Lemon & Herb Chicken Sausage

In Greek cooking, the lemon is not a garnish. It is as foundational as olive oil — squeezed over grilled meats, worked into marinades, stirred into soups, present at nearly every meal from the simplest taverna plate to a Sunday roast. Greek cooks own the lemon the way Italian cooks own the tomato. Most Americans encounter it as an afterthought, from a plastic squeeze bottle of shelf-stabilized juice that has had the color, fragrance, and character processed out of it. That is not the same ingredient. Five links per full one pound pack. This sausage is built around real lemon — fresh juice and peel worked into the blend alongside thyme, rosemary, basil, and marjoram from the Charleston Spice Company. The result is bright, clean, and unmistakably Mediterranean in a way that most chicken sausages never get close to. It tastes the way a properly seasoned roast chicken smells when it first comes out of the oven — and it gets there in fifteen minutes on a weeknight. Grill over medium heat to an internal temperature of 165°F, about 12 to 15 minutes. Cast iron works equally well. In the oven at 400°F for 20 minutes if you prefer hands-off. Serve it simply — good bread, something creamy alongside, and whatever is fresh at the market. It does not need much help. If clean, bright chicken is what brought you here, our garlic and spinach sausage covers the same weeknight territory with a bolder, more savory profile. And our Italian savory chicken sausage is worth knowing alongside this one — same pasture raised bird, same Charleston Spice Company craft, built around tomato powder and porcini mushroom instead of lemon and herbs. Two very different tables. Ingredients: Pasture Raised Chicken from Wishbone Heritage Farms, Spices from the Charleston Spice Company: Onion, Garlic, Flake Sea Salt, Black Pepper, Thyme, Rosemary, Lemon Peel, Lemon Powder, Basil, Sumac, Yellow Mustard Seed, Marjoram. Lemon Juice. Collagen Casing. Gluten Free, Dairy Free, Sugar Free, No Nuts.