At The Sausage Project, we believe every sausage tells a story—and that every bite should be its own unique chapter. So when Chef Kirk Gilbert was tasked with creating a healthy chicken sausage that didn’t skimp on the flavor, he came up with a new unique technique that drew on old-world tradition and new-school thinking.
The result? Flavor Studding™.
This proprietary technique—combined with bold flavors and a snappy natural casing—truly sets The Sausage Project apart. But what exactly is Flavor Studding, and what difference does it make when you snap in? We went to the man behind the process to find out.
So, what exactly is Flavor Studding?
Flavor Studding is more than just a cool phrase we slapped on our packaging—though it’s certainly that. It's a technique that gives each bite of our chicken sausage a unique flavor experience.
Slice any of The Sausage Project’s signature flavors down the middle, and the cross-section of the butterflied link reveals buried treasures from tip to tip. Chunks of real white meat here, flecks of black pepper there. Pockets of fresh herbs and Calabrian chilies specking the Italian Herb sausage and gobs of real cheese dotting in our Melty Cheddar.
That’s Flavor Studding in action. Larger, more distinct ingredients are strategically mixed throughout the sausage. As a result, each bite emphasizes a different set of ingredients, adding both flavor and textural flourishes.
For inspiration, Chef Kirk looked to an unexpected place: The frozen dessert aisle.
Flavor Studding starts with a solid base
In ice cream, everything starts with a strong base flavor—like vanilla or chocolate. In his quest to create the best chicken sausage, Chef Kirk says they wanted to nail the foundational flavor first, then use that to guide further flavor experimentation.
The Sausage Project’s Classic Roasted Chicken Sausage—with its flavor inspired by the tender roasted bird we all love—is calibrated to be the palate that kicks off every flavor journey.
“When we started developing the sausage, we kept going back to this idea: let’s figure out how to make a really solid base flavor—something that’s great on its own, but also something you can build on,” he explains. “If you can get that base right, you can add anything to it. That’s where Flavor Studding came from.”
Flavor Studding creates a delicious journey
With Classic Roasted Chicken as the baseline, The Sausage Project began to expand into new flavors while ensuring that the foundational flavor profile stood on its own. And in expanding the scope of The Sausage Project, Chef Kirk once again drew inspiration from artisan ice cream.
“Sausage links don’t usually have a lot of big ingredients in them. The process is so intense that most sausages end up as a homogenized blend,” says Chef Kirk. “We thought: what if we made something that still tasted amazing if it were plain, but also had these flecks and pieces and chunks ribboned or peppered throughout?”
How Chef Kirk and his team managed to skillfully integrate the delicious bursts of flavor and texture throughout The Sausage Project’s links is a trade secret we dare not spill. Yet somehow, these sausages find a great balance where subtle flavors shine without pockets of spice overwhelming your palate.
A new flavor in every bite
Every bite of The Sausage Project is different, but they all work in harmony. The result is a sausage that’s as good on its own as it is in your favorite recipe—and straightforward chicken sausage ingredients that openly defy expectations.
“No two bites are the same. That makes it feel more artisan, more small batch,” says Chef Kirk. “It was never about inconsistency—but about making every bite feel like something from your local butcher. A bigger piece of basil here, more Calabrian pepper there—it just feels more handmade.”
In case you were wondering? No, The Sausage Project isn’t planning an ice cream flavor. Yet.