Juicy Chicken Sausage Patties

The kitchen counter was covered in flour from an earlier baking experiment when I realized I had nothing to serve for breakfast the next morning. Instead of running to the store, I grabbed some ground chicken from the freezer and started experimenting with spices I thought might work together. The first batch was a bit timid on seasoning, but by the third try, these patties emerged with that perfect breakfast sausage profile my family kept requesting on weekends.

My friend Sarah came over for a brunch last winter and kept asking what restaurant I had ordered the sausage from. When I told her I had made them in her kitchen while we chatted over coffee, she refused to believe me until I showed her the empty mixing bowl. Now she makes a double batch every Sunday and says her husband actually looks forward to Monday breakfasts.

Ingredients

• Ground chicken: Dark meat adds essential fat that keeps these patties moist and flavorful, though leaner meat works if you prefer
• Shallot: Milder than onion but adds a subtle sweetness that complements the breakfast spices
• Dried sage: This is the quintessential breakfast sausage herb that gives these their classic taste
• Smoked paprika: Adds a depth and warmth that makes these taste like they have been cooking for hours
• Fennel seeds: Lightly crushing them releases their oils and provides that distinctive sausage flavor
• Maple syrup: Just a touch balances the savory spices and mimics the sweetness in traditional breakfast sausage

Instructions

Mix the sausage base:

Combine all ingredients in a bowl and mix gently until just incorporated, being careful not to overwork the meat which can make the patties tough.

Shape the patties:

Wet your hands slightly and divide the mixture into eight equal portions, pressing each into a patty about half an inch thick.

Sear to golden:

Heat a thin layer of oil in your skillet over medium heat and cook the patties for about four to five minutes per side until they develop a beautiful brown crust.

Check for doneness:

The patties should reach 165 degrees Fahrenheit internally and feel firm when pressed gently with your spatula.

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These patties have become my go-to for meal prep Sundays because they freeze so beautifully and taste just as good reheated as they do fresh. Last week my daughter requested them for her birthday breakfast instead of pancakes, which I took as the highest compliment possible.

Make Them Ahead

You can form the patties up to a day ahead and store them between sheets of parchment paper in the refrigerator. The flavors actually meld and improve during this time, making for an even more delicious breakfast.

Freezing For Later

Flash freeze the cooked patties on a baking sheet before transferring them to a freezer bag with parchment between layers. They will keep for two months and can go straight from the freezer to a warm skillet or microwave.

Serving Suggestions

These are versatile enough to work in many breakfast contexts beyond the traditional plate. They make an excellent protein addition to breakfast sandwiches, pair beautifully with savory oatmeal, or can be crumbled into breakfast burritos.

• Try serving alongside fried eggs and roasted potatoes for a complete weekend breakfast
• Crumble leftover patties into a breakfast hash with diced potatoes and bell peppers
• Layer patty, egg, and cheese on an English muffin for an instant breakfast sandwich

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There is something deeply satisfying about making your own breakfast sausage, knowing exactly what goes into each bite and being able to adjust the flavors to your liking. Once you taste these homemade patties, store-bought breakfast sausage will never quite measure up again.

Recipe FAQs

→ What cut of chicken is best for these patties?

Using ground dark meat, such as chicken thighs, adds extra juiciness and flavor to the patties.

→ Can I make these patties ahead of time?

Yes, patties freeze well when layered between parchment paper and stored up to two months.

→ Is there a way to add sweetness to these patties?

Adding a tablespoon of maple syrup offers a mild sweetness that balances the savory spices.

→ What spices contribute to the classic sausage flavor?

Fennel seeds, sage, thyme, smoked paprika, and black pepper create the signature sausage aroma and taste.

→ How should I cook the patties for best results?

Cook in a hot nonstick or cast-iron skillet with olive oil, about 4–5 minutes per side until golden and cooked through.