Chicken Breakfast Sausage

Chicken breakfast sausage is a flavorful, lighter alternative to traditional pork sausage, perfect for a wholesome breakfast or brunch. Juicy ground chicken is seasoned with warm spices and fresh herbs, then shaped into patties and pan-seared until golden brown. It’s quick, easy, and so much tastier than store-bought!

Why You’ll Love This Recipe

• Lower in fat than pork sausage, but just as delicious
• Easy to make with simple pantry spices
• No fillers or preservatives—just real, fresh ingredients
• Freezer-friendly and great for meal prep
• Perfect alongside eggs, toast, or breakfast bowls

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground chicken (preferably dark meat for juicier patties)
• Olive oil or butter (for cooking)
• Maple syrup or brown sugar (optional, for a hint of sweetness)
• Fresh garlic, minced (optional)
• Fresh or dried sage
• Dried thyme
• Smoked or sweet paprika
• Onion powder
• Salt and black pepper
• Red pepper flakes (optional, for heat)

directions

1. In a large bowl, combine ground chicken, garlic, sage, thyme, paprika, onion powder, salt, pepper, and maple syrup if using. Mix until just combined—don’t overmix.
2. Form the mixture into small patties, about 2–3 inches wide.
3. Heat olive oil or butter in a skillet over medium heat. Add patties in a single layer without crowding.
4. Cook for 3–4 minutes per side, until golden brown and cooked through (internal temp should reach 165°F / 74°C).
5. Transfer to a plate and keep warm. Repeat with remaining patties. Serve immediately.

Servings and timing

• Makes about 8–10 small patties (4 servings)
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Variations

• Add chopped fresh herbs like rosemary or parsley for extra flavor.
• Make it spicy with extra red pepper flakes or cayenne.
• Use ground turkey instead of chicken if you prefer.
• Shape into small meatballs for a fun brunch option.
• Skip the sugar for a savory-only version.

storage/reheating

• Store cooked sausage patties in an airtight container in the fridge for up to 4 days.
• Reheat gently in a skillet over medium heat or in the microwave until warmed through.
• Freeze cooked or uncooked patties in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking or reheating.

FAQs

Is chicken breakfast sausage healthier than pork sausage?

Yes—chicken sausage is leaner and lower in saturated fat, but still flavorful.

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well.

Why are my sausage patties dry?

Use ground chicken with a bit of fat (like dark meat) and don’t overcook.

How do I make sausage patties stick together?

Mix gently but thoroughly, and chill the mixture for 10–15 minutes if it’s too soft.

Can I bake these instead of frying?

Yes—bake at 375°F (190°C) on a lined baking sheet for about 15–18 minutes, flipping halfway.

Can I make these ahead of time?

Yes—shape the patties, cover, and refrigerate for up to 1 day before cooking.

Do I need to add sugar or maple syrup?

No, but a touch adds classic breakfast sausage sweetness.

What should I serve with chicken breakfast sausage?

Eggs, toast, breakfast potatoes, or a breakfast sandwich.

Can I freeze uncooked sausage patties?

Yes—freeze on a tray, then store in a bag. Cook from frozen or thaw first.

How do I know the sausage is cooked through?

The internal temperature should reach 165°F (74°C) and juices should run clear.

Conclusion

Homemade chicken breakfast sausage is an easy, tasty way to enjoy a lighter breakfast that doesn’t skimp on flavor. With just a few fresh ingredients, you can skip the store-bought version and make a big batch to enjoy all week long!

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