Description
These homemade ground chicken sausage patties are flavorful, juicy, and easy to make. Infused with a blend of aromatic herbs and spices like fennel seeds, sage, and thyme, they offer a delicious and healthier alternative to store-bought sausage. Perfect for breakfast, brunch, or any meal, these patties cook quickly on the stovetop, delivering a savory and slightly sweet taste from the optional maple syrup.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken (preferably with some dark meat for juiciness)
- 1 teaspoon fennel seeds (lightly crushed)
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon maple syrup (optional for a subtle sweetness)
For Cooking
- 1 tablespoon olive oil or cooking spray (for frying)
Instructions
- Mix Ingredients: In a large mixing bowl, combine all ingredients except olive oil. Mix gently until just combined—do not overmix to maintain a tender texture.
- Form Patties: Shape the mixture into 8 equal-sized patties, about 1/2-inch thick, for even cooking.
- Prepare Skillet: Heat a large skillet over medium heat and add olive oil or spray with nonstick cooking spray to prevent sticking.
- Cook Patties: Place patties in the skillet and cook in batches if necessary, frying each side for 3–4 minutes until golden brown and the internal temperature reaches 165°F (74°C) for food safety.
- Rest and Serve: Remove patties from the pan and let them rest for a few minutes to retain juices before serving hot and enjoying.
Notes
- Use ground chicken with some dark meat for juiciness and better flavor.
- Adjust crushed red pepper flakes to your preferred heat level or omit for a milder taste.
- Maple syrup is optional but adds a nice subtle sweetness balancing the spices.
- Do not overmix the meat mixture to keep the patties tender.
- Using a meat thermometer ensures patties are cooked to a safe temperature.
- Can be stored in the refrigerator for up to 3 days or frozen for up to a month.
