Chicken Breakfast Sausage (Printable Version)
Savory chicken patties infused with herbs and spices, perfect for a quick, flavorful morning meal.
# What You'll Need:
→ Meats
01 - 1 lb ground chicken (preferably thigh for juiciness)
→ Aromatics & Herbs
02 - 2 tablespoons finely chopped fresh parsley
03 - 2 teaspoons fresh sage, finely chopped (or 1 teaspoon dried)
04 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
05 - 2 garlic cloves, minced
→ Seasonings
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon onion powder
10 - ¼ teaspoon red pepper flakes (optional)
→ Binders
11 - 1 tablespoon olive oil (plus additional for cooking)
# Directions:
01 - In a large mixing bowl, gently combine ground chicken, parsley, sage, thyme, garlic, salt, black pepper, smoked paprika, onion powder, red pepper flakes, and olive oil. Mix until just combined without overmixing.
02 - Divide the mixture into 8 equal portions and form each into a patty approximately 2.5 inches wide and ½ inch thick.
03 - Heat a large nonstick skillet over medium heat and lightly coat with olive oil.
04 - Place patties in the skillet with space between them and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
05 - Remove patties from the skillet and drain briefly on a paper towel. Serve warm.
# Expert Tips:
01 -
- They're leaner than pork sausage but impossibly juicy because chicken thighs hold moisture better than you'd expect.
- Fresh herbs make these taste restaurant-quality, and you actually know what's in them.
- Eight sausages ready in under 25 minutes, perfect for when you want something better than store-bought but don't have hours.
02 -
- Don't let the mixture warm up too much before cooking or the chicken will lose its delicate texture; work quickly and cook them while they're still cool from the fridge.
- That thermometer reading is essential because chicken requires certainty; color alone can deceive you with this lean meat.
03 -
- A tiny pinch of fennel seeds or a drizzle of maple syrup mixed into the raw meat adds a subtle sweetness that rounds out the savory herbs.
- If your patties are sticking, your pan isn't hot enough; wait for the oil to shimmer before you place them down.