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Chicken sausage is a leaner alternative to pork sausage, made from ground chicken with various seasonings. It comes in many flavors from Italian to apple sage.
Generally yes - chicken sausage has about 50 percent less fat and saturated fat than pork sausage. However, sodium content varies by brand so always check labels.
No. Unless labeled as fully cooked or precooked, chicken sausage must be cooked to 165F internal temperature. Most commercial chicken sausages are sold precooked.
Sausages need salt for flavor, preservation, and texture. Look for low-sodium varieties if watching salt intake. Some brands have 40-50 percent less sodium.
Refrigerate for 3-5 days or freeze for up to 2 months. Check sodium content when purchasing.
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