Chicken Breakfast Sausage
Easy and freezer-friendly, Chicken Breakfast Sausage patties are perfect to have on hand for egg sandwiches and other favorite morning dishes.
Servings: 18 patties
Calories: 76kcal
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 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.
Cook:
- 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.
Store in the fridge:
- Cooked Chicken Breakfast Sausage patties or bulk sausage can be stored tightly wrapped in the refrigerator for up to 3 days.
To freeze sausage patties:
- Place the cooked, 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 resealable freezer bag and stored in the freezer for up to two months.
To freeze bulk sausage:
- After mixing the chicken, spices, and oil, put the raw mixture in a releasable freezer bag and press out all the air. Freeze the mixture, and keep for up to 2 months.
- Let the bulk sausage thaw overnight in the fridge. Then, cook it in a skillet over medium heat, breaking up the crumbles, until the meat is cooked through.
To thaw the patties:
- Allow the patties or bulk sausage to thaw overnight 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
- As you mix the ingredients together it may seem like there's too much oil, however, I find that it's just right in the end. The oil adds much-needed moisture to the sausage patties as they cook, as they stay moist through reheating from cold or frozen. No one wants a dried-out sausage patty!
- To use this Chicken Breakfast Sausage in bulk sausage recipes, skip the step of shaping the patties. Instead, cook the sausage mixture once everything is mixed together. Add it to a skillet over medium heat; cook the sausage, breaking up clumps, until the meat crumbles are cooked through.
- There are instructions in the recipe below for storing the chicken sausage in the fridge or freezer.
Nutrition
Serving: 1patty | Calories: 76kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 217mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
