Homemade Chicken Sausage Patties (Better Than Store-Bought)
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Chicken sausage patties made from scratch sound like a project, but they’re really not. One bowl, a handful of spices, and about 10 minutes of cook time gets you eight golden, juicy patties that the whole family will love. No mystery ingredients, no extra trips to the store. Just real, simple food that fits into a busy morning.
I created this recipe because I wanted a breakfast sausage option I felt good about putting on the table. Store-bought patties are convenient, but the ingredient lists can get long and the flavor is hit or miss. These homemade ones are seasoned with smoked paprika, garlic, onion, fresh sage, and thyme and a splash of maple syrup brings just the right touch of sweetness to balance everything out. They taste like something from a good brunch spot, but you made them in your own kitchen.
If you love a hearty, protein-packed breakfast, these patties pair beautifully with a full spread. My crispy breakfast tacos are another favorite at our house when we want something satisfying that doesn’t take forever to pull together.
Why You’ll Love This Recipe
Easy to make: One bowl, no special equipment, and minimal prep. These chicken sausage patties come together quickly and are a great option for both busy weekdays and relaxed weekend mornings.
Flavorful: The combination of smoked paprika, fresh sage, fresh thyme, and maple syrup creates a sausage patty that is savory, slightly sweet, and full of warm flavor.
Family-friendly: These patties are mild enough for kids but have enough flavor to keep the adults happy too. Win-win. You can adjust the red pepper flakes to make them just how you like with the spicy level.
What I Love:
- Make a batch on Sunday and you have breakfast sorted for the next few days. I love pairing these with scrambled eggs or tucking them into a breakfast sandwich for an easy weekday morning.
Ingredient Notes and Substitutions
Ground Chicken: Ground chicken is leaner than pork, which means it can cook up a little drier if you’re not careful. Do not overcook these patties. Pull them off the heat as soon as they hit 165 degrees F internally. You can also swap for ground turkey if that’s what you have on hand.
Fresh Sage and Thyme: Fresh herbs make a real difference in flavor here. That said, you can use dried herbs in a pinch. Use about 3/4 teaspoon of dried sage and 3/4 teaspoon of dried thyme to replace the fresh.
Smoked Paprika: Smoked paprika gives these maple chicken sausage patties a subtle depth that regular paprika doesn’t quite deliver. If you only have regular paprika, it will still work and the patties will taste great.
Red Pepper Flakes: This adds just a hint of heat, not enough to make the patties spicy. If you’re serving kids or have a sensitive crowd, you can leave it out completely.
Maple Syrup: Don’t skip this one. It adds a gentle sweetness that balances the savory spices and is what gives these patties that classic breakfast sausage flavor. Pure maple syrup works best here. You could use brown sugar instead if needed.
Avocado Oil: Used to cook the patties and helps get that golden crust. You can swap for olive oil or any neutral cooking oil you have on hand.
How to Make Chicken Sausage Patties: Step-by-Step Instructions
- Add the ground chicken, smoked paprika, fresh sage, garlic powder, onion powder, fresh thyme, red pepper flakes, salt, pepper, and maple syrup to a large mixing bowl. Mix together fully using your hands or a spatula until all the spices are evenly combined throughout the meat.
- Divide the mixture into 8 even portions. Roll each portion into a ball and then press flat into a patty shape. Try to keep them an even thickness so they cook evenly.
- Heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the chicken sausage patties in a single layer. Do not overcrowd the pan , work in batches if needed.
- Cook until golden brown on one side, about 4 minutes. Flip and cook the other side until golden brown and the internal temperature has reached 165 degrees F.
- Remove from the heat and enjoy immediately!
Sara’s Tip
Use a meat thermometer to check the internal temperature. Ground chicken needs to hit 165 degrees F to be fully cooked, but you also don’t want to go much beyond that or the patties can dry out. A quick check takes the guesswork out of it and keeps the patties juicy.
Recipe FAQs
Can I make these ahead of time?
Yes! These breakfast chicken patties are great for meal prep. Cook them fully, let them cool, and store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or pop them in the microwave for about 30-60 seconds.
Can I freeze the patties?
Absolutely. You can freeze them raw or cooked. To freeze raw, place shaped patties on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. To freeze cooked patties, let them cool completely first and then store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works really well as a swap. The flavor and texture will be very similar. Just make sure to cook to an internal temperature of 165 degrees F as well.
How do I keep the patties from sticking to the pan?
Make sure your oil is hot before you add the patties. Adding them to a cold or lukewarm pan is usually the reason they stick. A good non-stick or cast iron skillet also helps a lot here.
How to keep the patties from sticking to my hands?
The ground chicken mixture can be sticky. When shaping the patties, wet your hands with a little water to prevent the patties sticking to your hands.
Can I make these without maple syrup?
You can, but the maple syrup is what gives these a classic breakfast maple sausage flavor. If you need a substitute, brown sugar works well. Leaving it out entirely will still give you a good savory patty, just a little less balanced in flavor.
Are these spicy?
They are a touch spicy, but it is balanced out with the sweetness of the maple syrup. The red pepper flakes add a very mild background warmth, but not an intense spicy kick. If you want more heat, increase the red pepper flakes to 1/2 teaspoon. If you want zero heat, just leave them out.
Looking for more savory breakfast recipes to build out your morning routine? There are plenty of ideas to keep breakfast exciting all week long.
How to Store Leftovers
Store cooked patties in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a single layer and then transfer to a freezer-safe bag for up to 2 months. Reheat in a skillet over low heat or in the microwave until warmed through.
Ways to Serve Chicken Sausage Patties
These homemade breakfast sausage patties are so versatile. Here are a few easy ways to serve them:
- Alongside scrambled eggs and toast for a simple, filling breakfast
- Tucked into a breakfast sandwich with egg and cheese. My brie and bacon croissant is proof that a great breakfast sandwich is always worth the extra few minutes
- Sliced and added on top of a savory bowl with eggs and roasted potatoes
- Served with pancakes or waffles for a sweet and savory combo that feels like a real weekend treat. My cottage cheese pancakes are a great pairing since they already have that hint of maple to match the sausage.
If you give these homemade chicken sausage patties a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love these chicken sausage patties as much as we do!
More Breakfast Recipes You’ll Love
- Protein Packed Breakfast Quesadilla With Chipotle Sauce
- Healthy Sweet Potato Bowls With Eggs And Chipotle Sauce
- Easy Freezer Friendly Breakfast Sandwich Recipe
- Baked Breakfast Garlic Bread Egg Boat
Homemade Chicken Sausage Patties (Better Than Store-Bought)
Ingredients
- 1 lb Ground Chicken
- 1 tsp. Smoked Paprika (or regular paprika)
- 2 tsp. Fresh Sage (chopped)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Fresh Thyme Leaves
- 1/4 tsp. Red Pepper Flakes
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 1 Tbsp. Maple Syrup
- 1 Tbsp. Avocado Oil (or other high heat cooking oil)
Instructions
- Add the ground chicken, smoked paprika, fresh sage, garlic powder, onion powder, fresh thyme, red pepper flakes, salt, pepper, and maple syrup to a large mixing bowl. Mix together fully using your hands or a spatula until all the spices are evenly combined throughout the meat.
- Divide the mixture into 8 even portions. Roll each portion into a ball and then press flat into a patty shape. Try to keep them an even thickness so they cook evenly.
- Heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the chicken sausage patties in a single layer. Do not overcrowd the pan – work in batches if needed.
- Cook until golden brown on one side, about 4 minutes. Flip and cook the other side until golden brown and the internal temperature has reached 165 degrees F.
- Remove from the heat and enjoy immediately!
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
