Description
These Chicken Breakfast Sausage Patties are a flavorful and healthy alternative to traditional pork sausage, made with ground chicken and a blend of aromatic spices. Perfect for a quick morning protein boost, they’re easy to shape, cook in a skillet, and serve immediately or store for later use.
Ingredients
Scale
Seasoning
- 2 teaspoons fennel seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- ⅛ teaspoon red pepper flakes (optional)
Main Ingredients
- 1 pound ground chicken
- 1 tablespoon pure maple syrup (can substitute honey or other sweetener)
- 2 tablespoons oil (avocado or olive oil)
Instructions
- Prepare Breakfast Sausage Seasoning: In a small bowl, whisk together fennel seeds, salt, black pepper, dried thyme, ground sage, and optional red pepper flakes until well combined to create the sausage seasoning blend.
- Shape Sausage Patties: Add the ground chicken and maple syrup to a large bowl with the seasoning mix. Mash everything together thoroughly by hand or with a potato masher until all ingredients are evenly combined. Divide the mixture into four equal portions and shape each portion into three patties, making each patty about 2 to 2 ½ inches wide and ½ inch thick.
- Optional – Shape Links: Alternatively, form the sausage mixture into links approximately 1 inch in diameter and 3 inches long instead of patties.
- Cook Sausage in Skillet: Heat 1 to 2 tablespoons of your chosen oil in a large skillet over medium heat, coating the bottom evenly. Once the oil is sizzling, add the patties in a single layer, ensuring they do not touch. Cook the patties for about 3 minutes on each side or until they develop golden edges and the chicken is fully cooked through with no pink remaining.
- Serve or Store: Serve the sausage patties immediately for best flavor, or let them cool and store in the refrigerator for up to 4 days. For longer storage, freeze the cooked patties for 3 to 4 months.
Notes
- Ground chicken is leaner than pork, so avoid overcooking to keep patties moist.
- Maple syrup balances the savory spices with a touch of sweetness but can be replaced with honey or another sweetener.
- The seasoning blend can be adjusted to taste—omit red pepper flakes if you prefer no heat.
- Cook patties in batches if your skillet can’t hold all without crowding.
- Allow patties to come to room temperature before cooking for even cooking results.
