These No-Fuss Garlic-Tomato Chicken Sausages Will Win Dinner, Every Time

These chicken sausages hit that sweet spot: quick to make, lighter than the classic pork situation, and packed with flavor. Sun-dried tomatoes bring a tangy, lightly sweet edge, garlic does the heavy lifting on aroma, and the whole thing cooks fast and disappears even faster. Great for a family dinner or a throw-it-in-the-basket picnic.

What you need

500 g chicken breast fillet, diced small; 300 g ground chicken thigh for juiciness; 4 garlic cloves; 30 g sun-dried tomatoes; 1 egg; 2 tbsp breadcrumbs; 1 tbsp olive oil; 0.5 tsp salt; a pinch of freshly ground black pepper; 0.5 tsp dried oregano; natural sausage casings or regular foil for shaping.

How to make them

1. Prep the flavor boosters. Cover the sun-dried tomatoes with hot water for 10 minutes. Drain, pat dry, and chop finely. Peel the garlic and press or grate it.
2. Build the mix. In a large bowl, combine the diced chicken breast and ground thigh. Add the egg, breadcrumbs, olive oil, garlic, chopped tomatoes, salt, pepper, and oregano. Work the mixture with your hands for 3-4 minutes until it tightens up and turns cohesive.
3. Form the sausages your way. If using natural casings, slide one onto a sausage stuffer or meat grinder attachment and pack it gradually, shaping links about 10-12 cm long. If using foil, divide the mixture into portions and roll each one tightly into a log, twisting the ends like a candy wrapper.
4. Cook on the stove. Heat a nonstick skillet over medium. Brown the sausages on all sides until golden, about 6-8 minutes total. If you used foil, unwrap before searing.
5. Or bake for a leaner finish. Arrange on a parchment-lined tray and bake at 180 C - about 355 F - for 20-25 minutes.

Serve it up

Bring them to the table hot with mashed potatoes, crisp fresh vegetables, or a light salad. Simple, fast, crowd-pleasing.