Homemade Skinless Chicken & Apricot Sausages

My boys love sausages! Now they aren’t the most healthiest meat option but they are great for quick meals once a week, BBQ’s or of course with mashed potato gravy and peas.  The supermarkets are starting to sell more variety and healthier options in a sausage, but you know what – they are expensive. $6 for 6 sausages no thank you.

These Homemade Skinless Chicken and Apricot sausages a ridiculously easy to make, and for $6 you can make 20 sausages and you know exactly what is in them.  They are a lovely sweet sausage with some hidden vegetables perfect for little ones that are starting eat meats making it a complete family friendly meal.

INGREDIENTS

500gm Chicken Mince
15 Dried Apricots
1/2 Zucchini, peeled and chopped
1 Carrot, peeled and chopped
1/2 Cup Bread crumbs
1 Tsp Vegeta Stock Powder alternatively use salt, pepper and dried herbs like parsley and thyme.

LET’S PUT IT ALL TOGETHER

1. In a food processor place the apricots. Process until they are in small pieces. Add the zucchini and carrot and process until they are in small pieces as well.

Homemade Skinless Chicken & Apricot Sausages
2. Add the Chicken mince, bread crumbs and seasoning. Process until well combined (approximately 1 minute).  Chicken mince is high in protein so it doesn’t need any egg to bind it.

Homemade Skinless Chicken & Apricot Sausages
3. Heat a large fry pan with a layer of olive oil over a medium heat (not high as they will burn easily) Take golf ball size amounts and roll in the palms of your hands until you form a finger size sausage. Place in the heated fry pan and continue with the rolling the rest of the mix.  Cook for approximately 5-8 minutes turning regularly to avoid burning.

Serve with pasta, salad, roast vegetables, mashed potato (whatever you like really).

Homemade Skinless Chicken & Apricot Sausages

**Note: to make rolling the sausages easily place a little water on your hands first.

**Note: You can prepare the mix in the morning and store in an airtight container until you are ready to roll and cook in the evening.

Makes 20
Great for lunch the next day. Store in an airtight container in the fridge for up to 3 days.

Homemade Skinless Chicken & Apricot Sausages

I used the Kambrook X Blade Pro Food Prep System to chop and mix the sausage mix.  For more details on it visit their website.

I was gifted the Kambrook X Blade Pro Food Prep System for use to make recipes to share with you.

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16 Responses to Homemade Skinless Chicken & Apricot Sausages

  1. Tracey September 10, 2014 at 4:51 am #

    These look awesome, definitely going on next weeks menu in my house, thanks for the recipe ! 🙂

  2. Natalie September 10, 2014 at 8:28 am #

    Can’t wait to try these they look fantastic!

  3. Lucy @ Bake Play Smile September 12, 2014 at 5:47 am #

    Yummy!! What a great idea – I have never made my own sausages but I love all the lovely ingredients that you have put into these. I’m going to try them out this weekend. Thanks so much for linking this great recipe with our Fabulous Foodie Fridays party! Happy Friday! xx

  4. Gayle September 13, 2014 at 8:25 pm #

    Hi, I found your post on the link up.
    I think my trio would love these!

  5. Jemma December 2, 2014 at 5:26 pm #

    Could you use fresh apricots?

    • Amanda December 2, 2014 at 6:07 pm #

      Hi, I haven’t tried fresh – but I think it could work with fresh. Two would be sufficient.

  6. Meghan December 5, 2014 at 4:53 pm #

    Epic fail on this one I’m afraid. 🙁

    • Amanda December 7, 2014 at 3:06 pm #

      Hi Meghan, sorry to hear. Did you do anything differently? Did they work out and your family didn’t like them – is that why they were a fail?

  7. Daisy April 27, 2015 at 5:09 pm #

    Planning a similar thing with spinach for my daughters lunch box. Will fry them in morning before school so I hope they last until lunch time since it’s quite cold here in mornings.
    She loves these type of sausages, fingers and cutlets.

  8. Sidra March 28, 2016 at 5:39 pm #

    Great recipe. Thanx for sharing. Can we precook da chicken mince as i m afraid it might not get fully cooked in 5-8 mins of frying.

    • Amanda March 29, 2016 at 8:46 pm #

      Hi Sidra, the chicken can’t be precooked otherwise you won’t be able to bind everything together to create the sausage. They will definitely cook in this time. If you are concerned just cook for a couple minutes more and if they bounce back when touched they are cooked.

  9. Jennifer November 12, 2016 at 10:04 pm #

    What can I use instead of apricots?

  10. Tanya December 2, 2016 at 9:09 pm #

    Is it possible to freeze them?

    • Amanda December 12, 2016 at 4:50 pm #

      Yes it is. To freeze uncooked, place on a tray lined with baking paper and freeze before placing into a zip lock bag.

  11. Megan January 8, 2017 at 2:40 pm #

    I made these today and cooked them in the oven instead of on the top of the stove. 25 minutes and they were done! I think next time I would add a bit of onion too for a bit of extra flavour. But, I can safely say I can’t wait for dinner and I’m sure my apricot loving daughter is going to love them!!

  12. Jan February 26, 2017 at 3:54 pm #

    Delicious! I left out the carrot and vegeta but put in half a cup of cheese and small bunch of thyme with garlic chives. Maybe the thyme overpowers the apricots a little but they’re nice and herby with occasional sweet tang of apricot. They hold together nicely. Will definitely cook again.
    Oh, I also added onion and garlic to the mix.

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