Chicken Breakfast Sausage

The first time I made homemade chicken sausage, I was trying to dodge the preservatives in store-bought versions, but I ended up discovering something better than I expected. Ground chicken thigh, a handful of fresh herbs, and about ten minutes of work transformed into patties that tasted nothing like those thin, rubbery breakfast links I'd grown up with. There's something deeply satisfying about shaping them with your own hands and watching them sizzle in the pan.

I remember serving these to my sister on a lazy Sunday morning, and she asked twice if I'd actually made them myself. The smell of sage and smoked paprika filling the kitchen felt like proof that breakfast could be both simple and special, nothing fancy but somehow better than a restaurant would make it.

Ingredients

• Ground chicken (500g, preferably thigh): Thigh meat stays juicier than breast and carries more flavor—this is the secret to sausages that don't taste dry.
• Fresh parsley (2 tablespoons, finely chopped): Brightens the whole mixture with a gentle herbal note that grounds the spices.
• Fresh sage (2 teaspoons, finely chopped): The backbone of classic sausage flavor; use dried if you must, but fresh is worth hunting down.
• Fresh thyme (1 teaspoon): Adds a subtle earthiness that keeps these from tasting one-dimensional.
• Garlic (2 cloves, minced): Disperses throughout the patty to give every bite a whisper of savory depth.
• Salt (1 teaspoon): Seasons thoroughly and helps the mixture hold together as you shape it.
• Black pepper (½ teaspoon): Just enough bite without overwhelming the delicate chicken flavor.
• Smoked paprika (½ teaspoon): Brings warmth and a hint of smokiness that makes these taste like they came from a proper kitchen.
• Onion powder (½ teaspoon): Fills in savory gaps and makes the herb blend feel complete.
• Red pepper flakes (¼ teaspoon, optional): Add this if you want a gentle heat that builds as you chew.
• Olive oil (1 tablespoon, plus more for cooking): Keeps the mixture tender and prevents it from drying out as the chicken cooks.

Instructions

Mix with restraint:

Combine all ingredients in a large bowl and mix just until everything disappears into the chicken—this takes maybe thirty seconds. Overmixing makes them tough and dense, which defeats the entire purpose.

Shape into patties:

Divide the mixture into 8 equal portions and gently form each into a flat patty about the size of a golf ball pressed down. They'll shrink slightly as they cook, so don't make them too thick.

Heat your skillet:

Get a nonstick skillet over medium heat with a thin layer of oil. You'll know it's ready when the oil shimmers slightly and a test piece sizzles immediately.

Cook until golden:

Place patties in the hot pan with space between them and leave them alone for four to five minutes until they're deeply browned on the bottom. Flip once and cook the other side until the internal temperature hits 165°F (74°C).

Rest and serve:

Transfer to a paper towel to drain excess oil, then eat them while they're still warm and the edges are crispy.

Save

The moment these became a fixture in my breakfast rotation was when I realized I was no longer reaching for store-bought sausage at all. It wasn't just about avoiding preservatives anymore—it was about having something I'd actually made that tasted better and made me feel better about what I was eating.

Making Them Ahead

Shape your patties the night before or on Sunday, lay them on a sheet of parchment paper on a baking tray, freeze them solid, then transfer to a freezer bag. When you want breakfast, cook them straight from frozen—just add a minute or two to the cooking time and everything works out perfectly.

Flavor Variations Worth Trying

Once you've made the basic version, you'll start seeing possibilities everywhere. A pinch of fennel seeds brings an almost Italian depth, a teaspoon of maple syrup adds sweetness that rounds out the savory spices, and a tiny bit of cayenne pushes the heat just far enough that it lingers pleasantly.

Serving and Pairing

These are forgiving enough to go with almost anything, which is part of why I make them so often. Serve them with scrambled eggs and toast, wrap them in a whole grain tortilla with avocado, or just eat a couple with a cup of coffee and nothing else.

• Pair with soft scrambled eggs and a slice of good sourdough toast for a complete breakfast.
• Wrap in a warm tortilla with avocado, greens, and a squeeze of lime for something more substantial.
• Make extra and crumble them into a breakfast hash with roasted vegetables the next day.

Save

These sausages quietly became the thing I'm most proud to make for people, which says something since it takes less than half an hour from start to finish. Sometimes the best dishes are the simple ones.

Recipe FAQ

→ What type of chicken is best for the sausage?

Ground chicken thighs are preferred for their juiciness and rich flavor, resulting in tender patties.

→ Can I add other herbs to the mixture?

Yes, fresh or dried herbs like rosemary or fennel seeds can be included to customize the flavor profile.

→ How should the patties be cooked?

Cook the patties in a lightly oiled nonstick skillet over medium heat for 4–5 minutes per side until golden and cooked through.

→ Is it possible to prepare the patties in advance?

Yes, raw patties can be frozen separated by parchment paper for convenient cooking later.

→ What are some serving suggestions?

These patties go well with eggs, toast, or inside a breakfast sandwich for a satisfying meal.