Kale chicken sausage is a delicious way to combine lean protein with nutrient-packed greens in one flavorful dish. This recipe brings together the mild taste of chicken with the earthy, slightly bitter notes of kale, creating a balanced and satisfying meal. It’s perfect for those looking to enjoy a healthy twist on classic sausage without sacrificing taste.
We love how versatile this dish is—whether served for breakfast, tossed into pasta, or paired with roasted veggies, it fits seamlessly into any meal plan. Plus, making your own kale chicken sausage at home means you control the ingredients, ensuring a fresh and wholesome option free from preservatives. Let’s dive into this easy recipe that’s sure to become a staple in our kitchens.
Ingredients
To create our flavorful Kale Chicken Sausage, we carefully select ingredients that balance lean protein with vibrant greens. Below are the essential components to bring this nutritious dish to life.
For the Sausage Mixture
- 1 lb ground chicken (preferably lean breast meat for a tender texture)
- 1 cup finely chopped fresh kale (remove tough stems to ensure tenderness)
- 2 cloves garlic, minced (for that aromatic punch)
- 1 small onion, finely diced (adds natural sweetness and depth)
- 1/4 cup plain breadcrumbs (helps bind the sausage without heaviness)
- 1 large egg (acts as a binder for perfect consistency)
For Seasoning and Spices
Our carefully curated blend of spices elevates the mild chicken and earthy kale into a flavor-packed sausage. Use the following to get maximum taste:
| Ingredient | Quantity | Purpose |
|---|---|---|
| 1 tsp smoked paprika | Adds a subtle smoky warmth | |
| 1/2 tsp ground black pepper | Provides gentle heat and depth | |
| 1 tsp dried thyme | Offers an herbal, earthy note | |
| 1/2 tsp crushed red pepper flakes | Adds a mild kick of heat (optional) | |
| 1 tsp kosher salt | Enhances all flavors |
Equipment Needed
To craft our Kale Chicken Sausage recipe with precision and ease, we must have the right tools ready. Using the appropriate equipment ensures consistent texture, flavor infusion, and cooking results every time.
Here are the essential items required:
- Mixing Bowl – Choose a medium to large bowl to combine ground chicken, fresh kale, and spices thoroughly.
- Sharp Knife & Cutting Board – For finely chopping fresh kale, garlic, and onions to maximize flavor distribution.
- Measuring Spoons and Cups – Accuracy with spices and binding ingredients like breadcrumbs and egg is key for perfect seasoning.
- Mixing Spoon or Hands – Use a sturdy spoon or clean hands for mixing ingredients evenly without overworking the meat.
- Skillet or Nonstick Pan – A heavy-bottom skillet allows even browning of the sausage patties, locking in juices and flavors.
- Spatula or Tongs – For flipping sausages gently while cooking to prevent breaking apart.
- Plate with Paper Towels – To rest cooked sausages and absorb excess oil for better texture and presentation.
| Equipment | Purpose | Tips for Use |
|---|---|---|
| Mixing Bowl | Combine and season ingredients | Use a bowl large enough to toss well |
| Sharp Knife & Cutting Board | Chop kale and aromatics finely | Keep knife sharp for uniform pieces |
| Measuring Spoons & Cups | Accurate measurement of spices and binders | Level off spoons for consistency |
| Mixing Spoon or Hands | Thorough and gentle mixing | Avoid overmixing to keep texture |
| Skillet or Nonstick Pan | Cook patties evenly with caramelized crust | Preheat pan to medium-high heat |
| Spatula or Tongs | Flip sausages without breaking | Use gentle pressure when turning |
| Plate with Paper Towels | Drain excess oil from cooked sausages | Place sausages on paper towels immediately |
“Using the right equipment is the foundation for turning simple ingredients into a delicious homemade Kale Chicken Sausage that’s juicy and packed with flavor.”
Having all these items at hand helps us focus on crafting a wholesome dish and enjoying the cooking process from start to finish.
