Trying to find chicken breakfast sausage without nightshades (paprika) has proven to be impossible. I’m glad really, because making these myself is quite easy, thanks to my neighborhood butcher who grinds organic, boneless, skinless chicken thighs for me. The flavor of thighs is far superior to white meat and has nearly enough fat to yield a flavorful sausage. Don’t use breast meat – it’s just too lean and dry.
You can use fresh sage if you’ve got it. The ratio of dried to fresh herbs is about 1:3. One teaspoon of dried sage equals one tablespoon of fresh.
I make a double recipe on the weekends and freeze these patties for use during the week. Using an ice cream scoop produces a perfect patty – just don’t fill it all the way. A scant scoop is just right. These patties make great sliders too, using gluten-free buns sliced down to a smaller size. My kids also like to wrap them in a lettuce leaf with mayo, mustard and onion for an after school lunch. For breakfast, lunch or dinner, these little sausages are a healthy, tasty and quick addition to my pantry.
Prep time: 10 minutes
Total time: 30 minutes
Yield: 10 sausages
Special equipment: ice cream scooper optional
1 lb. ground chicken thighs
2 T finely minced yellow onion
1 scallion finely diced
1 medium clove garlic, minced
1 1/2 T extra virgin olive oil
1 1/2 T maple syrup or honey
1 tsp. ground sage
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1 T olive oil
- Add first nine ingredients to a bowl and mix thoroughly until well combined.
- Heat a heavy bottomed pan (cast iron works great) to medium heat and add 1 T olive oil.
- Scantly fill an ice cream scooper and place contents into hot pan and smooth top with a spatula, flattening slightly. Don’t crowd pan. Cook patties over medium heat for 3-5 minutes per side, depending on thickness.
- Remove to paper towels to drain.
- Cool completely to refrigerate or freeze.