Homemade chicken breast and giblet sausage is a phenomenal alternative to store-bought deli meats, allowing you to completely control the quality of your ingredients. In this recipe, we pair tender white meat with firm, flavorful chicken gizzards to create a stunning mosaic texture when sliced. The secret to its incredible juiciness lies in a robust homemade broth and gentle poaching just below boiling point. The aroma of fresh garlic and warm spices, combined with a perfectly snappy bite, elevates this simple appetizer into an elegant addition to any charcuterie board, filling your kitchen with the comforting scent of artisan craftsmanship.
The finished homemade chicken and giblet sausage turns out incredibly tender, aromatic, and all-natural.
Ingredients
- 800 g (1.75 lbs) chicken breasts
- 650 g (1.4 lbs) chicken gizzards
- 1 tablespoon unflavored gelatin powder
- Salt and freshly ground black pepper to taste
- Your favorite poultry seasoning blend
- Soup greens (roots) and spices for the broth
How to Make Chicken Breast and Giblet Sausage
Remove the skin from the chicken breast and carve the fillets from the bone. Rinse the chicken gizzards thoroughly, trimming away any excess fat and yellow membranes. Place the breast carcass, skin, and gizzards into a pot. Add an onion, parsley root, a bunch of fresh parsley and dill, a few bay leaves, black peppercorns, and two garlic cloves. Pour in 1.5 liters (about 6 cups) of cold water and season with salt to taste. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
Boil the chicken gizzards and skin-on carcass with aromatics to yield a rich broth and tender meat.
Drain the contents of the pot through a colander, then strain the rich broth through a fine-mesh sieve into a bottle or jar. You can store this broth in the refrigerator for a few days—it makes a fantastic base for soups or sauces.
Strain the finished broth—it is essential for the sausage itself and makes a great base for other dishes.
Pick the boiled chicken gizzards from the colander and finely dice them. Transfer the chopped gizzards to a deep mixing bowl.
Finely dice the tenderized, boiled gizzards to create a beautiful, chunky texture inside the sausage.
Pick any remaining meat off the chicken carcass, chop it finely, and add it to the bowl with the gizzards.
Pick the cooked meat from the carcass, chop it finely, and mix it into the diced gizzards.
Grind the boiled chicken skin and raw breast fillets through a meat grinder fitted with a fine plate. Fold this minced mixture into the bowl with the rest of the ingredients.
Pass the raw breast fillets and cooked skin through a meat grinder for a juicy, uniform bind.
Season generously with salt and freshly ground black pepper to taste. Mix in your favorite poultry spices—this recipe uses a zesty paste of crushed chili peppers and garlic.
Season generously with salt, pepper, and a spicy chili-garlic paste for a zesty flavor profile.
Pour 150 ml (about 5 oz) of the reserved chicken broth into a small bowl and let it cool. Dissolve the powdered gelatin thoroughly into the cooled broth.
Dissolve the gelatin powder into the cooled broth—this ensures the sausage sets perfectly and holds its shape.
Pour the gelatin-infused broth into the bowl with your chicken mixture.
Pour the gelatin-infused broth directly into the meat mixture to lock in all that wonderful juiciness.
Knead the mixture thoroughly until well combined. If the farce feels too thick and sticky, splash in a little more broth until you reach the right consistency.
Thoroughly knead the mixture until it becomes sticky and cohesive, adding a splash more broth if necessary.
Divide the meat mixture in half. Lay out a sheet of plastic wrap on your work surface and spoon half of the mixture onto it. Roll the plastic wrap tightly like a candy wrapper, enveloping the sausage in several snug layers.
Spoon the meat mixture onto a sheet of plastic wrap and roll it tightly to form a neat, compact log.
Tie the ends of the sausage securely with kitchen twine or heavy string. Repeat this process to form the second sausage.
Tie the ends of the plastic wrap securely so that no water seeps in during the poaching process.
Fill a wide pot with hot water and gently submerge the sausages. Heat the water to 85-90°C (185-195°F). Poach the sausages at this precise temperature for one hour, ensuring the water never reaches a rolling boil. If it starts to boil, pour in a splash of cold water or turn off the heat for a couple of minutes.
Gently poach the sausages in hot water maintained at about 90°C (195°F) for exactly one hour.
After an hour, carefully lift the sausages from the pot and immediately transfer them into an ice-water bath. This rapid chilling stops the cooking process and helps the sausage retain all its savory juices.
Immediately transfer the poached sausages into an ice-water bath to stop the cooking and preserve their juiciness.
Once completely cooled, place the sausages in the refrigerator to set for a few hours—or ideally, leave them overnight for the best texture.
Once fully set in the refrigerator, the homemade sausage easily slices into neat, appealing rounds.
This finished chicken breast and giblet sausage is absolutely perfect for morning toast topped with a crisp slice of fresh cucumber. If you feel like experimenting, try folding some sautéed mushrooms or shelled pistachios into the meat mixture for an extra festive touch. Serve your slices with sharp mustard or fiery horseradish—these classic condiments beautifully highlight the delicate poultry flavor and add an irresistible kick.
Since this product is completely free of preservatives, tightly wrap the sausage in parchment paper or leave it in its plastic casing, and store it in the refrigerator for no more than 3 to 4 days. A pro chef's secret: don't rush to slice the logs immediately after the ice bath. Let them "mature" in the fridge for at least one night. This crucial resting period allows the gelatin to fully stabilize, guaranteeing perfectly clean, appetizing slices every single time.
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