Chicken & Sage Sausage Patties

Chicken & Sage Sausage Patties

I never thought I’d be one to make my own sausages, but I also never realized how easy they could be to make. Little did I know that you don’t need all the special packaging equipment to make a darn good sausage. All you need is your hands, a fork and some everyday ingredients.

I fell in love with these Chicken & Sage Sausage Patties the moment I saw them on marthastewart.com and they did not let me down. I was honestly surprised when they not only actually tasted like breakfast sausages but were so much better then anything I’ve boughten at a store.

This mixture is quite versatile too. Instead of shaping these into patties I have crumbled the mix and cooked it in a skillet to serve in breakfast burritos, which were delicious. I’ve also thought of cooking it this way and using it as a topping for pizza. Yum!

For a quick on the go breakfast you could freeze the cooked patties, heat them in the microwave in the morning and serve them on english muffins or biscuits for a delicious breakfast burger. Is your mouth salivating yet? Because mine is.

These would also be perfect for a Christmas brunch since you can shape them ahead and store them in the fridge or freezer to be cooked later. Just make sure to thaw and let stand at room temperature for a bit, for more even cooking. If you don’t like sage feel free to use another favourite herb, but I do think sage is perfect for the holidays.

Will you be having a holiday brunch? What will you be serving?

Chicken & Sage Sausage Patties
 
Makes: 10 patties (serves 5)
Ingredients
  • 1 pound ground chicken
  • 2 tablespoons onion, finely chopped
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)
  • ½ tablespoon dijon mustard
  • ¾ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Using a fork, combine all ingredients in a medium sized bowl until evenly distributed.
  2. Shape mixture into 2 inch balls and place on a parchment lined baking sheet. Press down lightly until each patty is ½ inch thick. Make sure not to over-work the mixture or it will become tough.
  3. Heat a large skillet over medium high heat. Add a good drizzle of oil and cook patties in batches, adding oil as necessary. Cook 2-3 minutes per side, until golden brown and cooked through.
Notes
  1. You can make these the night before and store in the fridge, or freeze for up to 6 weeks. Make sure to place pieces of parchment paper between stacked patties to avoid sticking.
  2. Let the refrigerated patties sit at room temperature for 30 minutes for more even cooking. Thaw frozen patties in the fridge overnight and also let sit at room temperature for 30 minutes before cooking.

Adapted from Martha Stewart.