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Homemade Apple & Herb Smoked Chicken Sausage

These artisanal smoked chicken sausages combine lean ground chicken with sweet apple, aromatic herbs, and a perfect blend of spices. The addition of cold grated apple helps keep the sausages moist while adding a subtle sweetness that complements the smoky flavor. Fresh sage and garlic provide an earthy depth, while the slow smoking process infuses the meat with a delicate woodsy aroma. Perfect for grilling, pan-frying, or adding to your favorite recipes, these sausages offer a healthier alternative to traditional pork sausages without sacrificing flavor.
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Prep Time 45 minutes
Cook Time 3 hours
Additional Time (Chilling & Resting) 1 hour 15 minutes
Total Time 5 hours
Course Charcuterie, Main Course
Cuisine American, German
Servings 12 sausages
Calories 280 kcal

Equipment

  • Meat grinder with medium (6mm) and fine (4mm) grinding plates
  • Sausage stuffer attachment or dedicated sausage stuffer
  • Smoker (electric, pellet, or traditional)
  • Digital meat thermometer
  • Large mixing bowl
  • Small mixing bowl
  • Kitchen scale
  • Sharp knife and cutting board

Ingredients
  

Meat & Proteins

  • 4 pounds Boneless, skinless chicken thighs cut into 1-inch cubes [1.8 kg]
  • 1 pound Chicken skin and fat cut into small pieces [450 g]

Produce

  • 2 medium Granny Smith apples peeled and grated [340 g]
  • 6 cloves Garlic minced [30 g]
  • 1/4 cup Fresh sage leaves finely chopped [15 g]
  • 2 tablespoons Fresh thyme leaves [30 g]

Spices & Seasonings

  • 2 tablespoons Kosher salt [30 g]
  • 2 teaspoons Ground black pepper [10 g]
  • 1 tablespoon Ground coriander [15 g]
  • 1 teaspoon Ground nutmeg [5 g]
  • 1 teaspoon Dried marjoram [5 g]
  • 1/2 teaspoon Ground ginger [2.5 g]

Other

  • 1/2 cup Ice-cold water [120 ml]
  • 1 package Natural hog casings (32-35mm) soaked in cold water
  • 2 cups Apple or cherry wood chips for smoking

Instructions
 

Preparation

  • 1. Soak the casings in cold water for at least 1 hour before using.
  • 2. Keep all meat and equipment very cold. Place grinder parts in freezer for 30 minutes before use.
  • 3. Mix all spices together in a small bowl.
  • 4. Grate apple just before mixing to prevent browning.

Grinding & Mixing

  • 1. First grind: Pass chicken and fat through grinder using medium plate (6mm).
  • 2. Mix ground meat with spices, herbs, garlic, and grated apple in a large bowl.
  • 3. Second grind: Pass mixture through grinder using fine plate (4mm).
  • 4. Mix thoroughly until mixture becomes sticky and holds together.
  • 5. Add ice-cold water gradually while mixing until well incorporated.

Stuffing

  • 1. Prepare stuffer and thread soaked casing onto the tube.
  • 2. Fill sausage stuffer with meat mixture.
  • 3. Stuff casings firmly but not too tight, avoiding air pockets.
  • 4. Twist into 6-inch (15cm) links.
  • 5. Refrigerate links for 1 hour to firm up.

Smoking

  • 1. Preheat smoker to 165°F (74°C).
  • 2. Add wood chips according to smoker instructions.
  • 3. Smoke for 2-3 hours until internal temperature reaches 165°F (74°C).
  • 4. Remove and let rest 15 minutes before serving.

Notes

Storage & Make-Ahead:
- Fresh sausages keep 3-4 days refrigerated
- Can be frozen for up to 3 months
- Vacuum seal for best results when freezing
Tips & Tricks:
- Keep everything cold throughout the process to prevent fat smearing
- Don't overstuff casings; allow room for meat expansion
- Smoke at low temperature to prevent fat rendering
Variations:
- Substitute pear for apple
- Add 1 tablespoon maple syrup for maple-apple variation
- Use different wood chips for varying smoke flavors
- Add 1 teaspoon crushed red pepper flakes for spicy version
Keyword Apple Chicken Sausage, Artisanal Sausage, Fresh Sausage, Healthy Sausage, Homemade Sausage, Smoked Chicken