Flavorful lean chicken sausage (Printable)
Juicy chicken patties infused with herbs and spices for a tender, flavorful start to the day.
# What You'll Need:
→ Meats
01 - 1 pound ground chicken (preferably thigh for juiciness)
→ Aromatics & Herbs
02 - 2 tablespoons finely chopped fresh parsley
03 - 2 teaspoons fresh sage, finely chopped (or 1 teaspoon dried)
04 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
05 - 2 garlic cloves, minced
→ Seasonings
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon onion powder
10 - ¼ teaspoon red pepper flakes (optional)
→ Binders
11 - 1 tablespoon olive oil (plus extra for cooking)
# How to Make It:
01 - In a large mixing bowl, gently mix ground chicken, parsley, sage, thyme, garlic, salt, black pepper, smoked paprika, onion powder, red pepper flakes, and olive oil until just combined; avoid overmixing.
02 - Divide the mixture into 8 equal portions and shape each into a small patty approximately 2.5 inches wide and ½ inch thick.
03 - Heat a large nonstick skillet over medium heat and add a thin layer of olive oil.
04 - Place patties in the skillet spaced apart and cook 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
05 - Remove patties from skillet and briefly drain on paper towels. Serve hot.
# Expert Advice:
01 -
- They're ready in under 30 minutes from mixing bowl to plate, perfect for weekday mornings when time matters.
- Ground chicken thigh keeps everything juicy and tender, none of that dry, crumbly texture you get with store versions.
- Fresh herbs make these taste nothing like the artificial-tasting breakfast links you find in packages.
02 -
- Don't skip the step of checking that internal temperature; undercooked chicken is never worth it, and a meat thermometer takes the guesswork out of cooking.
- If you add maple syrup to the mixture, reduce the salt slightly because maple brings sweetness and you don't want the finished sausages to taste unbalanced.
03 -
- A meat thermometer removes all doubt about doneness; 74°C (165°F) is the safe internal temperature for poultry, and hitting it every time means juicy sausages instead of overcooked ones.
- Keep your hands cold and wet while shaping to prevent sticking, and don't press the patties down while they cook because squeezing releases the juices you want to keep inside.