Chicken Sausages

Steam curls up from the valve and your stomach starts talking back. You spot that sealing ring working hard, a little hiss escapes as the pressure builds inside the cooker. It’s like the whole kitchen fills with that cozy scent you been craving all day.

You feel that little float valve pop up, telling you it’s time. You open the lid and the warm aroma of roasted garlic mixed with sharp feta hits your nose. The broth depth inside the pot had soaked into each bite, making every pull tender and juicy. Heck, even if you been skeptical of chicken sausage, you gotta try this.

It’s kinda amazing how just a few simple ingredients get all blended up and come out tasting like you spent hours working on it. You remember tossing garlic heads in the oven, then mashing that roasted goodness right into your mix. That salty feta crumbled inside the meat? Yeah, it’s a flavor punch that’s gonna stay with you long.

The Real Reasons You Will Love This Method

• Pressure cooker locks in all the flavors fast so you don’t gotta wait around. Check out our pressure cooker tips for even better results.
• Steam helps keep the chicken super tender without drying it out.
• The sealing ring and float valve make sure everything cooks safely and evenly. Learn more about pressure cooker maintenance to keep your kitchen safe and efficient.
• You reach perfect broth depth that infuses the sausage with juicy goodness.
• Easy cleanup after, no heavy pots or pans to scrub all night.

Your Simple Ingredient Checklist

• 3 small heads of garlic, for that rich roasted flavor you love.
• 1 tablespoon olive oil to roast the garlic just right.
• 4 pounds skin on, boneless chicken thighs, cubed for max juiciness.
• 10 ounces feta cheese, crumbled and divided so you can mix and sprinkle later.
• ¼ cup finely chopped shallots adding a bit of sharpness.
• 2 tablespoons fresh oregano, finely chopped to bring a fresh herbal note.
• 2 tablespoons kosher salt to season everything perfectly.
• 1 tablespoon freshly ground black pepper, giving it a little kick.
• 2 tablespoons red wine vinegar, chilled to balance flavors.
• 2 tablespoons chilled lemon juice from fresh lemons, bright and zingy.
• Natural hog casings soaked in lukewarm water for 30 minutes, ready for your sausage stuffing.

Walking Through Every Single Move

First thing, preheat your oven to 400 degrees Fahrenheit. You’ll want the oven ready so your garlic starts roasting right away. Slice off the tops of the garlic heads so the cloves peek through.

Drizzle some olive oil over the exposed garlic and wrap those heads in foil. Pop them in the oven to roast for about 30 minutes till they’re soft and golden. While that cooks, you can get the rest ready.

Once cooled just enough, squeeze the roasted garlic out of the skins into a bowl. Mash it good so it becomes a tasty paste, kinda like garlic butter but fresher.

Next, in a big mixing bowl, dump the chicken thighs along with 8 ounces of the crumbled feta. Add in the mashed garlic, shallots, oregano, salt, pepper, red wine vinegar, and lemon juice. Mix everything super well till it’s all combined.

If you got a sausage stuffer, stuff the mix into soaked hog casings. No casings? No worries. You can shape the mix into patties or logs instead. Just make sure you keep even sizes so they cook right.

Place the sausages on a parchment lined baking sheet. Pop them into that 4006F oven for about 25 to 30 minutes. Turn them once halfway through so they brown evenly. Lastly, sprinkle the remaining feta over the hot sausages before you dive in.

Smart Shortcuts for Busy Days

If you’re in a hurry, roast your garlic ahead of time and store it in the fridge. That way you just gotta mash and mix when you’re ready to cook. It saves you a good chunk of time.

Skip the sausage casings and go straight for patties. They cook faster and fuss less with handling. Plus, they taste just as good with all that garlic and feta flavor packed in.

Use pre-chopped shallots and fresh oregano from the store to speed up your prep. It’s one less chopping after a long day and it works real good.

Your First Taste After the Wait

The first bite you take hits your tongue with that rich roasted garlic warmth. The feta melts in tiny pockets giving sharp bits amidst the juicy chicken. It’s a combo that’s kinda unexpected but totally satisfying.

You notice the tender pull when you slice in, that perfect texture from cooking in the pressure cooker. No dryness, just juicy meat holding all those flavors tight.

Then there’s the brightness from the lemon and vinegar mixing with herbs. It cuts through the richness nicely so it doesn’t feel heavy or greasy.

Finally, the crisp golden outside gives a little crunch against the soft center. It’s a balanced bite that makes you wanna come back for more real soon.

Smart Storage That Actually Works

Store fully cooled sausages in an airtight container in the fridge for up to 4 days. They keep their juiciness and flavor well if wrapped tight.

If you wanna keep ’em longer, freeze the cooked sausages individually wrapped in foil and placed inside a freezer bag. They’ll last about 2 months so you can grab ‘em when you want.

Reheat gently in the microwave or on the stove with a little broth to keep moisture. You don’t wanna dry them out again.

For extra broth depth, label and save a little of the cooking liquid in the fridge. You can add it to soups or sauces for that extra hit of flavor later.

Common Questions and Real Answers

• Can I use ground chicken instead of chopping thighs? Yeah, you can use ground chicken but chopping the thighs gives you more texture and keeps sausage juicy.
• What if I don’t have natural hog casings? No biggie, just shape the mix into patties or logs. Still tastes great and cooks just as good.
• Why roast garlic first? Roasting mellows garlic’s sharpness and brings out sweetness. It adds deeper flavor to your sausage that you won’t get from raw garlic.
• How important is the sealing ring? It’s key for pressure buildup so your cooker seals tight. Without it, you won’t get that tender pull and broth depth you want.
• Can I make this ahead and freeze raw sausages? Sure, just freeze raw sausages on a tray then bag ‘em once firm. Thaw fully before cooking for best results.
• What side dishes go well? Think simple roasted veggies or a fresh crisp salad. The sausage packs enough punch so sides just gotta complement.