Flavorful Lean Chicken Sausage (Printable View)
Tender, juicy ground chicken blended with fresh herbs for a flavorful morning dish.
# Ingredient List:
→ Meats
01 - 1 lb ground chicken (preferably thigh for juiciness)
→ Aromatics & Herbs
02 - 2 tablespoons finely chopped fresh parsley
03 - 2 teaspoons fresh sage, finely chopped (or 1 teaspoon dried)
04 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
05 - 2 garlic cloves, minced
→ Seasonings
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon red pepper flakes (optional)
→ Binders
11 - 1 tablespoon olive oil (plus extra for cooking)
# How to Make It:
01 - In a large bowl, gently stir together ground chicken, parsley, sage, thyme, garlic, salt, pepper, smoked paprika, onion powder, red pepper flakes, and olive oil until just combined, avoiding overmixing.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 2.5 inches in diameter and 1/2 inch thick.
03 - Warm a large nonstick skillet over medium heat and lightly coat with olive oil.
04 - Arrange patties in the skillet with space between them. Cook 4 to 5 minutes per side until golden and an internal temperature of 165°F (74°C) is reached.
05 - Transfer patties to paper towels to drain briefly and serve immediately while hot.
# Expert Suggestions:
01 -
- It tastes fresher and juicier than store bought sausage because you control every ingredient.
- Ready in under 30 minutes from mixing bowl to plate, no casings or special equipment needed.
- Ground chicken thigh stays tender and flavorful instead of drying out like breast meat would.
- Completely gluten free and dairy free without feeling like a compromise.
02 -
- Ground chicken breast will give you sad, dry patties no matter how carefully you cook them—thigh is non negotiable for this.
- Overmixing is the silent killer here; the moment you see no white streaks, step away from the bowl.
- Don't skip the thermometer check because these patties look done way before they're actually cooked through.
03 -
- Keep your hands slightly damp when shaping to prevent sticking, but don't let them drip or the mixture gets sticky instead of slippery.
- Medium heat is everything—rushed cooking on high heat leaves you with raw insides and burnt outsides.