These freezer-friendly ground chicken sausage patties are full of flavor and delicious with breakfast or as part of a light meal.
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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 cooked meats that can be grabbed in a flash. And these Chicken Breakfast Sausage Patties are perfect to have on hand.
Speaking of breakfast sandwiches, our breakfast sandwich maker gets a lot of use. 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 quickly and it's kind of fun to use!
Why you'll love this recipe
This ground chicken sausage recipe is handy because the patties freeze and reheat well. We love having them on hand as a homemade breakfast sausage to go in our egg sandwiches or alongside omelets.
You can also forgo the patties and use the chicken mixture as you would bulk sausage, to cook up for breakfast recipes like breakfast burritos, egg bakes, and more.
Because these sausage patties are made with lean chicken, they're also a healthier alternative to pork sausage products.
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.
🔪 How to make Chicken Breakfast Sausage Patties
Step 1: Make the chicken mixture
Mix together the ground chicken, garlic, spices, and olive oil, until the spices are distributed throughout.
Step 2: Shape the patties
Take small portions of the chicken mixture and shape them into 2-inch diameter patties.
Step 3: Cook up the sausages
Cook the patties for 5-6 minutes in a nonstick skillet until they're lightly browned on both sides and cooked through.
Notes:
- 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!
- To make this recipe for bulk sausage, skip the step of shaping patties. Instead cook the bulk sausage as you mix everything together, breaking it up as it cooks.
- There are instructions in the recipe below for storing the chicken sausage.
Whatever the assembly method these Chicken Breakfast Sausage Patties are perfect to have on hand for a savory, hearty breakfast.
The recipe is below, and here are some ways to use this sausage:
💬 How do you like this recipe? Leave a comment for me below, and a star rating on the recipe.
Chicken Breakfast Sausage Patties
Ingredients
- 1½ pounds ground chicken
- 3 tablespoons extra virgin olive oil, divided
- 1 clove garlic, grated
- 1 tablespoon dried parsley
- 1½ teaspoons salt
- 1 teaspoon onion powder
- ¾ teaspoon ground Sichuan pepper (optional)
- ½ teaspoon crushed rosemary
- ½ teaspoon cayenne pepper
- ¼ teaspoon white pepper
Instructions
Make the sausage mixture:
- Place the ground chicken in a large bowl. Add 2 tablespoons of the olive oil and the 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.
Shape and cook the patties:
- 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 remaining olive 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 make bulk sausage:
- Skip the step of shaping patties. Instead after the chicken, spices, and oil are mixed, cook the bulk sausage, breaking it up as it cooks.
To freeze bulk sausage:
- After mixing the chicken, spices, and oil, put the raw mixture in a releasable plastic bag and press out all the air. Freeze the mixture, and keep for up to 2 months.
To store the patties:
- 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:
- The patties can be allowed to thaw in the refrigerator. Alternatively, place one or two frozen patties on a microwave-safe plate and heat in the microwave for 15 seconds. Flip the patties over and microwave for another 15-20 seconds until they are heated through.
Notes
- 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!
- To make this recipe for bulk sausage, skip the step of shaping patties. Instead after the chicken, spices, and oil are mixed, cook the bulk sausage over medium heat, breaking it up as it cooks until it is cooked through.
- 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.
armchairsquid
Those do look good. Are there non-breakfast sandwich applications for this device?
Nancy Mock
Ooh, now there's a question I'd like to investigate! I'm certain many non-sandwich treats could be created in this maker. It's main point of brilliance is the hot plate that can cook a liquidy ingredient & then drop it into the rest of the creation. Perhaps the sky is the limit!
Lori L MacLaughlin
That's a neat little gadget. And those sandwiches look delicious! It takes English muffins to a whole new level. 🙂