AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Chicken Sausage Recipe with Scarborough Fair Rub

sausage on grill grate

Store-bought chicken sausage has nothing on this flavorful homemade version featuring our signature Simon & Garfunkel rub. Yes, it includes parsley, sage, rosemary, and thyme. 

Homemade Chicken Sausage Recipe


Bratwurst on the grill
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.53 from 23 votes
This recipe makes a fine link, but it can also be crumbled and mixed in with a creamy pasta sauce, used as the topping for a white pizza, or made into meatballs for chicken soup. It may just cure all that ails you.

Course:
Appetizer
,
Breakfast
,
Brunch
,
Dinner
,
Lunch
,
Main Course
,
Side Dish
Cuisine:
American

Makes:

Servings: 15

Takes:

Prep Time: 1 hour 30 minutes
Chilling Time: 20 minutes

Equipment

  • If you want to make links, you need a sausage grinder and stuffer

Ingredients

  • 4 pounds boneless chicken meat
  • 1 pound bacon
  • 1 cup sun dried tomatoes
  • 1 cup packed basil leaves
  • 8 cloves garlic
  • 2 tablespoons Simon & Garfunkel Rub
  • 2 lemons
  • 2 teaspoons medium grind black pepper
  • 1 ½ teaspoons Morton Coarse Kosher Salt
Notes:
About the chicken. We recommend a blend of about 50/50 white and dark meat.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional. About 6' (1.8 m) of hog casings for making links.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Bone up. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
  • Prep the meat. Slice the chicken into cubes removing gristle and sinew. Chop the bacon into 1/2" (12.7 mm) lengths. Mix them together and place them on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave everything there for about 20 minutes until the meat is firm but do not let it freeze. This makes grinding easier.
  • Make the sausage. Grind the firmed up meat with a 1/4" (6.4 mm) die. Finely chop the sundried tomatoes, basil, and garlic, and grate the zest from the lemons. Mix those with the ground meat, pepper, and salt.
  • Test it. Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste.
  • Shape it. Form the sausage into patties, meatballs, skinless tubes, or encase it in hog casings, or if you want smaller links, lamb casings as described in The Science Of Sausage Making.
  • Cook. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.

Nutrition

Serving: 5ounces | Calories: 286kcal | Carbohydrates: 5g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 592mg | Potassium: 773mg | Fiber: 1g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

Related articles

Published On: 11/16/2020 Last Modified: 12/21/2021

  • Chef Ryan -

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker