Description
Easy, juicy Maple Chicken Breakfast Sausage made from scratch. Naturally sweetened, freezer-friendly, and perfect for a healthier breakfast.
Ingredients
Scale
- 1 pound (454g) ground chicken (92–94% lean)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper (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
- 1–2 Tablespoons (15–30ml) olive oil, for cooking
- Optional garnish: fresh thyme & fresh sage
Instructions
- Mix the ingredients: In a large bowl, combine the ground chicken with salt, pepper, thyme, garlic powder, smoked paprika, sage, fennel seeds (if using), nutmeg, and maple syrup. Mix gently until just combined—do not overwork.
- Shape the patties: Divide the mixture into 8 equal portions and form into small patties about 2.5 inches wide.
- Cook the sausage: Heat olive oil in a large skillet over medium heat. Add sausage patties in batches, being careful not to overcrowd.
- Sear and flip: Cook for 4–5 minutes on the first side until golden brown. Flip and cook another 4–5 minutes until cooked through (internal temp should reach 165°F / 74°C).
- Garnish and serve: Transfer to a plate lined with paper towels. Garnish with fresh thyme and sage if desired. Serve warm.
Notes
Ground chicken should be cold but not frozen for best mixing and shaping.
Make ahead and refrigerate raw patties for up to 2 days, or freeze for up to 2 months.
Try it with turkey, or add a pinch of crushed red pepper flakes for heat.