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Homemade Chicken Salami (No Additives)
Forget store-bought sausage filled with preservatives and additives—this Homemade Chicken Salami recipe is clean, flavorful, and made entirely from scratch.
With tender chicken meat, simple spices, and a touch of cream for richness, you’ll enjoy a wholesome alternative to processed deli meats.
A healthier recipe from deesviral that proves homemade always tastes better.
Introduction
Once you try making your own chicken salami, you’ll never go back to store-bought!
This recipe uses only real, clean ingredients — chicken leg meat, cream, garlic, and spices —
to deliver a rich and savory flavor without artificial preservatives or fillers.
It’s perfect for sandwiches, charcuterie boards, or just as a protein-packed snack.
Not only is this recipe free from additives, but it’s also surprisingly easy.
The secret is blending the chicken mixture until smooth, seasoning it well,
and gently poaching it in water to achieve that classic firm salami texture.
Ingredients
- 1 kg 200 g chicken leg meat (boneless, skin removed)
- 15 g table salt
- 70 g cold cream (30% fat)
- 1 g dry garlic powder
- 1 g ground black pepper
- 1 g allspice
- 1 g ground coriander
Step-by-Step Instructions
- Prepare chicken: Cut chicken leg meat into chunks. Ensure all skin, tendons, and excess fat are removed.
- Grind meat: Pass chicken through a meat grinder twice, or use a food processor until finely ground.
- Season: Add salt, garlic powder, black pepper, allspice, and coriander to the ground chicken. Mix well.
- Add cream: Pour in cold cream and continue mixing until the mixture becomes sticky and uniform.
- Shape salami: Divide mixture into two portions. Roll each into a log shape and tightly wrap in food-safe plastic wrap or heat-resistant cooking film. Tie ends securely with kitchen twine.
- Poach: Bring a large pot of water to 176–180°F (80–82°C). Submerge the wrapped logs and poach gently for 1 hour, maintaining temperature (do not boil).
- Cool: Remove from water and let cool completely at room temperature, then refrigerate for at least 6 hours or overnight to firm up.
- Slice & serve: Unwrap, slice thinly, and enjoy on sandwiches, charcuterie boards, or as a protein-rich snack.
Storage & Shelf Life
- Refrigerate tightly wrapped salami for up to 7 days.
- Freeze for up to 2 months. Thaw overnight in the fridge before slicing.
- Best served chilled and sliced thinly.
Why This Recipe Works
- Natural ingredients: No preservatives or additives, just simple spices and chicken.
- Cold cream: Adds fat for tenderness and a smooth, cohesive texture.
- Gentle poaching: Cooks salami evenly without drying it out, ensuring a classic firm bite.
Expert Tips
- Keep meat and cream very cold during preparation to ensure the best texture.
- Use a thermometer to monitor poaching water; overheating will toughen the salami.
- Add chili flakes or smoked paprika if you prefer a spicier version.
Frequently Asked Questions
Can I use chicken breast instead of leg meat? Leg meat is preferred for juiciness, but you can mix in breast if desired.
Do I need curing salts? No. This recipe is designed to be safe without curing salts since it’s fully cooked and refrigerated.
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How do I make it firmer? Extend refrigeration to 12–24 hours before slicing for a denser texture.
Estimated Nutrition
~150 kcal per 50 g serving (estimate).
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