Simple ingredients, big breakfast comfort.
For the last 2 years I have eaten Applegate’s maple chicken breakfast sausage patties almost every day for breakfast. They have the perfect blend of savory ground meat to slightly sweet pure maple syrup flavor.
In an effort to save a little cash, I decided to attempt re-creating those delicious patties at home.
While the first batch came out WAY too sweet (I definitely overdid it on the syrup!) the second batch was a HUGE success. (I had Justin taste them side-by-side and he picked the homemade ones every time!) They had a nice subtle sweetness but it was balanced out perfectly by the earthy herbs and spices.
My secret to making them taste so good? It’s all in the homemade breakfast sausage seasoning recipe, so don’t skip this part!
These are the tastiest sausages I have ever had and so easy to make. They freeze well to so if you make too many (if that’s possible) you can have them later.
– Lynda
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Oil. Avocado is best, but you can go for olive oil if needed.
- Ground chicken. While this recipe calls for ground chicken, you can easily sub in ground pork or venison, or even ground turkey. Opt for a lean blend, however. (93/7 works great!)
- Maple syrup. Be sure to use a pure syrup, avoid the artificial varieties. Honey can also be used for a different flavor profile.
- Breakfast sausage seasoning. It is so simple to make your own blend with fennel seeds, thyme, sage, salt, black pepper, and some brown sugar. Or, you can use a store-bought kind. For an added kick, toss in some red pepper flakes.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Season the chicken.
To make chicken sausages, combine the breakfast sausage seasoning, maple syrup, and meat in a large bowl. (Make sure you mix the seasoning together with a fork or a whisk so there are no clumps of brown sugar remaining!)
You can either use your hands or a potato masher to thoroughly combine all of the ingredients. Be sure no chunks of seasoning remain for the best and most consistent flavor.
Shape the patties.
With the mixture in the bowl still, use a knife or spatula to divide it into four sections.
Then, use your hands to make three homemade chicken sausage patties from each section. The patties will be about 2- to 2 ½-inches wide and ½-inch thick.
You can also shape these into links that are about 1-inch thick and 3-inches long if you’d prefer.
Cook the sausage.
Heat a thin layer of oil in a large nonstick skillet over medium to medium-high heat. Once sizzling, add the sausage patties in a single layer without touching (cook in batches if needed).
Cook for about 3 minutes per side, until golden and cooked through. Transfer to a paper towel–lined plate and keep warm in a 250°F oven until ready to serve.
Serve.
Once the patties are cooked, you can enjoy them in so many ways!
Try them on an English muffin, a biscuit, or toast, or simply stick with Air Fryer Eggs or Instant Pot Hard-Boiled Eggs for a healthy, Paleo breakfast.
Pro Tip: Save time on busy mornings by making a double or triple batch. Flash freeze the patties in a single layer, then transfer to a freezer-safe container. Pull out as many as you need, then warm them up in the microwave or skillet.
FAQs
When you prepare chicken sausage with seasonings and minimal oil, they are a super healthy option for breakfast.
Chicken breakfast sausage is healthier than pork because it has a much lower fat percent.
You can easily make this chicken breakfast sausage the day before and keep it in the fridge overnight. Alternatively, you can mix up the breakfast sausage seasoning or even prep the chicken mixture and leave in the fridge.
Place leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, tightly wrap completely cooled sausage patties and store them in a freezer-safe container for up to 6 months. These are delicious warmed back up over low heat in a skillet, or you can use the microwave for a quicker option.
What to Serve with Breakfast Sausage
Add this breakfast sausage to any of these wholesome and hearty recipes:
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Chicken Breakfast Sausage Patties
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Ingredients
Breakfast Sausage Seasoning:*
- 2 teaspoons fennel seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme dried
- ¼ teaspoon sage ground
- ⅛ teaspoon red pepper flakes optional
Chicken Breakfast Sausage:
- 1 pound ground chicken
- 1 tablespoon pure maple syrup honey or other sweetener
- 2 tablespoons oil avocado or olive
Instructions
- Breakfast Sausage Seasoning: Whisk together the breakfast sausage seasoning ingredients in a small bowl.2 teaspoons fennel seeds, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon thyme, ¼ teaspoon sage, ⅛ teaspoon red pepper flakes
- Shape Sausage Patties: Add ground chicken to a large bowl along with the maple syrup and the sausage seasoning. Mash together with either a potato masher or by hand until everything is well mixed. Divide the mixture into four sections and create three patties from each section. The patties should end up being roughly 2 to 2 ½-inches wide and ½-inch thick.1 pound ground chicken, 1 tablespoon pure maple syrup
- -OR- Make Links: Alternatively, you can shape the mixture into links that are roughly 1-inch round and 3 inches long.
- Cook Sausage in Skillet: Add 1-2 tablespoons of oil to a large skillet over medium heat. You want just enough so that it completely coats the bottom. Wait for the oil to begin to sizzle and then place the sausage patties in a single layer, being careful that none of them touch. (Depending on the size of your skillet, you may need to cook these in two batches.) Cook the sausage for 3 minutes per side, or until the edges become golden and the meat is cooked through and no longer pink.2 tablespoons oil
- Serve immediately or store in the refrigerator for up to 4 days and in the freezer for up to 3-4 months.
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Notes
- Seasoning: You can also use half of this homemade breakfast sausage seasoning or purchase a store-bought one.
- Meat: Use lean ground chicken (93% works great) so the patties hold together without drying out.
- Mixing: Don’t overmix the sausage—gentle mixing keeps the patties tender.
- Moisture: If the mixture feels dry, a tablespoon of oil or milk helps keep the sausage juicy.
- Cooking: Cook over medium to medium-high heat for good browning without burning.
- Make-Ahead: Shape the patties ahead of time and refrigerate until ready to cook.
- Freezing: Uncooked patties freeze well—separate with parchment and freeze up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Breakfast Recipes
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Wow! They came out delicious and juicy! I did substitute the dried thyme and sage with poultry seasoning since that was all I had, but it still came out amazing. Thanks for the recipe! 😀
Oh, that’s a great substitution! Poultry seasoning has so many of those same savory herbs, so it’s perfect when you don’t have thyme and sage on hand. I’m thrilled the chicken sausage turned out so juicy and flavorful! Thanks for sharing what worked for you! 😊