Chicken Breakfast Sausages

Try a twist on your favorite breakfast sausage with ground chicken. A blend of spices such as fennel and smoked paprika, along with a dash of maple syrup, is sure to make these breakfast patties a new morning favorite.

By Bon Appétit

Original recipe source

Cook time: 30 minutes

Servings: 10

Ingredients

• 2 lb ground chicken
• 1 tbsp Kosher salt
• 1 tbsp fennel seeds
• 1 tbsp pure maple syrup
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp crushed red pepper flakes
• 0 freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large bowl, combine 2 lb. ground chicken, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. fennel seeds, 1 Tbsp. pure maple syrup, 2 tsp. smoked paprika, 1 tsp. garlic powder, and ½ tsp. crushed red pepper flakes.
2. Season the mixture with freshly ground black pepper to taste.
3. Divide mixture into 10 portions, roll into balls, and place on a plate or baking sheet.
4. Chill the meatballs in the fridge for at least 10 minutes.
5. Heat 1 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium heat.
6. Working in batches, arrange meatballs in pan; press into patties with an oiled flat-bottomed measuring cup.
7. Cook patties, adjusting heat as needed to avoid browning too quickly, for about 5 minutes total, turning halfway through.
8. Transfer cooked patties to plates for serving.