Chicken Breakfast Sausage (No Sugar Added)

This Chicken Breakfast Sausage is a high-protein, sugar-free alternative to store-bought brands. Easy to meal prep and perfectly savory!

Course Breakfast

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 125kcal

Author Rebecca Taig

Ingredients

For Chicken Breakfast Sausage

1 pound ground chicken 93% lean
1 teaspoon salt
1 teaspoon ground dried sage
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
¼ teaspoon ground fennel
¼ teaspoon nutmeg

For Frying

1 tablespoon olive oil, divided

Instructions

Combine the meat and spices: In a large mixing bowl, add the ground chicken, salt, ground sage, black pepper, garlic powder, onion powder, dried thyme, smoked paprika, red pepper flakes, ground fennel, and ground nutmeg. Using a spoon, mix until the herbs and spices are evenly distributed throughout the meat.
Pro-Tip: Try not to overwork the meat; mixing just until combined ensures the sausages stay tender rather than becoming dense.
Shape the patties. For consistent cooking and accurate macros, use a food scale to divide the mixture into 12 equal portions (approximately 38 grams per patty). Roll each portion into a smooth ball between your palms, then gently press down to slightly flatten it into a uniform disc. Arrange the patties on a parchment-lined baking sheet and refrigerate for 10 minutes.
Note on Chilling: Refrigerating the patties for 10 minutes helps the spices meld and firms up the mixture, ensuring they hold their shape and develop a better golden sear when they hit the pan.
Cook the sausages. Heat half a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear six patties for 2 to 3 minutes, then flip and cook for another 1 to 2 minutes until golden-brown and the internal temperature reaches 165°F. Repeat the process with the remaining patties, adding more oil if necessary.
Serve. Once the chicken sausages are fully cooked, transfer them to a plate and serve.

Notes

Maple Version: If you prefer your chicken sausage a bit sweeter, simply add one tablespoon of maple syrup to the meat and spice mixture while stirring.

Nutrition