Gluten-free | Sugar-free | Dairy-free | No added fat | Air fryer recipe
Makes: 7 sausages
The good old Aussie barbie is incomplete without classics like prawns and snags (shrimp and sausages) and many onions, ala Bunning's style sausage sizzle.
If you are like me and don't want to miss out on the next BBQ, these handmade chicken sausages can be made without any special equipment and have no fillers, preservatives or gluten that so often inhabit sausage casings.
These skinless sausages are full of herbs and spices and can be made at home in minutes. They are flavoursome and moist despite having no added fat and are the perfect accompaniment to my Sugar-free Tomato Sauce (ketchup).
Hints, Tips & Tricks
This recipe is best done in the air fryer as the sausages come out golden and tender without the need for additional oil or fat to fry them in.
I make my own chicken mince (ground chicken) as I find that the sausages have a lot more moisture when you blend your chicken. The chicken mince from the butcher can be too fine, so the sausages dry out more when cooking. You will need a food processor to make your own mince.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- 500 g (1.1lb) fresh chicken breast, skinned removed and roughly diced
- 1 tsp low sodium tamari
- 2 tbsp finely chopped ginger
- 2 tbsp finely chopped garlic
- 1 tbsp cumin powder
- 1 tbsp garam masala
- 1 tbsp coriander powder
- 2 tsp Himalayan salt
- 1 small handful of coriander stalks, finely chopped
- 1 small handful of garlic or regular chives, finely chopped
- 1 green apple, grated
- 3 tbsp Bridget's Sticky Sauce
- Place all the ingredients except the sticky sauce into a food processor and blend for about 10 seconds or until the mixture is combined but not too fine.
- Measure the mixture into 70 grams (2.4 oz) portions. Fill a bowl with cold water, dip your hands into the water to wet and use wet hands, and fashion each portion into sausages. You may need to take your time getting your technique right here. I found that if I used wet hands and made the sausage shape first, I could smooth the sausage out more evenly using baking paper and rolling the sausage on the paper.
- Preheat your air fryer to 190C ( 400F) for 2 minutes and pour the sticky sauce onto a flat plate.
- Roll the sausages carefully in the sticky sauce, and then place as many sausages as you can into the basket, ensuring the sausages are in one layer and not touching each other. You may have to cook the sausages in batches depending on the size of your air fryer.
- Cook the sausages for 8 minutes, and then you are ready to eat! These sausages can also be stored in a sealed container in the fridge for 6-7 days or frozen for up to 3 months.