I remember my first attempt at these chicken sausages. I followed the ingredients perfectly. The tandoori masala smelled incredible, and I rolled the foil so neatly they looked like shiny silver candies. I boiled them for exactly 20 minutes, feeling like a total pro.
But when I peeled back the foil, I didn’t get the soft, melt-in-your-mouth texture I was dreaming of. The sausage was as tough as a bouncy ball! If I had dropped it on the floor, I’m pretty sure it would have bounced right back into my hand.
What went wrong? I had over-processed the meat until it got warm, and I forgot the small splash of ice-cold water that helps the cornflour and maida bind properly. That night I ate “bouncy ball sausages” for dinner and laughed at myself. But that was the day I learned the ice-cold grind secret, and they have come out soft and juicy ever since.
These homemade sausages are inspired by boudin-style sausages, but made the desi way with chicken and tandoori masala, and without any casing. All you need is a chopper, some foil and a pot of boiling water.
Why You Will Love These Sausages
- No casing needed: foil shapes them perfectly.
- No preservatives: you know exactly what is inside.
- Kid-friendly: great for lunch boxes, sandwiches and breakfast.
- Freezer-friendly: make a batch and keep them ready.
Tips for Soft, Juicy Sausages
- Keep everything cold: chill the chicken and use ice-cold water.
- Grind in short bursts: long grinding heats the meat and makes it rubbery.
- Roll the foil tightly: tight foil gives a smooth, even shape.
- Simmer, don’t boil hard: a gentle boil keeps the texture soft.
- Fry after boiling: a quick shallow fry gives a golden, crispy skin.
Homemade Chicken Sausage (Boiled in Foil)
Ingredients
Equipment
Notes
How to Use Homemade Chicken Sausages
Slice them into sandwiches, add them to pasta or fried rice, or serve with eggs for breakfast. They also go well with my chicken potato lollipops on a party snack platter. For storing a big batch, see my food storage guide.
Frequently Asked Questions
Why are my homemade sausages rubbery?
The meat got warm while grinding, or it was over-ground. Chill the chicken, grind in short bursts and add ice-cold water.
Can I freeze them?
Yes. Boil, cool completely, then freeze in a zip bag for up to 2 months. Fry straight from frozen on low heat.
Can I bake them instead of boiling?
Yes. Bake in the foil at 180°C for 20-25 minutes, then remove the foil and brown them in a pan.
Can I use beef instead of chicken?
Yes. Use lean beef mince and add a little extra ice-cold water, as beef is firmer.
