Breakfast sandwiches are very popular in our house. To keep up with high breakfast sandwich demand I store plenty of English muffins in the freezer, sliced and shredded cheeses in the fridge and healthy, cooked meats that can be grabbed in a flash. I made these Chicken Sausage Patties just for this purpose.
We love our breakfast sandwich maker (affiliate link), one of many kitchen gadgets we received for Christmas this year.
Before we had this toy my husband and son had their own custom methods for assembling breakfast sandwiches. This little breakfast sandwich maker churns them out more quickly and it’s fun to use.
The sausage patties freeze and reheat well which makes them very convenient. (Bacon is a popular choice for these sandwiches too, but somehow it all gets gobbled up well in advance of breakfast sandwich time!)
This sausage has a savory blend of spices, and so is not sweet as with typical breakfast sausage. They’re also not so spicy that you would pass them by in the morning.
When mixing the ingredients together it may seem like amount of olive oil is high, however I found that it adds moisture to the sausage that holds up through the cooking as well as through reheating from cold or frozen. No one wants a dried out sausage patty!
Whatever the assembly method these Chicken Sausage Patties are perfect to have on hand for a savory, hearty breakfast.
Chicken Sausage Patties
These freezer-friendly chicken sausage patties are delicious with breakfast dishes.
- 1-1/2 pounds ground chicken
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, grated
- 1 tablespoon dried parsley
- 1-1/2 teaspoons salt
- 1 teaspoon onion powder
- 3/4 teaspoon ground Sichuan pepper (optional)
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1 tablespoon canola oil
Place the ground chicken in a large bowl. Add the olive oil and grated garlic to the bowl.
In a small bowl, whisk together the parsley, salt, onion powder, Sichuan pepper (if using), rosemary, cayenne and white pepper. Add the spice mixture to the chicken.
Mix the ingredients together by hand just until ingredients are incorporated. The mixture will be very wet from the olive oil.
Line a work surface with a plastic cutting board or a sheet of plastic wrap.
Take 2 tablespoons of the chicken mixture and gently shape it into a patty about 2 inches in diameter. Place the patty on the parchment. Repeat with the remaining chicken.
Line a plate or cooling rack with a paper towel. In a large skillet heat the canola oil over medium heat, tipping the pan around or using a silicone brush to coat the pan surface with the oil. Place 4 or 5 of the chicken patties into the pan at a time.
Cook for 2-3 minutes until the surfaces of the patties have lightly browned. Flip the patties and cook for another 2-3 minutes until they're cooked through. Remove the patties to the paper towel. Repeat the cooking process with the remaining patties.
Serve the patties while still warm.
To store: The patties can be stored tightly wrapped in the refrigerator for up to 3 days.
To freeze: Place the cooled patties in a single layer on a plate or baking sheet. Wrap it tightly in plastic wrap and place in the freezer for two hours. Once the patties are frozen and firm, they can be placed into a Ziploc bag and stored in the freezer for up to two months.
To thaw: The patties can be allowed to thaw in the refrigerator. Alternatively, place one or two frozen patties on a microwave-safe plate and cook into the microwave for 15 seconds. Flip the patties over and microwave for another 15-20 seconds until they are heated through.
Be creative, curious and festive with food!