Moist Homemade Chicken Breast Sausage
Recipe for Healthy and Delicious Chicken Breast Sausage Made at Home!
These are homemade sausages made with protein-rich chicken breast, easy for anyone to make. They are great for kids’ snacks or special dishes, and are much healthier and safer than store-bought sausages. It’s simpler than you think, so try making them now!
Chicken Breast Sausage Ingredients
- 1 pack fresh chicken breast (approx. 300-400g)
- 1/2 onion (small size)
- 1 Tbsp minced garlic
- 3 Korean green chili peppers (adjust spiciness)
- 1 Tbsp potato starch or cornstarch
- 1/3 Tbsp salt (approx. 5g)
- Pinch of black pepper (grinding fresh is recommended)
- 3 Tbsp paprika powder (for color and flavor!)
- 1.5 Tbsp olive oil
Cooking Instructions
Step 1
First, rinse the chicken breast thoroughly, pat it dry, and finely mince it. Using a blender or food processor will make this much easier and result in a smoother texture. Finely mince half an onion and 3 Korean green chili peppers as well. (To adjust spiciness, remove the seeds from the chili peppers before mincing).
Step 2
In a large bowl, combine the minced chicken breast, minced onion, 1 Tbsp minced garlic, 1/3 Tbsp salt, a pinch of pepper, 3 Tbsp paprika powder for color and flavor, 1 Tbsp starch for a tender texture, and 1.5 Tbsp olive oil. Mix and knead everything thoroughly until the ingredients become sticky and well combined (about 5 minutes).
Step 3
Divide the prepared chicken breast sausage mixture into two portions. One portion will be for the basic flavor, and the other will be for a spicy version.
Step 4
To one of the divided portions, add the minced Korean green chili peppers and mix them in. If you dislike spicy food or are making these for children, you can omit the chili peppers or adjust the quantity. This completes the two flavor variations for your sausage mixture.
Step 5
Now, prepare parchment paper (baking paper) and shape the mixture into your desired size and form, making it into a long sausage shape.
Step 6
Place the mixture onto the parchment paper and roll it up tightly, similar to making kimbap, starting from the bottom and rolling towards the top. It’s important to roll it firmly to prevent air pockets.
Step 7
Twist or tie both ends of the rolled parchment paper securely to prevent the mixture from coming out. Make both the basic and spicy sausages using the same method. This process will yield approximately 14 to 15 sausages.
Step 8
Fill a steamer with water and bring it to a boil over high heat. Once boiling, place the prepared sausages inside, cover with a lid, and steam for about 15 minutes. Ensure the chicken breast is fully cooked through.
