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
Makes 16 1-oz. patties (or 8 2-oz. 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
about 3/4 tsp. kosher salt
1 garlic clove, finely mincced or pressed
1/2 Tbsp. maple syrup
2-3 tsp. olive oil for cooking patties
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.
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.
*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 (huh. never knew dark meat had a little less protein?)