Paleo | Meats
I don't know about anyone else, but I think breakfast sausage patties are superior to breakfast sausage links. Seriously, even if they are made from the exact same ingredients, I would choose the sausage patty. Every. Single. Time.
We created this chicken sausage recipe as an option for people who maybe don't eat pork
(gasp), or people who might be looking for a breakfast option that has
more protein and less fat than pork. Chicken fit both of those
requirements, BUT we knew that the seasonings had to be flavorful enough
to not end up with a bland chicken sausage recipe, and the preparation and cooking
had to ensure that they weren't dry little hockey pucks =) I personally
think we were very successful (not-so-humble brag!).
about store-bought sausage...you know, that tube of meat that has
ingredients on the label that you might not be able to pronounce. Or
worse yet, ingredients that you CAN pronounce, and know that they're not
good to consume *cough* MSG *cough*. Don't even get me started on the
quality of meat (or lack thereof) that's used in most of those
products. I know, I know, you're thinking "making my own chicken sausage is
just too laborious". And if I were talking about making the meat
mixture and then stuffing sausage casings, and then hanging them out to
dry, etc. then I would likely agree with you. But, I would argue that
if you have a mixing bowl and a sheet pan, this tasty, healthy, clean
ingredient chicken sausage recipe can easily be completed in less than an hour. And, as
an added bonus, they freeze and reheat really well so you can make a big
batch that will last for days or weeks (just make sure to cook them
first before freezing)!
We use the grinder attachment for our
stand mixer to grind boneless skinless chicken thighs (mostly so I can
control the quality of the chicken I use), but if you're not into
grinding your own meat, you can definitely use any store-bought ground
chicken (just make sure there aren't other spices added). I also put my
stand mixer to work incorporating all of the ingredients together using
the paddle attachment instead of my hands. Regardless of how you mix
it together, this chicken sausage recipe results in a mixture that is very STICKY, so my suggestion when
forming your patties is to have access to a bowl of water where you
can keep dipping your hands and fingers. If they are slightly wet, the
mixture will be a lot less likely to stick to you.
And finally, for those of you who are doing a Whole 30 or prefer to eat Whole 30-ish for most of your meals, these are still really yummy with the maple syrup omitted.
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