These homemade chicken sausages are unbelievably silky and juicy, thanks to a quick blend of chicken fillet, egg whites and cream. Much like our Turkey and Vegetable Meatballs, they pack a serious protein punch while staying light — and you can fry them on the stovetop or bake them in the oven.
Ingredients
- 850 g (1.9 lb) chicken fillet
- 2 egg whites
- 200 ml (3/4 cup) heavy cream
- 50 g (1/4 cup) onion
- 2-3 garlic cloves
- 1 tsp salt
- 1 tbsp starch
- 1 tbsp smoked paprika
- 1 tbsp mixed spices (black pepper, nutmeg, turmeric)
- Basil leaves, optional
Instructions
- Blend all the ingredients until completely smooth.
- Pipe the mixture onto a hot skillet and fry on all sides until golden; OR pipe onto parchment and bake at 200°C (400°F) for 10-15 minutes.
Tips
- Blend the mixture until completely smooth — any lumps will make the sausages fall apart in the pan.
- If you love ground-meat dinners, our Healthy Meatballs in Tomato Sour-Cream Sauce are a must-try next.
- For more high-protein inspiration, see our Baked Peppers Stuffed with Turkey and Vegetables.
- Cooked sausages keep for 3 days in the fridge — Allrecipes has great ideas for turning leftovers into quick weeknight dinners.
Nutrition: per 100 g: 112.9 kcal, protein 20.5 g, fat 2.5 g, carbs 2.2 g.