Homemade Maple & Sage Chicken Breakfast Sausage

Homemade chicken breakfast sausage starts with a simple mix of maple syrup, sage, thyme, and a little red pepper. Make it with pre-ground chicken for a quick option, or grind chicken thighs yourself with a KitchenAid food grinder attachment.

Chicken thighs give the patties a juicier texture. Chicken breast works for a leaner version. No casings are needed—just shape the mixture into small patties and cook them in a skillet.

Ingredients

Yield: 8 small patties

• 1 lb ground chicken OR boneless, skinless chicken thighs (or breast for lower fat)
• 1 tbsp maple syrup
• 1½ tsp kosher salt
• ½ tsp crushed red pepper
• ½ tsp ground black pepper
• ½ tsp rubbed sage
• ¼ tsp dried thyme
• ⅛ tsp freshly grated nutmeg
• A little oil for cooking

Kosher salt varies by brand. Cook a small test patty before shaping the full batch so you can adjust the seasoning to your taste.

Using pre-ground chicken

1. Keep the chicken refrigerated until you are ready to mix.
2. Combine the maple syrup, salt, and seasonings in a bowl. Add the ground chicken and mix with your hands or a sturdy spoon until evenly combined and slightly sticky.
3. Cover and refrigerate for 30 minutes.
4. Cook a small test patty and adjust the seasoning if needed.
5. Divide into 8 patties, about ½ inch thick. Slightly damp hands help keep the mixture from sticking.

Grinding your own chicken with a KitchenAid attachment

1. Cut the boneless, skinless chicken into roughly 1-inch pieces. Keep some of the thigh fat for moisture.
2. Spread the chicken on a tray and freeze for about 20–30 minutes, until firm around the edges but not frozen solid. Chill the grinder’s food-contact parts according to your attachment’s instructions.
3. Fit a medium grinding plate, if your attachment includes one, or use the plate recommended by its manual for sausage. Grind the chicken into a bowl set over ice, following the attachment’s operating instructions. Always use the supplied food pusher.
4. Add the maple syrup, salt, and seasonings. Mix until evenly combined and slightly sticky. You can also toss the cold chicken pieces with the seasonings before grinding, then mix the ground sausage to distribute everything evenly.
5. Cover and refrigerate for 30 minutes. Cook a small test patty, adjust the seasoning if needed, and shape into 8 patties about ½ inch thick.

How to cook the sausage patties

1. Heat a lightly oiled skillet over medium heat.
2. Add the patties without crowding the pan. Cook for approximately 4–5 minutes per side, lowering the heat if they brown too quickly.
3. Use a food thermometer to check that the center reaches 165°F. Timing varies with patty thickness; color alone does not tell you whether chicken is safely cooked.

The maple syrup helps the patties brown, so a moderate heat works well. Serve alongside eggs, toast, or homemade English muffins.

Make ahead and storage

Keep raw sausage refrigerated at 40°F or below and cook or freeze it within 1–2 days of purchasing the chicken. Grinding or seasoning the chicken does not restart that storage window. Refrigerate cooked patties within 2 hours and use within 3–4 days. Reheat leftovers to 165°F.

For easy portions, freeze patties with parchment between them in a freezer-safe container or bag. Thaw in the refrigerator before cooking.

Food safety references: USDA ground poultry guidance and USDA refrigerator storage guidance.