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.