Post by Derek on Feb 8th, 2026 at 5:38pm
Was in Woolies today and walking past the deli noticed they had some very fatty looking chicken thigh cutlets, skin on and bone in.
Went, ooooooh chicken sausages.
I grabbed 6 big ones and when I got home and took the bone out was left with 1100gms of meat fat and skin.
Decided on a recipe of my making and thought why not a roast chicken flavour so added flavours that we would normally use on a roast chicken with stuffing.
Through research I have determined that an all round base poultry sausage recipe consists of:
1000grms of chicken meat including the skin and fat
30 gms skim milk powder
15 gms salt
150 gms icy water (yes weigh it)
So to that I added:
2 grms ground black pepper
2 gms sage leaf
.5 gm nutmeg
1 gm oregano
1 gm thyme
I didn’t think of it at the time but 2 gms of rosemary would have been good to add as well.
The end result on the taste test was a very nice light flavoured sausage.
IMG_5564.jpeg (165 KB | 14
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IMG_5569.jpeg (135 KB | 13
)
Went, ooooooh chicken sausages.
I grabbed 6 big ones and when I got home and took the bone out was left with 1100gms of meat fat and skin.
Decided on a recipe of my making and thought why not a roast chicken flavour so added flavours that we would normally use on a roast chicken with stuffing.
Through research I have determined that an all round base poultry sausage recipe consists of:
1000grms of chicken meat including the skin and fat
30 gms skim milk powder
15 gms salt
150 gms icy water (yes weigh it)
So to that I added:
2 grms ground black pepper
2 gms sage leaf
.5 gm nutmeg
1 gm oregano
1 gm thyme
I didn’t think of it at the time but 2 gms of rosemary would have been good to add as well.
The end result on the taste test was a very nice light flavoured sausage.
IMG_5564.jpeg (165 KB | 14
)
IMG_5569.jpeg (135 KB | 13
)