Chicken Sausage Patties

Homemade chicken sausage patties are the ultimate meal prep hack and far superior to store-bought ones. Fresh sage and thyme, a little heat from crushed red pepper, and just a touch of sweetness from brown sugar. Make a batch on Sunday and you’ve got the easiest breakfast sandwiches ready for the whole week.

I used to always buy the frozen kind but wanted to make them from scratch so I knew exactly what was going in them and honestly they’re so much better. Once you have a batch made, you can keep them in the fridge or freeze them and just pop them into sandwiches, breakfast plates, burritos, whatever you’re feeling. They’re one of those things that just makes your week so much easier. And the best part is you know exactly what’s in them. No mystery ingredients, no overly processed anything, just real food that actually tastes good.

WHY IT WORKS

Ground chicken is lean but the right spice blend keeps these incredibly flavorful and juicy. The fresh sage and thyme are doing a lot of the heavy lifting here. Fresh herbs have so much more brightness and flavor and you can really taste the difference in every bite but of course dried sage and thyme also work in place of fresh. The brown sugar balances out all the savory and gives you that slight caramelization when they hit the pan. The crushed red pepper adds just enough heat without overpowering anything. And the water mixed into the meat keeps them from drying out while cooking, which is the biggest challenge with ground chicken.

A few things that make a big difference:

• Don’t overmix the meat mixture. Just until everything is evenly combined or the patties can turn dense and tough
• Don’t crowd the pan. Cook in batches so they get a proper golden sear instead of steaming
• Medium-high heat is key for that golden crust on the outside while staying juicy inside
• Fresh herbs over dried — the flavor difference is noticeable and worth it
• Wet hands when forming the patties. Ground chicken is sticky and this saves a lot of frustration

HOW TO MAKE IT

MIX THE SAUSAGE

Combine the ground chicken with all the spices, brown sugar, and water in a large bowl. You can also opt for ground turkey too. Mix until everything is evenly incorporated but don’t overwork it. Overmixing ground chicken makes the patties dense and a little rubbery, which is not what we’re going for. You want them tender and juicy. Once mixed, divide into 8 to 10 equal portions and form each one into a patty. They don’t need to be perfect, just roughly even so they cook at the same rate. Aim for about half an inch thick so they cook through without drying out.

🤎 You can skip the water if you want a mixture that’s easier to handle — just know the patties won’t be quite as juicy.

🤎 Wet your hands slightly before forming the patties — the mixture is sticky and this makes it so much easier to handle without everything sticking to your fingers.

🤎 SWAPS AND VARIATIONS: No fresh herbs? Dried sage and thyme work too — just use about a teaspoon of each since dried is more concentrated. You can also swap the garlic powder for fresh minced garlic if you prefer. And if you want a little more sweetness, maple syrup in place of brown sugar is a really nice touch. For a spicier version, just add more crushed red pepper.

COOK THE PATTIES

Heat a skillet over medium-high heat and add a drizzle of neutral oil or a small pat of butter. You want the pan nice and hot before the patties go in. This is what gives you that golden sear on the outside. Add the patties in batches and make sure not to crowd the pan. If you add too many at once, the temperature drops and they’ll steam instead of sear, which means you lose that crust entirely. Cook for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from heat and that’s it.

🤎 Resist the urge to press down on the patties while they cook. Let them sit undisturbed so they develop that golden crust on each side. Moving them around too much also prevents a proper sear.

🤎 If you don’t have a meat thermometer, cut into the thickest part of one patty. There should be no pink at all and the juices should run clear.

SERVE OR STORE

Serve immediately or let them cool completely before storing. They’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in a skillet, microwave, or air fryer and tuck them into a sandwich, breakfast burrito, or onto a plate with eggs. They also go really well sliced up into a grain bowl or on top of rice if you want something a little more substantial. However you eat them, having a batch ready in the fridge or freezer is genuinely one of the best things you can do for your mornings.

CRAVING MORE BREAKFAST? TRY THESE RECIPES OUT!

• Freezer Breakfast Sandwiches
• Croissant Freezer Breakfast Sandwiches
• Bagel Breakfast Boats
• Breakfast Sliders
• Sheet Pan Egg Bake

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.