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Chicken Breakfast Sausage Patties

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Member since 2006

Serves 16 | Prep Time 5 | Cook Time 8


1 lb. ground chicken*
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2 to 3/4 tsp. dried thyme
1/4 tsp. ground cayenne pepper
heaping 1/4 tsp. ground allspice
1/4 tsp. freshly ground black pepper
about 3/4 tsp. kosher salt
1 garlic clove, finely mincced or pressed
1/2 Tbsp. maple syrup
2-3 tsp. olive oil

Lightly mix all ingredients together until the herbs/spices are well incorporated – make sure you don’t over mix!

Divide the mixture into 4 equal parts, and then make 4 (or 2, for 2-oz. patties) patties from each part.

Heat a nonstick pan over medium heat and add 1 tsp. of oil. Put 1/3 or 1/2 of the patties (depending how big your pan is and how much space your patties take up) into the pan and cook about 2 minutes per side or until browned and cooked through. Repeat with the next 1-2 batches, adding an additional teaspoon of olive oil per batch.

*Ground chicken breast will make a leaner patty, but dark (or a mixture of white and dark) meat will make a tastier patty

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This recipe was delicious! It's spicy, a bit sweet, and a bit salty--very much in style with commercial breakfast sausage recipes, except not as salty. I thought the chicken was very sticky, so I added some quinoa flakes (like breadcrumbs) to reduce the stickiness a tad. It was an awesome addition. My husband and kids enjoyed them very much! I'ill definitely make these again, thanks!

I make sausage with pork that I grind myself to keep the fat out of it, never thought of using the chicken! I will definitely be trying this. Thanks for a great idea.

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