Maple Chicken Breakfast Sausage

Ingredients

• 1 pound (454g) ground chicken (92–94% lean)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper (1/4 teaspoon if using ground)
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground sage
• 1/2 teaspoon fennel seeds (optional)
• 1/4 teaspoon ground nutmeg
• 3 Tablespoons (45ml) pure maple syrup
• 1–2 Tablespoons (15–30ml) olive oil, for cooking
• optional for garnish: fresh thyme & fresh sage

Steps

1. 1

   In a large bowl using a large spoon or spatula, mix together all the ingredients except for the oil. It may be easier to use your hands to combine it all. Mixture is sticky.

2. 2

   Heat a large skillet over medium-low heat. Add the olive oil. (If using a nonstick skillet, I find medium heat is better.)

3. 3

   Scoop a portion of the mixture, about 1.5–2 Tablespoons (35–45g) in size, and drop into the hot pan. Slightly flatten into a patty using the back of a spoon or spatula. Repeat with remaining mixture until you have around 8 patties on the skillet, depending on the skillet’s size. Don’t over-crowd the skillet.

4. 4

   Cook for 5 minutes, then flip the sausage patties and cook for an additional 3–4 minutes, or until cooked through. Insert an instant-read thermometer to check for doneness; the sausage patties are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).

5. 5

   Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining mixture.

6. 6

   Serve chicken sausage patties warm with optional fresh thyme and/or sage as a garnish. Store leftovers covered tightly in the refrigerator for up to 1 week. Reheat in the microwave or in a covered skillet over low heat on the stove.