This Jones Dairy Farm chicken sausage is already exceptionally clean with no seed oils or artificial additives. The DIY version replicates this simple ingredient list while using certified organic ingredients and allows for customization of spice levels and freshness.
Based on: Fully Cooked Chicken Sausage
· Makes approximately 24 sausages (equivalent to 8 commercial packages)
· Serving: 3 links (59g)
Why This Recipe is Seed Oil Free
Commercial Fully Cooked Chicken Sausage from Jones Dairy Farm often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Fully Cooked Chicken Sausage may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic ground chicken (93/7 lean)
1134g (2.5 lbs) · Bell & Evans Organic Ground Chicken or Mary's Organic Free Range Ground Chicken
Primary protein base providing lean chicken meat with minimal added fat
Filtered water
60ml (1/4 cup) · Filtered tap water or spring water
Adds moisture to prevent dryness during cooking and helps bind the mixture
Sea salt
12g (2 teaspoons) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor, helps bind proteins, and acts as natural preservative
Organic sage
3g (1 teaspoon) · Simply Organic Ground Sage
Classic poultry seasoning that provides the signature breakfast sausage flavor
Organic thyme
2g (3/4 teaspoon) · Simply Organic Thyme Leaf
Complements sage with earthy, aromatic notes characteristic of poultry seasonings
Organic garlic powder
2g (3/4 teaspoon) · Simply Organic Garlic Powder
Adds savory depth and umami flavor without overpowering the chicken
Organic black pepper
1g (1/2 teaspoon) · Simply Organic Black Pepper
Provides gentle heat and enhances other spice flavors
Adds bright citrus notes and natural freshness to cut richness
Organic dried parsley
2g (1 teaspoon) · Simply Organic Parsley Flakes
Provides fresh herbal flavor and natural green color specks
Instructions
Step 1. Prepare your workspace by chilling a large mixing bowl and paddle attachment in the refrigerator for 30 minutes. Cold equipment prevents the chicken fat from melting during mixing, which keeps the texture firm and prevents a mushy final product.
Step 2. In a small bowl, combine all dry seasonings: 12g sea salt, 3g sage, 2g thyme, 2g garlic powder, 1g black pepper, 2g lemon peel powder, and 2g dried parsley. Whisk together thoroughly for 1-2 minutes to ensure even distribution - this prevents pockets of concentrated seasoning in your sausages.
Step 3. Place 1134g cold ground chicken in your chilled mixing bowl. Sprinkle the seasoning blend evenly over the surface. Add 60ml cold water around the edges of the bowl. Using your hands or a stand mixer with paddle attachment, mix on low speed for 2-3 minutes until just combined. Overmixing creates a dense, rubbery texture, so stop as soon as ingredients are evenly distributed.
Step 4. Perform a taste test by cooking a small patty: heat a dry skillet over medium heat, form 1 tablespoon of mixture into a small patty, and cook 2-3 minutes per side until fully cooked (165°F internal temperature). Adjust seasoning if needed - you can add up to 1g more salt or 0.5g more sage if desired.
Step 5. Form the sausages using one of these methods: For links, stuff into natural hog casings using a sausage stuffer, twisting every 4-5 inches to create 59g portions. For patties, use a kitchen scale to portion 59g amounts and gently form into oval shapes about 3 inches long and 1 inch thick. For bulk sausage, simply store the mixture as-is.
Step 6. Cook immediately or freeze for later use. To cook fresh sausages: heat a cast iron or stainless steel skillet over medium heat (no oil needed due to chicken fat content), add sausages and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F. For frozen sausages, thaw overnight in refrigerator before cooking, or cook from frozen adding 2-3 extra minutes per side.
Storage
Store fresh sausages in refrigerator for up to 3 days, or freeze in airtight containers for up to 6 months. For best texture, wrap individual portions in parchment paper before freezing. Thaw overnight in refrigerator before cooking. Once cooked, consume within 4 days.
Cost Comparison
Cost per serving (homemade)$1.06
Cost per serving (store-bought)$0.69
Savings-54%
The DIY version costs more per serving due to premium organic ingredients and smaller scale production. However, you gain complete control over sourcing, freshness, and can avoid any processing facilities. The upfront spice investment pays off after 3-4 batches.