Prep Work
Before we start mixing our kale chicken sausage, proper prep work ensures even flavors and a perfect texture. Let’s get our kale, chicken, and spices ready with precision.
Preparing the Kale
- Wash the kale thoroughly under cold running water to remove any grit or dirt.
- Remove the thick stems from the kale leaves; these can be tough and fibrous.
- Finely chop the kale into small pieces, roughly 1/4-inch size. This helps the kale blend smoothly into the sausage.
- Pat the chopped kale dry with paper towels or spin it in a salad spinner to remove excess moisture. This prevents sogginess in our sausage.
Preparing the Chicken
- Use 1 lb of ground chicken—preferably lean for a healthier sausage.
- If you buy whole chicken breasts or thighs, trim off any excess fat and connective tissue, then grind or finely chop the meat.
- Keep the chicken cold until ready to mix; this maintains freshness and safe handling.
- Bring the chicken to room temperature for just 10 minutes before mixing for better spice absorption.
Preparing the Spices and Herbs
- Measure and prepare the spice blend for consistent flavor:
| Spice/Herb | Measurement | Role |
|---|---|---|
| Smoked paprika | 1 tsp | Adds a smoky depth |
| Black pepper | 1/2 tsp | Provides mild heat |
| Dried thyme | 1/2 tsp | Adds earthy herbal notes |
| Crushed red pepper | 1/4 tsp (optional) | Gives a subtle kick |
| Kosher salt | 1 tsp | Enhances overall flavor |
- Mince fresh garlic finely—about 2 cloves—and a small onion (1/4 cup finely chopped) for aromatics.
- Keep all spices and herbs in a small bowl ready to incorporate into the chicken and kale mixture evenly.
By carefully preparing these components, we set the foundation for a flavorful kale chicken sausage that balances lean protein with vibrant greens and spice.
Making the Sausage Mixture
To create the perfect Kale Chicken Sausage mixture, we need to combine our prepared ingredients carefully to ensure an even and flavorful result. Follow these steps precisely:
- Combine the Ground Chicken and Chopped Kale
Place the 1 lb of ground chicken into a large mixing bowl. Add the finely chopped and thoroughly dried 1 cup of fresh kale. Mixing these first allows the kale to distribute evenly throughout the protein, infusing every bite with its vibrant flavor and nutrients.
- Add the Binding Ingredients
Crack in the egg and sprinkle the measured breadcrumbs over the mixture. The egg acts as a binder to hold the sausage together, while the breadcrumbs absorb moisture, ensuring the sausage achieves a perfect, firm texture without being dense.
- Incorporate the Spice Blend
Evenly sprinkle the pre-mixed seasoning blend over the meat and greens. This includes:
- Smoked paprika
- Black pepper
- Dried thyme
- Crushed red pepper flakes
- Kosher salt
These spices complement the mildness of the chicken and enhance the earthy kale flavors.
- Mix Thoroughly But Gently
Using clean hands or a mixing spoon, fold the ingredients together. We want a uniform distribution of kale and spices within the chicken without overworking the meat to keep the sausage tender. Mix just until everything is combined.
Sausage Mixture Ingredient Proportions
| Ingredient | Quantity | Purpose |
|---|---|---|
| Ground chicken | 1 pound | Lean protein base |
| Fresh kale | 1 cup, finely chopped | Nutrient-rich greens |
| Egg | 1 large | Binder |
| Breadcrumbs | ½ cup | Moisture absorber, binder |
| Smoked paprika | 1 teaspoon | Smoky flavor enhancer |
| Black pepper | ½ teaspoon | Mild heat |
| Dried thyme | ½ teaspoon | Herbal aroma |
| Crushed red pepper flakes | ¼ teaspoon | Subtle heat |
| Kosher salt | 1 teaspoon | Balanced seasoning |
By carefully balancing these ingredients and ensuring each is well integrated, we lay the groundwork for a sausage with robust flavor and satisfying texture. Let’s move on to shaping and cooking these savory patties.
