Chicken Breakfast Sausage

Chicken Breakfast Sausage

 

Long ago… in what seems like another lifetime, I was a crazy busy personal chef.  Over a couple of decades, I cooked for so many folks that became like family to me…. singles young and old, couples young and old, families… senior parents whose children would hire me to look after them from afar!  I did dinner parties and cooking classes. I even founded a professional association in 2000 that taught many personal chefs across America (and a few other countries) how to set up, manage and operate their own personal chef businesses!  A “mishap” in a convenience store parking lot “hole” changed all that in 2014 and I had to suddenly re-career off my feet.  Another story for another day.

 

During the nearly 2 decades I cooked for so many, one of my most requested recipes was this chicken breakfast sausage.  Folks loved and requested it for all sorts of reasons. An option to pork. Seasoned this way or that. Etc. This is kid-friendly too.  If you’re on a sodium restricted diet, simply leave out the little bit of salt. You probably won’t notice with all the other tasty seasonings.  If preferred, make with ground pork.  It’s a really versatile recipe to tweak as you like.


I tweaked it until it was just like I wanted it.  And sometimes tweaked per client to suit their personal tastes.  I have also made it with apple tucked in too.  Grating in some fresh apple makes it super moist, but that’s another recipe for another day!  (Or just add some into this recipe.)  

 

If you find you like this recipe, it’s easy to double batch and freeze patties to have on hand.  Notice my suggestion for making some as is, and some as maple sausage too.  Either way, I think you will enjoy this recipe.  I like to cook in a cast iron skillet to get a little bit of a “crunch” on the outside.  (See note in recipe about cooking with maple syrup in it.)

 

This sausage is perfect alongside my Whole Wheat Nutty Lemon Ricotta Pancakes!
 

Published Carolina Country Magazine February 2020 © (copyrighted)
Propping/styling and photography  by
Wendy Perry Carolina Country Magazine Contributing Recipes Editor

 
CLICK HERE TO SUBSCRIBE TO MY TABLE SCRAPS NEWSLETTER!
 

Be sure to visit (and share) my online stores:
Aunt Dee Dee’s Kitchen …my unique seasonings, most salt-free… kitchen doodads & more!

 

Rada Knives and Kitchen Tools  USA made budget-friendly cutlery (great for gifting)
Watkins 1868 Store. Did your mama and grandma buy from “the Watkins Man?” The best vanilla…
Find me on social media:
Wendy’s HOME EConomics! Page on FB    @culinaryadventuristwendy on IG
Aunt Dee Dee’s Kitchen Page on FB      

@auntdeedeeskitchen on IG

 

Credentials @ LinkedIn
 

Disclosure:  I only recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.

Chicken Breakfast Sausage

Enjoy this moist and tasty chicken breakfast sausage... as is, or with a hint of maple too!
Course: Breakfast, Brunch, Supper
Cuisine: American, Kid-Friendly, Southern
Keyword: breakfast sausage, kid-friendly, maple sausage, sausage
Author: Wendy Perry

Ingredients

  • 1 ½ pounds ground chicken, dark/white mix is best
  • 1 small onion, minced (about 3/4 cup)
  • 3 tablespoons dried parsley
  • 1 tablespoon dried sage
  • 1 teaspoon ground ginger
  • 1 teaspoon (or more!) crushed red pepper, omit or reduce to suit taste
  • 1 teaspoon ground black pepper
  • ¾ teaspoon salt omit if low sodium needed
  • maple syrup, optional

Instructions

  • Combine all ingredients except syrup and mix well, forming 12 patties.
  • Heat skillet to medium heat and add just enough oil to coat.
    Fry about 12-15 minutes, turning once until cooked through center (165).

Notes

Option:   Make the recipe and divide in half, and add 2 tablespoons maple syrup to half to have some with and without maple. Note that the patties with maple will brown more due to the sugar.  Watch carefully to prevent burning from the sugar.  (I cook these a bit lower and cover to make sure they get done inside.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

Related Post:

Sweet Heat Sticky Belly Burnt Ends

Did you know pork belly is just unsmoked, uncured bacon?! So if you eat bacon, you eat belly. Cook up a bunch of these sticky burnt ends “pork candy” to nibble during a football game or anytime.

Read More »
Scroll to Top

don't miss out on table gossip....

subscribe to my fun newsletter!