You’ll never want to buy store-bought once you taste this Chicken Breakfast Sausage recipe- it’s the absolute best way to make your own flavorful patties and links at home! Simply season ground chicken with a few spices, like fennel, thyme, and sage, then mix in some maple syrup for a delicious DIY breakfast sausage.
Homemade Chicken Breakfast Sausage Recipe
Recently I have become absolutely OBSESSED with the maple chicken breakfast sausage patties made by Applegate.
They have the perfect blend of savory ground meat to slightly sweet pure maple syrup flavor.
So much so, that it was getting a little ridiculous how much $$$ I was spending on them!
In an effort to save a little cash, I decided to attempt re-creating that recipe 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.
Friends even tasted it blind-folded and MUCH preferred the homemade chicken breakfast sausage!
Not only will it save you a TON of money versus buying the store-bought links and patties, but it’s also got SO much more flavor thanks to a homemade breakfast sausage seasoning mix!
Ingredients
To make this Chicken Breakfast Sausage recipe you need:
- 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.
- Maple syrup. Be sure to use a pure syrup, avoid the artificial varieties.
- 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.
- Oil. Avocado is best, but you can go for olive oil if needed.
How to Make Chicken Breakfast Sausage
The basic steps for making this Chicken Breakfast Sausage recipe are simple to follow:
Season the Chicken
To make chicken sausages, combine the breakfast sausage seasoning, maple syrup, and meat in a large bowl.
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
Add oil to a large, nonstick skillet and turn the stove-top to medium or medium-high heat. You only need enough to just coat the bottom. Too much oil and it will pop quite a bit.
Once the oil starts sizzling, set the sausage patties in a single layer. Be sure none of them touch. You will likely need to cook the chicken sausage in more than one batch.
Cook for about 3 minutes per side, or until the edges become golden and the meat is no longer pink in the middle.
When one batch is done, remove the patties to a paper-towel lined plate or baking sheet. Set them in a 250-degree oven to keep them warm until you’re 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.
Meal Prep and Storage
- To Prep-Ahead: 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.
- To Store: 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.
- To Reheat: These are delicious warmed back up over low heat in a skillet, or you can use the microwave for a quicker option.
FAQs
When you prepare chicken sausage with seasonings and minimal oil, they are a super healthy option for breakfast.
Typically, ground chicken is made from both chicken thighs and breasts. Read your specific package to get a better idea.
Either chicken or turkey are the healthiest types of breakfast sausage because they tend to be lower in fat and calories than red-meat varieties, like pork or beef.
Expert Tips and Tricks
- Go lean. Opt for a lean blend of chicken for a healthy sausage you can feel good about eating.
- DIY blend. Make your own breakfast sausage seasoning so you can control your own flavor and spice level.
- Get in there. Don’t be afraid to use your hands to really mash and mix the seasoned chicken.
- Not too hot. Be sure the skillet isn’t too warm and there is just enough oil to coat the bottom of the pan.
- Keep it warm. Place cooked patties on a baking sheet in a slightly warm oven so they stay hot until you’re ready to eat!
What to Serve with Breakfast Sausage
Add this breakfast sausage to any of these wholesome and hearty recipes:
- Sheet Pan Breakfast Potato Hash
- Egg White Bites
- Mini Quiche
- Hashbrown Breakfast Casserole
- Breakfast Egg Muffins
- Sweet Potato Hash Browns
More Breakfast Recipes
If you’re looking for other breakfast recipes to fill your mornings, try one of these next:
- Gluten-Free Pancakes
- Blueberry Pancakes
- Pumpkin Chocolate Chip Muffins
- Corned Beef Hash and Eggs
- Savory Waffles
- Breakfast Tostadas
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Chicken Breakfast Sausage Recipe
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Ingredients
Breakfast Sausage Seasoning:*
- 2 tsp. fennel seeds
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. thyme dried
- ¼ tsp. sage ground
- ⅛ tsp. red pepper flakes optional
Chicken Breakfast Sausage:
- 1 lb. ground chicken
- 1 Tbsp. pure maple syrup honey or other sweetener
- 2 Tbsp. oil avocado or olive
Instructions
- Breakfast Sausage Seasoning: Whisk together the breakfast sausage seasoning ingredients in a small bowl.2 tsp. fennel seeds, 1 tsp. salt, ½ tsp. black pepper, ½ tsp. thyme, ¼ tsp. sage, ⅛ tsp. 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 lb. ground chicken, 1 Tbsp. 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 Tbsp. 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
Meal Prep and Storage
- To Prep-Ahead: You can easily make this chicken breakfast sausage the day before and keep in the fridge overnight.
- To Store: 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 in a freezer-safe container for up to 6 months.
- To Reheat: These are delicious warmed back up over low heat in a skillet, or you can use the microwave for a quicker option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this recipe. My husband can only eat chicken and now he can enjoy a breakfast sausage again!
Yay! So happy to hear you enjoyed the recipe, Michelle! That’s so awesome he can enjoy them still. Thanks so much for taking the time to leave a comment and rating!
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.
Yay! So happy to hear you enjoyed the recipe, Lynda! I love recipes that freeze well. Thanks so much for taking the time to leave a comment and rating!
So easy and so delicious!
Yay! So happy to hear you enjoyed the recipe, Blair! Thanks so much for taking the time to leave a comment and rating!
You state 85 calories per serving, but you don’t mention serving size. It it 1,2,3, Pattie’s per serving? You show 3 Pattie’s on the plates.
Hi John. A single patty is one serving.