Juicy. Savory. A little sweet. This chicken breakfast sausage is the perfect start to the day. Warm herbs, a hint of brown sugar, and just enough cayenne to wake things up. They cook up golden in a skillet or on the Blackstone, and the smell alone will have people wandering into the kitchen asking when breakfast is ready.
In my kitchen, ground chicken is my blank slate. I’ve made a lot of versions of breakfast chicken sausage over the years, but when I tested this one, I knew it was sticking around. The mix is simple—nothing fancy—but the flavor hits just right.
And the fact that these chicken sausage patties can be made ahead and frozen? That’s my weekday magic trick.
Sometimes I’ll make a batch for the freezer.
Other times, I’ll shape them and cook right away. Either way, I’m eating them with eggs, in biscuits or an English muffin, or tucked into a breakfast bowl, breakfast burrito or breakfast sandwich.
If you’re into making breakfast from scratch, you might like my version of Air Fryer Cinnamon Rolls, my Instant Pot Egg Bites, or my Blackstone Pancakes.
Ingredients and Substitutions
- Ground chicken – Ground turkey or ground pork will also work. If you have a meat grinder, you can grind chicken breast or thighs.
- Brown sugar – Swap with pure maple syrup, honey, or coconut sugar.
- Dried sage – Fresh sage can be finely minced, but I prefer dried in sausage.
- Garlic powder – Fresh minced garlic can be used but will have a sharper bite. You could sub in or add onion powder.
- Dried thyme – Fresh thyme works; double the amount if using fresh.
- Dried rosemary – Crush slightly before adding to release flavor; fresh rosemary can be minced.
- Cayenne pepper – Adjust or omit for spice preference; smoked paprika is a milder option. Red pepper flakes coils be used.
- Avocado oil – Great for high-heat cooking; can be replaced with olive oil or ghee.
Step by Step
Add brown sugar and seasoning blend.
Cover and refrigerate overnight or cook immediately.
Cook patties for 5 minutes per side, until golden brown and the internal temperature reaches 165°F.
Wendy's Tips & Tricks
- Avoid dry sausage – Ground chicken is lean, so don’t overcook your chicken breakfast sausage patties. Use a thermometer and pull them at 165°F.
- Don’t overmix – Overworking ground chicken makes it dense. Mix just until the sugar and spices are distributed.
- Prevent sticking – For homemade chicken breakfast sausage on the Blackstone, lightly oil the surface before cooking. In a skillet, use avocado oil or ghee for a good sear.
- Make ahead – If you meal prep as much as I do, you will want to keep a batch of these on hand. This breakfast chicken sausage recipe can be shaped, chilled, or frozen raw for quick weekday cooking. Freeze in a single layer, then store in an airtight container.
Chicken Breakfast Sausage
Ingredients
- 2 pounds ground chicken
- 2 tablespoons brown sugar
- 2 teaspoons sea salt
- 1 ½ teaspoons dried sage
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons avocado oil.
Instructions
- Place the chicken in a large bowl. Add the brown sugar, salt, sage, garlic powder, thyme, rosemary, black pepper, and cayenne pepper.
- Gently toss to combine, being sure to incorporate all of the seasonings without overmixing.
- Form into 16 small patties, about 2 ounces each.
- Cover and refrigerate overnight, or proceed immediately.
Skillet
- Heat the oil in a large cast iron skillet over medium high heat.
- Cook for 5 minutes per side, until golden brown and the internal temperature is 165°F.
Blackstone Griddle
- Heat your griddle to medium heat. Add the oil and then add the sausage patties.
- Cook for 4 to 5 minutes per side, until golden brown and cooked through.
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