Quick Chicken Sausage Breakfast

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Growing up, breakfast at our house was usually limited to cereal or toast on busy weekday mornings. My mom would occasionally make eggs and bacon on weekends, but that was about as fancy as it got. I never knew breakfast sausage could be anything other than those frozen links that came in a box.

That’s when I discovered chicken sausage patties, and honestly, they changed my whole breakfast game. They’re not just healthier than regular pork sausage – they’re actually easier to cook too. No more oil splatters all over the stove or worrying about whether the middle is done. Just a few minutes in the pan, and breakfast is ready.

What Kind of Ground Chicken Should I Use?

For homemade chicken sausage, you’ll want to pay attention to which ground chicken you grab at the store. Regular ground chicken typically has a mix of white and dark meat, which is ideal for sausage since it provides enough fat to keep things juicy. If you see packages labeled “ground chicken breast,” you might want to skip those – they’re too lean and can make your sausage dry. When shopping, look for ground chicken that’s pink and fresh-looking, and aim for a fat content around 7-10% if it’s marked on the package. If your ground chicken seems particularly lean, you can always ask your butcher to grind some chicken thighs for you instead.

Options for Substitutions

This breakfast sausage recipe is pretty flexible and you can make several swaps if needed:

• Ground chicken: You can easily swap ground chicken with ground turkey, pork, or even a mix of meats. If using turkey, add an extra tablespoon of oil since it’s typically leaner than chicken.
• Fennel seeds: Fennel seeds give that classic sausage taste, but if you’re out, try using half the amount of anise seeds, or add extra sage and thyme instead.
• Maple syrup: Honey works great as a 1:1 replacement, or try brown sugar (use 2 teaspoons instead). You can even skip the sweetener if you prefer savory sausage.
• Ground sage: Fresh sage works too – just use 1 tablespoon finely chopped. If you’re out completely, try poultry seasoning, which usually contains sage as its main ingredient.
• Red pepper flakes: Feel free to use cayenne pepper (start with a pinch), hot sauce, or skip it if you don’t want the heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken sausage is ending up with dry, crumbly meat – this happens because ground chicken has very little fat compared to traditional pork sausage. To keep your sausage juicy, avoid overcooking it and remove it from the heat when it reaches an internal temperature of 165°F. Another common mistake is not toasting the fennel seeds before adding them to the mixture – taking an extra 2-3 minutes to toast them in a dry pan brings out their natural oils and adds much more flavor to your sausage. For the best texture, don’t overmix the meat mixture; gently combine the ingredients just until they’re evenly distributed, as overworking the meat can make it tough and dense. If you’re shaping patties, keep your hands slightly wet to prevent the mixture from sticking, and make a small dimple in the center of each patty to prevent it from puffing up during cooking.

What to Serve With Chicken Sausage?

These homemade chicken sausages are perfect for a hearty breakfast spread, and there are so many tasty ways to serve them! The maple-fennel flavors pair wonderfully with classic breakfast sides like scrambled eggs, hash browns, or home fries. I love serving these sausages alongside fluffy buttermilk pancakes or French toast, letting the maple syrup tie all the flavors together. For a healthier spin, try them with sautéed bell peppers and onions, or add some fresh fruit on the side to balance out the savory flavors.

Storage Instructions

Keep Fresh: Once your chicken sausage has cooled, place it in an airtight container and pop it in the fridge. It’ll stay good for 3-4 days, making it perfect for your weekly meal prep. The flavors actually get even better after a day as the herbs and spices continue to blend together!

Freeze: This breakfast sausage is great for freezing! Form uncooked patties and place them between layers of parchment paper in a freezer bag, or freeze cooked patties in an airtight container. They’ll keep well for up to 3 months. I like to make a double batch just for freezing – it’s such a time-saver on busy mornings!

Warm Up: To reheat refrigerated sausage patties, just pop them in a skillet over medium heat for 2-3 minutes per side until heated through. For frozen cooked patties, thaw overnight in the fridge first. You can also microwave them for about 30 seconds, though they’re tastier when reheated in a pan.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-75 g
• Fat: 50-55 g
• Carbohydrates: 10-15 g

Ingredients

• 2 teaspoons fennel seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground sage
• 1/8 teaspoon red pepper flakes (optional)
• 1 pound ground chicken
• 1 tablespoon maple syrup (or honey or another sweetener)
• 2 tablespoons oil (choose avocado or olive)

Step 1: Prepare the Breakfast Sausage Seasoning

Start by whisking together the breakfast sausage seasoning ingredients in a small bowl until they are well combined.

This will ensure that the flavors are evenly distributed in your sausage mixture.

Step 2: Mix and Shape the Sausage

In a large bowl, combine the ground chicken with the maple syrup and the previously prepared sausage seasoning.

Use a potato masher or your hands to mash everything together until the mixture is thoroughly mixed.

Divide the mixture into four even sections.

Shape three patties from each section, aiming for each patty to be roughly 2 to 2 ½-inches wide and ½-inch thick.

Alternatively, if you prefer links, shape the mixture into small links that are about 1-inch round and 3 inches long.

Step 3: Cook the Sausage

Add 1-2 tablespoons of oil to a large skillet and place it over medium heat, ensuring the oil completely coats the bottom of the skillet.

Wait for the oil to begin to sizzle, then carefully place the sausage patties (or links) in a single layer, ensuring they do not touch each other.

You may need to cook them in batches if your skillet is small.

Cook each patty for approximately 3 minutes per side, until the edges are golden and the meat is fully cooked and no longer pink inside.

Step 4: Serve and Store

Once the sausage is cooked, serve it immediately for the best taste and texture.

If you have leftovers, you can store them in the refrigerator for up to 4 days or in the freezer for up to 3-4 months.

Reheat as needed before serving.