Sweet maple, savory sage, and a warm chili kick — this homemade chicken breakfast sausage beats anything from a package. No preservatives, no mystery fillers, just real ingredients and real flavor. Makes 10–12 patties, perfect for meal prep and freezer-friendly too.
Ingredients
Chicken
- 1½ lbs boneless, skinless chicken thighs
Sweet & Spicy Sage Seasoning
- 1½ tsp salt
- 1 tsp black pepper
- 2 tsp rubbed sage
- 1 tsp dried thyme
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ½ tsp paprika
- ¾ tsp crushed red chili flakes
- ¼–½ tsp cayenne pepper
- 2½ tbsp pure maple syrup
- 1 tbsp brown sugar
- 1 tbsp melted butter or neutral oil
Directions
- Trim chicken thighs, cut into 1-inch chunks, freeze 20–30 min until very cold.
- Grind through a medium plate, or pulse cold chicken in a food processor in short bursts — don’t turn it into paste.
- Mix ground chicken with all seasonings by hand for about a minute, just until tacky.
- Cook a small taste-test patty first, adjust seasoning before shaping the rest.
- Shape into 10–12 patties, ½ inch thick, slightly wider than you want since they shrink.
- Cook medium-low to medium heat, 4–5 min per side, until internal temp hits 165°F. Keep the heat moderate — the maple and sugar caramelize fast and burn on high heat.
- Let patties rest 2–3 minutes before serving.
🌸 Tips
Chill your grinder attachment too — cold chicken grinds cleaner
Don’t overmix or the sausage gets dense
Double the recipe and freeze half for easy future breakfasts
🌸 Storage
Refrigerate cooked patties up to 4 days.
Freeze raw or cooked patties up to 2–3 months, thaw overnight in the fridge before cooking.
🌸 Serve With
Scrambled eggs, pancakes or waffles, breakfast sandwiches, hash browns or roasted potatoes, fresh fruit
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