably cover the base) and place the uncovered dish into your cold oven. Put the oven on to preheat to 220C/450F/Gas Mark 8.
  4. When the oven and casserole dish are heated, take the dish out and carefully pour the cold batter into the oil, being careful of splashbacks. You will see it instantly start to cook. Put the dish straight back into the oven for thirty minutes. Do not open the oven door during cooking, or you may cause the pudding not to rise.
  5. Start the sausages frying when the pudding batter has been in the oven for about ten minutes.
  6. Peel the onion, cut in half down through the centre and moderately finely slice each half. Peel and very finely slice the garlic clove. Top and tail the courgette/zucchini and cut in half lengthways. Cut each half further in half lengthways then moderately finely chop into chunks.
  7. Heat two or three tablespoons of oil in a saucepan and add the onion, garlic and courgette/zucchini. Scatter over the smoked paprika and saute for a couple of minutes.
  8. Pour the tomatoes into the pan with the vegetables and season further with the dried herbs, salt and pepper. Stir well and bring to a simmer while the sausages and Yorkshire pudding complete cooking, stirring frequently.
  9. Take the Yorkshire pudding from the oven and lift carefully with a slotted spoon to a deep serving plate. Spoon in the spicy vegetables and top with the chicken sausages.

© 2019 Gordon Hamilton

Comments

Muhammad Abdullah on August 25, 2019:

Such an in-depth article. I will be sure to use these recipes.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 24, 2019:

They definitely are, Liz. I'm glad you think the recipes will inspire you and be useful. Enjoy - and thanks for visiting.

Liz Westwood from UK on August 23, 2019:

Turkey and chicken sausages are a healthier option. These recipe ideas give great inspiration to me.