These quick homemade chicken sausages are juicy, high in protein and ready in minutes, with no casings and almost no oil needed. Blended chicken, cabbage, carrot and herbs pipe straight into the pan, so dinner feels homemade without the fuss. They are a lighter cousin of our Crispy Baked Chicken Balls with a Molten Cheese Center, but even faster for a busy night.
Ingredients
- 350-400 g (12-14 oz) chicken breast
- 100-150 g (1 cup) cabbage
- 1 small carrot
- 1/2 onion
- 1 tbsp sour cream or Greek yogurt
- 1 tsp tomato paste
- Fresh herbs (optional)
- Salt, black pepper, paprika, and garlic to taste
Instructions
- Blend everything in batches with pauses. Transfer the mince to a piping bag, snip the corner, and pipe sausage shapes into a lightly oiled non-stick skillet.
- Cook in almost no oil, 2-3 minutes per side.
- Serve with your favorite sauces.
Tips
- Blend in short bursts with pauses so the mixture stays coarse and juicy rather than turning into a smooth paste.
- Keep the sausages a similar size so they cook evenly in just a few minutes per side.
- For more chicken inspiration, try our Chicken in Creamy Sour Cream and Egg Sauce, and browse Serious Eats for more ideas on shaping and seasoning homemade sausages.
Nutrition: per 100 g: 114 kcal, protein 18 g, fat 4 g, carbs 1 g