Breakfast Chicken Sausage Patties



I’ve mentioned before that I’m a  big fan of chicken sausage. I always buy different types of links from Trader Joe’s, mostly for dinner but the occasional breakfast  links, too.  Both Tom and I were a little skeptical of them at first and although nothing will ever taste just like pork except…well, pork…they are a really delicious and healthy alternative when you want to eat sausage.

I’ve been meaning to make my own breakfast sausage patties for an incredibly long time, but they’ve just been getting pushed back. I wanted to make them on a weekend, so I could enjoy some fresh patties for breakfast, but the thing about weekends is that I never know where they go. One minute it’s Friday at 5:00 p.m. and the next minute I’m sitting at my desk on Monday morning. Plus, my original (much loftier) goal was to make my own English muffins or bagels in order to make a truly from-scratch breakfast sandwich (is it still truly from scratch if I don’t raise my own chickens for the eggs and make my own cheese…?).  But, I put this (and other yeast bread-making plans) on hold for so long that when I looked at my packet of yeast, it had expired.

Breakfast sausage, to me, is pretty earthy with just a little sweetness to it. I debated adding some brown sugar to the mix, but ultimately landed on maple syrup, which seemed more breakfasty to me.

These were really quite delicious. I had planned on freezing half of them, either alone or in breakfast-sandwich form, but after Tom ate a couple, he told me to just leave them in the fridge and he’d polish most of them off soon.  You could eat them with some eggs, or on a breakfast sandwich, or however you like. I made small & thin (1 oz.) patties, but feel free to shape them to your liking.


I made a few breakfast sandwiches with these, using either 1 whole egg or 2 whites, 1 sausage patty, a slice of 2% cheddar and a whole wheat English muffin.  These came out to 240-290 calories per serving, which is so much healthier than the kind you get at the drive through.

Breakfast Chicken Sausage Patties


  • 1 lb. ground chicken*
  • 1/2 tsp. dried sage
  • 1/2 tsp. dried marjoram
  • 1/2  to 3/4 tsp. dried thyme
  • 1/4 tsp. ground cayenne pepper
  • heaping 1/4 tsp. ground allspice
  • 1/4 tsp. freshly ground black pepper
  • 3/4 - 1 tsp. kosher salt
  • 1 garlic clove, finely minced or pressed
  • 1/2 Tbsp. maple syrup
  • 2-3 tsp. olive oil for cooking patties


  1. Lightly mix all ingredients together until the herbs/spices are well incorporated - make sure you don't over mix! Divide the mixture into 4 equal parts, and then make 4 (or 2, for 2-oz. patties) patties from each part.
  2. Heat a nonstick pan over medium heat and add 1 tsp. of oil.  Put 1/3 or 1/2 of the patties (depending how big your pan is and how much space your patties take up) into the pan and cook about 2 minutes per side or until browned and cooked through. Repeat with the next 1-2 batches, adding an additional teaspoon of olive oil per batch.

    *Notes: Ground chicken breast will make a leaner patty, but  dark (or a mixture of white and dark) meat will make a tastier patty. Nutritional information for both is as follows:

    Using all white meat (per 1 oz. patty, using 3 tsp. oil): Calories: 40.9 / Fat: 1.2g / Saturated Fat: 0.2g / Carbs: 0.6g / Fiber: 0.1g / Protein: 6.6g

    Using  dark meat (per 1 oz. patty, using 3 tsp. oil): Calories: 52 / Fat: 3.6g / Saturated Fat: 1.0g / Carbs: 0.6g / Fiber: 0.1g  / Protein: 5.2g
Elly Says Opa!

24 thoughts on “Breakfast Chicken Sausage Patties

  1. These look delicious. You know, I’ve never had chicken sausage? I just recently started eating sausage and love it, so I think I need to try these. Good job! (and I don’t think they are out of shape 🙂

  2. Oh my gosh I’m so excited about this recipe!!! I LOVE chicken and turkey sausage (especially TJ’s), and like you I’ve been meaning to make my own at home for a while. These look fantastic!

  3. I’m so impressed, they look super flavorful and are also pretty healthy! I’m completely addicted to breakfast sandwiches and make one for myself at least once every weekend 🙂 Yours is making me crave one right now!

  4. We tried this recipe this morning. It was so tasty! It’s ultra expensive to buy sausages in Tanzania because they’re only imported in from Kenya or South Africa. We were looking for our own cheaper alternative. I made one alteration (in my attempt to get veg in at every meal). I finely diced half a carrot and some celery and added it to the mixture. We loved it and so did the baby, but it did turn on the sweet factor. Next time I’ll either add a bit more salt or cut out the syrup to counteract the sweet. Thanks for posting this recipe!

  5. Just made a pound of these this week. Trying to cut back on my sugar intake, I left out the syrup — still VERY delicious! Definitely something I will be making time and time again.

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