Ingredients
Equipment
Method
- In a mixing bowl, combine the ground chicken, salt, black pepper, sage, garlic, Italian seasoning, and honey. Use your hands to mix everything together until well incorporated. The mixture should be slightly sticky but hold together well.
- Once combined, shape the mixture into eight equal-sized patties. I like to make them slightly thicker to keep them juicy, about one inch in thickness. Place them on a lined tray to prevent sticking.
- Cover the patties with plastic wrap and refrigerate for at least ten minutes. This allows the flavors to meld beautifully, making each bite more flavorful when cooked.
- Heat a non-stick skillet over medium heat and add a drizzle of oil. Once hot, add four patties to the skillet. You should hear a satisfying sizzle as they hit the pan.
- Cook the patties for four to five minutes on one side, flipping once they are golden brown and cooked through. You’re looking for a nice sear that locks in the juices.
- Repeat the process with the remaining patties. Adjust the heat as needed to avoid burning, ensuring they cook evenly.
- Once all the Chicken Sausage patties are cooked, transfer them to a plate and let them rest for a couple of minutes. This helps the juices redistribute throughout the sausage for maximum flavor.
- Serve your delicious homemade sausages hot, with your favorite sides or in a bun for a satisfying meal.
- Enjoy the wholesome goodness of your homemade Chicken Sausage and savor the delightful flavors!
Notes
Once cooled, transfer the leftover sausage patties to an airtight container and store them in the fridge for up to five days. The sausages also freeze well for up to two months. Remember to let them thaw in the fridge before reheating. Quickly zap the patties in the microwave or reheat them in a skillet on the stove until warmed through.