I don’t remember the last time I bought breakfast sausage. Years ago we started making these savory chicken patties for Sunday brunch. A much better version than anything you can get in the store and a lot less sodium! No pork meant my Mother could have them, as well. These are so easy to pull together and easily adapted to many different flavor profiles. Favorite ingredients have been diced jalapeño, minced garlic, chopped herbs, lemon zest, lime zest, orange zest, fennel seeds, smoked paprika, green onion, red onion, grated green apple. chiffonade of kale, goat cheese and diced bell pepper
As part of our skillet cooking series, here’s our favorite version of savory chicken sausage patties:
Savory Chicken Sausage Patties
Makes approximately 8 patties
- 3 T finely chopped shallot (or red onion)
- 1 T minced fresh garlic
- 1 T fennel seed
- 1 T finely chopped fresh thyme (or dried)
- 1 T lemon zest
- 1 tsp lemon juice
- 1 organic egg
- 1 tsp kosher salt
- 1 lb ground chicken
- 1-1/2 tsp smoked paprika
- 1 tsp cracked black pepper
- 1/2 tsp crushed red pepper (optional)
- 1/4 C finely chopped organic Italian parsley
- 2 T extra virgin olive oil
This is an easy recipe to double. If you have extra patties, they freeze well. Use left over patties in tomato sauce, in eggs, crumbled over lentils or in quesadillas. Great little protein item to have on hand!
We added the egg to this recipe to help hold the chicken patties together a little more. Ground chicken can be sticky and difficult to work with and sometimes needs a little binder to make the patties cook uniformly. The egg can be omitted if you’d rather just go with the meat and other ingredients.
How much ground chicken?
Thank you for your message. This recipe is for 1 lb of ground chicken. Guess that’s an important piece of the recipe! Thank you for bringing this to our attention.