Description
These homemade maple chicken breakfast sausage patties offer a delicious, protein-packed start to your day. Made with ground chicken and seasoned with aromatic spices and a touch of pure maple syrup, they are quick to prepare and cook in under 10 minutes. Perfect for busy mornings, these sausages can be cooked in batches on the stovetop and stored in the fridge or freezer for a convenient grab-and-go breakfast option.
Ingredients
Sausage Mixture
- 1 pound (454g) ground chicken (92–94% lean)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper (or 1/4 teaspoon if using ground)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground sage
- 1/2 teaspoon fennel seeds (optional)
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons (45ml) pure maple syrup
For Cooking
- 1–2 Tablespoons (15–30ml) olive oil
Optional Garnish
- Fresh thyme
- Fresh sage
Instructions
- Mix the Ingredients: In a large bowl, combine the ground chicken, salt, black pepper, dried thyme, garlic powder, smoked paprika, ground sage, fennel seeds, ground nutmeg, and pure maple syrup. Use a large spoon or spatula to mix, or your hands for easier mixing. The mixture will be sticky.
- Heat the Skillet: Preheat a large skillet over medium-low heat. Add 1 to 2 tablespoons of olive oil to the pan. If using a nonstick skillet, medium heat is preferable to avoid burning.
- Form and Cook Patties: Scoop about 1.5 to 2 tablespoons (35–45g) of the mixture and drop it into the hot skillet. Slightly flatten each scoop into a patty with the back of a spoon or spatula. Repeat until you have about 8 patties in the pan, being careful not to overcrowd.
- Cook First Side: Cook the patties for about 5 minutes on the first side, allowing them to brown nicely.
- Flip and Finish Cooking: Flip each patty and continue cooking for an additional 3 to 4 minutes or until fully cooked. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer the cooked patties to a paper towel-lined plate or baking sheet to drain any excess oil.
- Repeat Cooking: Repeat the cooking process with any remaining sausage mixture.
- Serve and Store: Serve the patties warm, garnished with fresh thyme and/or sage if desired. Store leftovers tightly covered in the refrigerator for up to 1 week. Reheat in the microwave or in a covered skillet over low heat on the stove.
Notes
- Make-Ahead & Freezing: Mix the sausage mixture up to 1 day ahead, covered and refrigerated. Patties can also be shaped ahead and refrigerated for up to 1 day or frozen uncooked for up to 3 months. Thaw before cooking. Cooked patties freeze well for 3 months; thaw and reheat as needed.
- Substitutions: Ground turkey or ground pork can be used instead of chicken.
- Spice Variations: Nutmeg can be replaced with cinnamon. If using ground black pepper instead of cracked, reduce amount to 1/4 teaspoon. Fennel seeds are optional due to their strong flavor and can be omitted.
- Maple Syrup: Use pure maple syrup for authentic flavor; avoid pancake syrup or artificial syrups.
- Baking Option: While pan-frying is recommended for the best flavor and texture, you can bake at 400°F (204°C) for 12–15 minutes, flipping halfway. Brush patties lightly with olive oil before baking for best results.
- Doubling Recipe: Simply double all ingredients to make a larger batch.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
