Maple Chicken Breakfast Sausage Recipe
These Maple Chicken Breakfast Sausages are a flavorful and healthier twist on traditional breakfast sausage, featuring ground chicken infused with warm spices and a hint of sweet pure maple syrup. Perfectly pan-fried to golden perfection, they make a delicious, protein-packed start to your day or a tasty addition to any brunch spread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 sausage patties 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 pound (454g) ground chicken (92–94% lean)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper (or 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
For Cooking
- 1–2 Tablespoons (15–30ml) olive oil
Optional Garnish
- Fresh thyme
- Fresh sage
Instructions
- Combine Ingredients: In a large bowl, use a large spoon, spatula, or your hands to thoroughly mix together all the ingredients except the olive oil. The mixture will be sticky, so hands might be the easiest tool for even blending.
- Heat the Skillet: Place a large skillet over medium-low heat (or medium heat if using a nonstick skillet) and add the olive oil, allowing it to heat up before cooking the patties.
- Form Patties: Scoop about 1.5 to 2 tablespoons (35–45g) of the sausage mixture at a time and drop it into the hot skillet. Slightly flatten each scoop into a patty using the back of a spoon or spatula. Arrange patties evenly without overcrowding the pan, aiming for around 8 patties depending on skillet size.
- Cook Patties: Cook the patties for 5 minutes on one side, then flip and cook for an additional 3 to 4 minutes. Check doneness by inserting an instant-read thermometer; the internal temperature should reach 165°F (74°C) to ensure they are fully cooked.
- Drain and Repeat: Transfer the cooked patties to a paper towel-lined plate or baking sheet to absorb any excess oil. Repeat the cooking process with the remaining mixture until all patties are cooked.
- Serve: Serve the chicken sausage patties warm, garnished optionally with fresh thyme and/or sage. Store any leftovers covered tightly in the refrigerator for up to one week. Reheat either in the microwave or gently in a covered skillet over low heat.
Notes
- For the best flavor and texture, use lean ground chicken (92–94% lean).
- The mixture may be sticky, so wetting your hands can make shaping patties easier.
- Fennel seeds are optional but add a nice aromatic note reminiscent of classic sausage flavors.
- Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Do not overcrowd the skillet to ensure even cooking and browning.
- Leftover patties reheat well and make a convenient breakfast option throughout the week.
Keywords: Maple Chicken Sausage, Breakfast Sausage, Chicken Patties, Healthy Breakfast, Protein-Packed Breakfast
