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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(2 of 2)
Re: Breakfast Chicken Sausage Patties
Jul 12, 2009 10:18 AM
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Scott, it's getting into summer houseguests time here, and also the season of putting together fancier-than-usual breakfasts for those guests. Thanks for your recipe, and the advice about making and freezing ahead - looks like a perfect solution! • Janet
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scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
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(1 of 2)
Breakfast Chicken Sausage Patties
Jul 10, 2009 8:58 PM
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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 (optional)
heaping 1/4 tsp. ground allspice
1/4 tsp. freshly ground black pepper
about 3/4 tsp. kosher salt
1 garlic clove, finely minced or pressed
1/2 Tsp. maple syrup (or more if you like a sweeter sausage)
2-3 tsp. olive oil
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.
They freeze well cooked and raw (freeze before bagging). Sort of you own brown and serve but much more healthy.
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