Chicken sausages are made from ground chicken and can include other ingredients and preservatives. They are lower in fat and calories than traditional sausages and can be prepared in various ways. Chefs use dark meat and fats to keep them moist. They can be stored in the refrigerator or freezer.
Chicken sausages are foods made from ground chicken, which is placed in an edible cylindrical skin casing. These sausages include other ingredients and fillers of the chef’s choosing, as well as preservatives if the sausages are not organic and are being sold commercially. Compared to traditional sausages which contain a pork base, chicken sausages are lower in fat and calories. People can eat these sausages alone or mixed with other dishes that the chicken flavor is compatible with.
Similar to other sausages, the flavor of chicken sausages is very diverse because there are so many different recipes. People can buy or make versions ranging from spicy jalapeno to lemon and garlic. Some versions even include vegetables or fruits like spinach or apples.
No matter which recipe a chef decides to use, the basic preparation of a chicken-based sausage is the same. The chef first cooks the meat, then grinds the chicken, mixing it with the rest of the ingredients he wants to use. Finally, he uses a machine or hand power to stuff the meat mixture into the casings, tying the chicken sausages to the desired length.
One complaint people offer about sausages made with chicken is that they’re too dry, so chefs sometimes prepare these foods using only the dark meat from the chicken. This meat, which comes from the legs and thighs of birds, has a higher fat content than breast meat. Chefs also add fats such as lard or lard substitutes to keep the sausages moist. This can negatively affect the nutritional value of the food, but chicken sausages are still generally healthier than sausages made from other meats. For example, a serving of chicken sausage is 30% fat, 65% protein and 70 calories, while a serving of pork sausage is 170 calories, 79% fat and 21% protein.
Once made or purchased, an individual can grill, fry, boil or bake chicken sausages. If a chef chooses to fry the sausage, she can cut it into slices instead of leaving the sausage whole. The consumer can use the sausage on its own, like a hot dog, or mixed with or a compliment to foods such as rice, slaw, pancakes or pasta.
Ideally, a chef will use chicken sausages as soon as they’re prepared, but that’s not always possible. People therefore store them in their refrigerators before and after cooking. They also put sausages in the freezer if they know the meat and other ingredients will spoil before consuming it.
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