Pin it
These homemade chicken sausage patties have become my secret weapon for meal prep and healthier breakfast options. I started making these when I got tired of paying premium prices for store-bought chicken sausage that was loaded with preservatives and way too much sodium. The first batch I made turned out so flavorful and juicy that my family couldn't believe I'd made them from scratch using just ground chicken and basic seasonings. Now I make double batches every weekend and freeze half for quick weekday breakfasts and dinners.
The beauty of making your own sausage is knowing exactly what goes into it. My husband, who's usually skeptical of my healthier swaps, actually prefers these to the store-bought versions. The combination of sage and Italian seasoning with that touch of honey creates the perfect balance of savory and slightly sweet that makes these incredibly satisfying.
Ingredients You'll Need
- Ground chicken: (1 pound) - ground thighs work best for juiciness, but breast meat or a mix works fine too
- Dried sage: (1 teaspoon) - this is what gives that classic breakfast sausage flavor
- Italian seasoning: (1 teaspoon) - adds depth and complexity to the overall taste
- Sea salt: (1 teaspoon) - enhances all the other flavors without being overwhelming
- Black pepper: (1/2 teaspoon) - adds just enough heat and spice
- Fresh garlic: (2 cloves, minced) - much better than powder for authentic flavor
- Honey: (1 tablespoon) - provides subtle sweetness that balances the savory elements
- Neutral cooking oil: (as needed) - for cooking the patties if using stovetop method
Step-by-Step Instructions
- Combine all ingredients for even distribution:
- In a large mixing bowl, add the ground chicken, dried sage, Italian seasoning, salt, black pepper, minced garlic, and honey. Using your hands, gently mix everything together until the seasonings are evenly distributed throughout the meat. Don't overmix, as this can make the patties tough - just until everything is well combined.
- Shape into uniform patties for even cooking:
- Divide the mixture into 8 equal portions and shape each into a patty about 3-4 inches in diameter and roughly 1/2 inch thick. Place the shaped patties on a parchment-lined baking sheet, making sure they don't touch each other. The uniform size ensures they all cook at the same rate.
- Chill for better texture and easier handling:
- Cover the baking sheet with plastic wrap and refrigerate the patties for at least 10 minutes, up to 1 hour. This chilling time helps the patties hold their shape during cooking and prevents them from falling apart in the pan. Don't skip this step - it makes a real difference.
- Cook using your preferred method for perfect results:
- For stovetop: Heat a thin layer of oil in a non-stick skillet over medium heat. Cook 3-4 patties at a time for 5-6 minutes per side until golden brown and cooked through to 165°F internal temperature. For oven: Place on a parchment-lined baking sheet and bake at 375°F for 20-25 minutes until cooked through. For air fryer: Cook at 375°F for 12-15 minutes, flipping halfway through.
- Rest and serve for optimal flavor:
- Transfer cooked patties to a paper towel-lined plate to absorb any excess oil. Let them rest for 2-3 minutes before serving - this allows the juices to redistribute for the most tender, flavorful result. Serve immediately while hot, or cool completely before storing for meal prep.
Pin it
Getting the Right Ground Chicken
Ground chicken thighs contain more fat than ground breast meat, which keeps these sausage patties juicy and flavorful. If you can only find ground breast meat, the patties will still be delicious but might be slightly less moist. A mix of both works perfectly too.
Balancing the Seasoning Profile
The combination of sage and Italian seasoning creates that classic sausage flavor without being too heavy on any one spice. The honey adds just enough sweetness to balance the savory elements without making the patties taste sweet. Start with these amounts and adjust to your family's taste preferences.
Mastering the Shaping Technique
When forming the patties, make a slight indentation in the center of each one with your thumb. This prevents them from puffing up into a ball shape during cooking and ensures even cooking throughout. Keep your hands slightly damp to prevent the mixture from sticking.
Understanding Cooking Method Differences
Stovetop gives you the most control and creates beautiful golden-brown crusts. Oven cooking is more hands-off and great for larger batches. Air fryer produces crispy exteriors while keeping the inside juicy, and it's the fastest method. Choose based on your schedule and preference.
Storage and Freezing Strategy
These patties are perfect for meal prep. You can freeze them raw or cooked, but make sure the ground chicken wasn't previously frozen if you plan to freeze raw patties. Wrap individually in plastic wrap before freezing to prevent them from sticking together in a big clump.
I learned the importance of the chilling step the hard way when my first batch fell apart in the pan because I was too impatient to wait. Now I always make sure to give them proper resting time, and the difference in how well they hold together is dramatic. My kids love these in breakfast sandwiches, and I feel good knowing they're getting protein without all the processed ingredients.
Pin it
These homemade chicken sausage patties have become one of those recipes that makes me feel like I'm taking better care of my family's health without sacrificing any flavor. The process is simple enough to do regularly, yet the results taste so much better than anything you can buy pre-made. They freeze beautifully, reheat perfectly, and work in everything from breakfast sandwiches to pasta dishes, making them one of the most versatile proteins in my meal prep rotation.
Frequently Asked Questions
- → Can I make these chicken sausage patties ahead of time?
- Yes! You can shape the patties and store them in the fridge for up to 2 days before cooking, or freeze them for up to 2 months.
- → What can I substitute for honey in this recipe?
- You can use maple syrup, brown sugar, or agave nectar as a substitute for honey in equal amounts.
- → How do I know when the chicken sausage patties are fully cooked?
- The patties are done when they reach an internal temperature of 165°F and the juices run clear when pierced with a fork.
- → Can I bake these patties in the oven instead?
- Yes! Bake them at 400°F for 12-15 minutes, flipping once halfway through cooking until golden brown.
- → What herbs can I use instead of sage?
- You can substitute sage with thyme, rosemary, or fennel seeds for different flavor profiles in your chicken sausage patties.