Forming the Sausages
Once our kale chicken sausage mixture is perfectly blended, the next crucial step is shaping it. This stage sets the foundation for cooking and presentation, ensuring each sausage holds together firmly while retaining a tender bite.
Shaping by Hand
To shape our sausages by hand, begin by lightly dampening your palms—this prevents sticking. Take about 3 ounces of the mixture, roughly the size of a large golf ball. Roll it gently into an even cylinder, about 4 to 5 inches long and 1 to 1.5 inches thick.
Tips for perfect shaping:
- Apply gentle pressure while rolling to compact the meat, but avoid overpacking, which can make the sausage dense.
- Keep your hands cool and work quickly to maintain the mixture’s chilled temperature; this helps the sausages keep their shape during cooking.
- Place formed sausages on a parchment-lined tray and cover with plastic wrap. Refrigerate for at least 30 minutes to firm up before cooking.
| Step | Action | Measurement/Size |
|---|---|---|
| Portion mixture | Use about | 3 ounces (golf ball size) |
| Shape | Roll into cylinder | 4–5 inches long, 1–1.5 inches thick |
| Chill | Refrigerate | Minimum 30 minutes |
Using Sausage Casings (Optional)
If we prefer a traditional sausage appearance and texture, we can use natural or synthetic sausage casings. Before stuffing, rinse casings under cool water to remove excess salt, then soak in warm water to soften.
Steps for casing method:
- Attach soaked casings to the sausage stuffer or funnel.
- Gently fill casings with the kale chicken mixture, being careful not to overstuff.
- Twist sausages into 4-inch links as you go, ensuring even thickness.
- Prick small air bubbles with a pin to prevent bursting during cooking.
Casing helps impart a satisfying snap when cooked and adds a classic look to our kale chicken sausages.
Note: Using casings requires additional equipment like a sausage stuffer, but it elevates the presentation and textural experience.
By mastering these techniques, we ensure every kale chicken sausage is perfectly shaped, ready to be cooked to juicy, flavorful perfection.
Cooking Instructions
To achieve perfectly cooked kale chicken sausage, we offer three versatile cooking methods. Choose the method that suits your kitchen setup or meal preference to enjoy juicy flavorful sausages every time.
Pan-Frying Method
- Preheat the skillet: Heat a nonstick or cast-iron skillet over medium heat for 3–4 minutes.
- Add oil: Pour 1–2 tablespoons of olive oil or avocado oil to coat the pan evenly.
- Place sausages carefully: Arrange the shaped sausages in the pan, giving them space to cook evenly without crowding.
- Cook on first side: Let sausages cook undisturbed for about 6–7 minutes until the underside turns golden brown.
- Flip and continue cooking: Turn sausages gently using tongs or a spatula. Cook for another 6–7 minutes, turning occasionally to brown all sides.
- Check internal temperature: Use a digital meat thermometer to ensure sausages reach an internal temperature of 165°F (74°C) for safe consumption.
- Rest before serving: Transfer sausages to a plate lined with paper towels. Let rest for 3 minutes to allow juices to redistribute.
Baking Method
- Preheat oven: Set oven temperature to 375°F (190°C) and position rack in the center.
- Prepare baking sheet: Line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Arrange sausages: Space sausages evenly on the pan, allowing hot air circulation for uniform cooking.
- Bake uncovered: Cook sausages for about 20–25 minutes, turning halfway through to ensure even browning.
- Verify doneness: Confirm sausages have reached 165°F (74°C) using a meat thermometer.
- Optional broiling: For a crispier exterior, broil sausages on high for 1-2 minutes after baking, watching carefully to avoid burning.
- Rest before serving: Let sausages rest for 3 minutes out of the oven.
Grilling Method
- Preheat grill: Heat grill to medium heat, approximately 350°F (175°C).
- Oil grill grates: Brush grill grates with oil to prevent sticking.
- Place sausages on grill: Arrange sausages perpendicular to the grill bars for attractive marks.
