Chicken Breakfast Sausage
Pull out your cast iron skillet for this one to get a nice little “crunch” on the patties. Making sausage to suit your own taste is really easy to do, as is making a big batch since you can freeze the patties and use as needed. Sub ground pork if you like, but we love the moistness from using ground chicken.
Ingredients
- 1½ pounds ground chicken (dark/white mix)
- 1 small onion, finely minced (about ¾ cup)
- 3 tablespoons dried parsley
- 1 tablespoon dried sage
- 1 teaspoon ground ginger
- 1 teaspoon (or more!) crushed red pepper
- 1 teaspoon ground black pepper
- ¾ teaspoon salt
- 4 tablespoons maple syrup, optional*
Directions
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Combine all ingredients, except syrup, and mix well, forming 12 patties.
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Heat skillet to medium and add just enough oil to coat. Fry about 12–15 minutes, turning once, until the centers are cooked through.
*If you’d like to go the maple route, include 4 tablespoons of maple syrup in your mix. Note that the patties with the syrup will brown more due to the sugar content.
