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 ½poundsground chicken, dark/white mix is best
1smallonion,minced (about 3/4 cup)
3tablespoonsdried parsley
1tablespoondried sage
1teaspoonground ginger
1teaspoon (or more!)crushed red pepper, omit or reduce to suit taste
1teaspoonground black pepper
¾teaspoonsaltomit 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.