- Cook covered: Grill with the lid closed for 5-6 minutes per side, turning carefully to brown all sides evenly.
- Check temperature: Ensure internal temperature reaches 165°F (74°C) before removing from grill.
- Allow to rest: Transfer to a plate and let stand for 3 minutes to retain juices.
| Cooking Method | Temperature | Time | Key Tip |
|---|---|---|---|
| Pan-Frying | Medium heat | 12-14 minutes | Use oil and turn frequently |
| Baking | 375°F (190°C) | 20-25 minutes | Turn sausages halfway |
| Grilling | Medium heat (~350°F/175°C) | 10-12 minutes | Grill with lid closed |
Always verify internal temperature with a reliable thermometer to ensure safety and optimal texture.
Serving Suggestions
Our Kale Chicken Sausage pairs beautifully with a variety of dishes, enhancing breakfast, lunch, or dinner with its hearty texture and wholesome flavors. Here are some of our favorite serving ideas to make the most of this versatile recipe:
Breakfast Bowls
Serve the sausages sliced over a bed of fluffy scrambled eggs or creamy polenta. Add sautéed mushrooms, cherry tomatoes, and a sprinkle of freshly chopped parsley for a nutrient-packed morning boost. A drizzle of hot sauce or grainy mustard cuts through the richness, creating a balanced and flavorful dish.
Pasta and Grain Bowls
Toss sliced kale chicken sausage into your favorite pasta or quinoa bowl. It works wonderfully with garlic olive oil, roasted red peppers, and a handful of Parmesan cheese. For a lighter option, pair the sausage with brown rice and steamed veggies, adding a splash of lemon juice and fresh herbs for brightness.
Roasted Vegetables and Sides
Our sausages shine alongside roasted seasonal vegetables like sweet potatoes, Brussels sprouts, or butternut squash. The earthy notes of kale meld well with caramelized veggies. Enhance the dish with a simple arugula salad dressed in balsamic vinaigrette to add a peppery freshness.
Sandwiches and Wraps
Wrap your cooked kale chicken sausage in a toasted whole wheat bun or pita. Layer with sautéed onions, bell peppers, and a smear of hummus or spicy aioli. This option makes for a hearty on-the-go meal that combines protein, fiber, and flavor in every bite.
Flavorful Sauces and Condiments
Complement the sausage with complementary sauces that highlight its subtle spice profile:
| Sauce Type | Description | Serving Tips |
|---|---|---|
| Garlic Aioli | Creamy with roasted garlic, lemon note | Spread on sandwiches or dip |
| Spicy Mustard | Tangy with heat from Dijon and chili flakes | Side dip or drizzle over pasta |
| Pesto Sauce | Fresh basil, pine nuts, garlic | Toss with sausage and grains |
| Chimichurri | Herbaceous with parsley, oregano, and garlic | Drizzle over grilled sausages |
Warm or Cold Serving
Whether served hot fresh off the grill or chilled and sliced in a salad, our Kale Chicken Sausage maintains its meaty texture and flavor. For chilled options, try combining diced sausage with black beans, corn, avocado, and lime juice for a vibrant southwest salad.
“The beauty of our kale chicken sausage recipe lies in its versatility. It elevates simple meals while offering nourishing benefits without sacrificing taste.”
Using these ideas, we can enjoy this healthy homemade sausage in endless ways that satisfy both palate and nutrition.
Storage and Make-Ahead Tips
To keep our Kale Chicken Sausage fresh and flavorful, proper storage and make-ahead preparation are essential. Here’s how we ensure every bite tastes just as good as when it’s freshly made.
Refrigeration
- Cooked Sausages: Place them in an airtight container or wrap tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 4 days.
- Raw Sausage Mixture: Store the prepared sausage mixture in a sealed container. Use within 24 hours to maintain freshness and food safety.
