Maple Chicken Breakfast Sausage is a delicious and healthy twist on traditional sausage. This recipe combines ground chicken with the sweet flavor of maple syrup and a blend of savory spices. Perfect for breakfast or any time you crave a hearty meal, these sausages are easy to make and packed with flavor.
Why Make This Recipe
Making your own breakfast sausage not only allows you to control the ingredients but also offers a fresher taste than store-bought options. Using ground chicken makes this dish lighter while still satisfying your cravings. The addition of pure maple syrup adds a unique sweetness that pairs beautifully with the spices, making this recipe a standout choice for any breakfast plate.
How to Make Maple Chicken Breakfast Sausage
Follow these simple steps to create your own Maple Chicken Breakfast Sausage at home.
Ingredients
- 1 pound (454g) ground chicken (92–94% lean)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper (1/4 teaspoon if using ground)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground sage
- 1/2 teaspoon fennel seeds (optional)
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons (45ml) pure maple syrup
- 1–2 Tablespoons (15–30ml) olive oil, for cooking
- Optional for garnish: fresh thyme & fresh sage
Directions
In a large bowl, mix together all the ingredients except for the olive oil. It may be easier to combine everything using your hands, as the mixture can be sticky.
Heat a large skillet over medium-low heat. Add the olive oil. If you are using a nonstick skillet, medium heat works best.
Scoop a portion of the mixture, about 1.5–2 Tablespoons (35–45g), and drop it into the hot pan. Flatten it slightly into a patty using the back of a spoon or spatula. Repeat this step with the remaining mixture until you have about 8 patties in the skillet, depending on its size. Avoid overcrowding the skillet.
Cook the patties for 5 minutes. Flip them over and cook for an additional 3–4 minutes, or until they are fully cooked. Use an instant-read thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
Transfer the cooked patties to a plate lined with paper towels. Repeat the cooking process with the remaining mixture.
Serve warm with optional fresh thyme and/or sage for garnish. Store any leftovers tightly covered in the refrigerator for up to 1 week. Reheat in the microwave or a covered skillet over low heat.
How to Serve Maple Chicken Breakfast Sausage
These maple chicken sausages can be served in many ways. They are excellent with scrambled eggs, on a breakfast sandwich, or as part of a hearty breakfast plate. Pair them with fresh fruit or whole-grain toast for a balanced meal.
How to Store Maple Chicken Breakfast Sausage
Store leftover Maple Chicken Breakfast Sausage in an airtight container in the refrigerator. They can last up to one week. For longer storage, consider freezing them in a single layer on a baking sheet before transferring to a freezer-safe container. This way, you can enjoy them at a later date.
Tips to Make Maple Chicken Breakfast Sausage
- Use lean ground chicken for a healthier option.
- If you want a bit more kick, add a pinch of red pepper flakes to the mixture.
- Feel free to customize the spices based on your preference.
Variation
You can easily switch up the flavor by adding different herbs or spices. For example, try adding apple cider vinegar for a tangy twist or switch the maple syrup for honey if you’re looking for a different sweetness.
FAQs
Q1: Can I use turkey instead of chicken?
A1: Yes, you can substitute ground turkey for ground chicken in this recipe.
Q2: Is it necessary to use maple syrup?
A2: Maple syrup adds a unique flavor, but you can substitute with honey or agave syrup if desired.
Q3: How can I tell when the sausage is done?
A3: Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) to ensure it is fully cooked.
Enjoy making and savoring your Maple Chicken Breakfast Sausage!
Maple Chicken Breakfast Sausage
Ingredients
Main Ingredients
- 1 pound ground chicken (92–94% lean) Use lean ground chicken for healthier option.
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon if using ground black pepper.
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground sage
- 1/2 teaspoon fennel seeds (optional) Optional ingredient.
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons pure maple syrup Adds sweetness.
- 1-2 Tablespoons olive oil, for cooking Use as needed for cooking.
Optional Garnishes
- fresh thyme For garnish.
- fresh sage For garnish.
Instructions
Preparation
- In a large bowl, mix together all the ingredients except for the olive oil. It may be easier to combine everything using your hands, as the mixture can be sticky.
Cooking
- Heat a large skillet over medium-low heat. Add the olive oil. If you are using a nonstick skillet, medium heat works best.
- Scoop a portion of the mixture, about 1.5–2 Tablespoons (35–45g), and drop it into the hot pan. Flatten it slightly into a patty using the back of a spoon or spatula. Repeat this step with the remaining mixture until you have about 8 patties in the skillet, depending on its size. Avoid overcrowding the skillet.
- Cook the patties for 5 minutes. Flip them over and cook for an additional 3–4 minutes, or until they are fully cooked. Use an instant-read thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
- Transfer the cooked patties to a plate lined with paper towels. Repeat the cooking process with the remaining mixture.
Serving
- Serve warm with optional fresh thyme and/or sage for garnish. Store any leftovers tightly covered in the refrigerator for up to 1 week. Reheat in the microwave or a covered skillet over low heat.
