Buffalo Chicken Sausages Recipe

Photographs: Joshua Bousel

It took some convincing to get me to admit buffalo chicken sausage is a good idea, then a few tries to make them really awesome. These are the final result.

Recipe Facts



Active: 90 mins
Total: 0 mins
Serves: 8 servings
Makes: 4 pounds

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  • 4 pounds pounds skin on, boneless chicken thighs, cubed
  • 1 cup Frank's Red Hot Buffalo Wings Sauce
  • 1/4 cup Franks Red Hot Sauce
  • 2 tablespoons Kosher salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1/4 cup apple cider vinegar, chilled
  • Type of fire: Direct
  • Grill heat: medium-high


  1. Combine chicken, buffalo wing sauce, hot sauce, salt, paprika, and cayenne in a large bowl. Chill until ready to grind.

  2. Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.

  3. Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add in vinegar, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.

  4. Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat or on a plate in the microwave until cooked through. Taste and adjust seasonings of sausage if necessary.

  5. Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.

  6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

Special equipment

Meat grinder, Sausage Stuffer, Grill

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