Freezing
We can extend the shelf life of our sausages by freezing either the raw mixture or fully cooked links.
| Item | Preparation | Freezer Life | Thawing Method |
|---|---|---|---|
| Raw Sausage Mixture | Portion into sausage shapes or logs, wrap tightly with plastic wrap and foil | Up to 3 months | Thaw overnight in refrigerator |
| Cooked Sausages | Cool completely, then package in a freezer-safe container | Up to 3 months | Thaw overnight in refrigerator |
Make-Ahead Tips
- Shape Ahead: Form sausages in advance, place on a parchment-lined tray, and freeze for 1 hour to firm up. Then transfer to a freezer-safe bag. This prevents them from sticking together and allows quick cooking when needed.
- Batch Cooking: Cook a large batch of sausage, then portion into meal-sized servings. Freeze portions for quick reheating at breakfast, lunch, or dinner.
- Spice Blend Prep: Mix and store your spice blend separately in an airtight container to save time on future batches.
Reheating Tips
- Reheat cooked sausages gently to maintain juiciness. Options include:
- Pan-frying over medium heat for 3-4 minutes.
- Oven heating at 350°F (175°C) for 10 minutes.
- Microwave reheating on medium power in 30-second intervals until warm.
“Proper storage and smart make-ahead strategies help us enjoy the wholesome flavor of homemade kale chicken sausage anytime without sacrificing quality or freshness.”
By mastering these storage and prep techniques, we keep our homemade Kale Chicken Sausage ready and delicious for any occasion.
Conclusion
Making kale chicken sausage at home opens up a world of healthy and flavorful possibilities. With simple ingredients and straightforward steps, we can create a versatile dish that fits any meal and lifestyle.
Whether we’re cooking for family or prepping meals ahead, this recipe offers both convenience and nutrition without compromising on taste. It’s a great way to enjoy a balanced, homemade option that’s packed with protein and greens.
By mastering this recipe, we add a delicious staple to our kitchen repertoire that’s sure to impress and satisfy every time.
Frequently Asked Questions
What ingredients are needed to make kale chicken sausage?
You need ground chicken, fresh kale, garlic, onion, breadcrumbs, an egg, and spices like smoked paprika, black pepper, dried thyme, crushed red pepper flakes, and kosher salt.
Can I make kale chicken sausage without preservatives?
Yes, making kale chicken sausage at home lets you control ingredients and avoid preservatives common in store-bought sausages.
How do I ensure the kale doesn’t make the sausage soggy?
Wash the kale thoroughly, remove stems, chop finely, and dry it well before mixing to avoid excess moisture.
What equipment is essential for making these sausages?
You’ll need a mixing bowl, sharp knife, cutting board, measuring spoons and cups, a mixing spoon or hands, skillet or nonstick pan, spatula or tongs, and plate with paper towels.
How do I mix the sausage ingredients properly?
Combine ground chicken, kale, egg, breadcrumbs, and spices gently but thoroughly to maintain tenderness and even flavor distribution.
Can I shape the sausages by hand or do I need casings?
You can shape the sausages by hand for a rustic look or use sausage casings for a traditional appearance.
What cooking methods work best for kale chicken sausage?
Pan-frying, baking, and grilling all work well. Cook until the internal temperature reaches 165°F (74°C).
How long should I cook the sausages by pan-frying?
Cook pan-fried sausages in a skillet with oil for about 12-14 minutes, turning regularly for even cooking.
What are good serving suggestions for kale chicken sausage?
Serve with scrambled eggs, pasta, roasted vegetables, polenta, or in sandwiches with sauces like garlic aioli or spicy mustard.
How can I store leftover kale chicken sausage?
Store cooked sausages in the refrigerator for up to 4 days or freeze them for longer storage. Raw sausage mixture can also be refrigerated or frozen before cooking.
Can I prepare the sausages ahead of time?
Yes, you can shape sausages in advance and refrigerate or freeze them until ready to cook for convenient meal prep.
What’s the best way to reheat cooked kale chicken sausages?
Reheat gently in a skillet, oven, or microwave until warmed through, taking care to preserve juiciness.