Chicken Sausage

Chicken Sausage Recipe

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Hope Wasylenki


It's a leaner alternative to pork sausage.

A yummy addition to a freshly baked buttermilk biscuit.

★★★★★ 1 vote
25 Min
15 Min
Pan Fry


1 lb
boneless chicken
2 tsp
1 Tbsp
ground sage
1 Tbsp
poultry seasoning
1 tsp
ground fennel seed
1/2 tsp
crushed red pepper flakes


1I use mostly white meat chicken (75/25 ratio), but you could use all of either white or dark or a 50/50 ratio of white and dark. Cut chicken into approximately 1 inch cubes and pop into your freezer for 20 minutes to firm up a bit. Grind chicken with a hand-cranked meat grinder, or with a food processor (or you can get it from your local butcher ground up). Sure, you can get pre-ground at some grocery stores, but, remember you have no idea what the ratio of skin and fat was used during the grinding process.
2Mix in the spices and place mixture into refrigerator for 30-60 minutes before forming into patties. Keep chicken cold and cook as soon as possible.
3Form into 6-8 patties and fry in a skillet with 1 tbsp olive oil (patties are so lean, they need a bit of fat to fry). Tuck into a freshly baked biscuit with a fried or scrambled egg for an awesome breakfast.
4Cook crumbled chicken sausage and use on a pizza or in a pasta dish.
5Yields 6 - 8 patties.

About Chicken Sausage

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy
Hashtag: #sausage