Homemade Chicken Breakfast Sausage

With subtle notes of pure maple syrup, these chicken breakfast sausage patties are a morning favorite in our house! A homemade seasoning mix with fennel seeds and sage is a must-make to take the flavor over the top. We love to double or triple the batch and freeze a bunch to enjoy on busy mornings!

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 mix, so don’t skip this part!

Ingredients You’ll 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. (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.
• Oil. Avocado is best, but you can go for olive oil if needed.

How to Make Chicken Breakfast Sausage

Please see the recipe card below for more detailed ingredient amounts.

1. 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.

2. 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.

3. 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°F oven to keep them warm until you’re ready to serve.

4. 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.

FAQs

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