Chicken, Pistachio & Cranberry Sausages

I love making my own sausages, they really are very simple, the only secret is that you need to make sure there’s a little extra fat in the mix so they don’t dry out. I also like to add soaked bread to chicken or turkey sausages; it’s an old mama’s trick that helps to keep them light.
This recipe is beautiful in that the cranberries and pistachios add a feminine touch to an otherwise blokey domaine. There’s no need for sausage stuffers either, hand rolling them into shape is a fun job for the kids.

We’ll be serving these on Mother’s Day with Beetroot Hommus, poached eggs, pickled red onion, wilted spinach and parmesan crisps . I promise they’ll be equally as good at yours for Mum with some simple fried eggs, wilted spinach, a sprinkle of extra toasted pistachios, a little roasted garlic yoghurt and some toasted sourdough.

Chicken, Pistachio and Cranberry Sausage
makes 8 large sausages the day before.

1 brioche bun or 2 slices of sourdough
soaked in 50mls of pure cream with 50g chopped dried cranberries
500g chicken mince
(if you can get minced chicken thighs that would be ideal because of the high fat content, but breasts are fine given the addition of cream in your soaked bread).
50g pistachios 
toasted and roughly pounded in your mortar and pestle, stick blender or in a plastic bag under tea towel with your rolling pin until they resemble course breadcrumbs.

1/2 a bunch picked lemon thyme or 1/2 a teaspoon dried thyme
either is fine, I just prefer the more aromatic flavour of the lemon thyme.

zest of 1 lemon
keep the juice to add in to your garlic yoghurt.

1 flat teaspoon ground nutmeg

6 gloves of garlic minced finely and fried until golden with a drizzle of olive oil
you could do double here to add to your garlic yoghurt as well!

2 flat teaspoons salt
5 grinds of black pepper

Preheat your oven to 180 degrees celsius, 160 degrees fanforced.
Pop all of the ingredients into a bowl and mix with washed hands until well combined.
Divide into 8 equal portions and roll into even shaped logs.
Place the sausages onto a baking tray, lined with baking paper. Make sure your tray has a little lip, so all the juices don’t drip.
Bake for approximately 20 minutes or until the sausages just start to colour. Turn your oven off and let them cool in the oven. This will help them stay moist. Once cooled pop them in your fridge.
On Mother’s Day BBQ or panfry your sausages with a splash of olive oil and a dollop of butter, turning and basting them until they’re golden.

Love you Mum,




This recipe appeared in the “Taste” lift out of Brisbanes ‘Courier Mail on the 3rd of May 2016

1 Comment on Chicken, Pistachio & Cranberry Sausages

  1. Lyndee
    January 26, 2017 at 4:56 pm (3 years ago)

    Whoa, whoa, get out the way with that good intormafion.


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