Homemade Chicken Sausage
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Switch things up with my homemade chicken sausage patties. They’re made with juicy ground chicken, a simple seasoning blend, and a touch of honey. Make them in the oven, on the stovetop, or in an air fryer!
My homemade chicken sausage rivals anything store-bought
I started making my own chicken sausage because as much as I love the frozen kind (I’m looking at you, Jimmy Dean!), I didn’t love the long ingredient list packed with fillers. Once I started making them myself, I realized how easy they are- and I haven’t bought them since.
They’re juicy, well-seasoned, and every bit as good as store-bought chicken sausage. They’re great for breakfast, sandwiches, or whenever my partner and I need a quick protein during the week. Here’s why I love making them:
- Juicy, tender, and perfectly seasoned. Just like any good sausage should be.
- Meal prep and freezer-friendly. Make a batch ahead of time and freeze them either raw or cooked. I especially love using them in my Copycat sausage McMuffins.
- Three cooking methods. I usually pan-fry them because I love the crispy edges, but I’ve also included oven and air fryer instructions.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Ground chicken. I usually use ground chicken thighs (around 85/15) because the extra fat keeps the sausages juicy. Ground chicken breast (90/10 or 95/5) works too if that’s what you have, but expect a slightly leaner sausage.
- Dried sage. This is the ingredient that gives that classic breakfast sausage flavor, so I wouldn’t skip it.
- Italian seasoning. I love using this for an easy Italian-style chicken sausage. If you’re after a different flavor, check out my tips below for a few of my favorite seasoning variations.
- Sea salt and black pepper. To taste.
- Garlic. Freshly minced is best, but ½ teaspoon of garlic powder will work in a pinch.
- Honey. Adds a touch of sweetness without being overpowering.
- Oil. For cooking the patties. Use any neutral-flavored cooking oil.
Flavor variations
- Sweet Italian chicken sausages. Add minced sweet chili.
- Apple gouda. Add finely grated apple, a pinch of nutmeg, and 1/2 cup of shredded gouda cheese.
- Cajun. Swap the Italian seasoning for a Cajun or Creole seasoning blend.
- Smoked chipotle. Swap the Italian seasoning for smoked paprika, chipotle chili powder, and minced chipotle peppers.
How to make homemade chicken sausage
Step 1- Mix. In a large bowl, combine all the ingredients. Using your hands, shape the mixture into eight patties and place them on a baking sheet lined with parchment paper.
Step 2- Shape. Using your hands, shape the mixture into eight patties and place them on a baking sheet lined with parchment paper. Cover the baking sheet and refrigerate for 10 minutes, up to 1 hour.
Step 3- Cook. Add oil to a non-stick skillet. Once hot, add four patties and cook for 5-6 minutes per side. Repeat with the remaining patties.
Alternative cooking methods
If you’d rather make sausages in the oven or air fryer, I tested both methods for you.
Oven method: Place the patties on a baking sheet lined with parchment paper. Bake them at 375F/190C for 20-25 minutes, or until the internal temperature reaches 165F/74C.
Air fryer method: Similar to my air fryer chicken patties, place the patties in a single layer in the greased air fryer basket and air fry at 375F/190C for 12-15 minutes (flipping halfway through) or until they reach 165F/74C. Work in batches so as not to overcrowd the basket.
Arman’s recipe tips
- Don’t skip the chill time. I know it’s tempting to cook them straight away, but letting them sit in the fridge for 10 minutes helps the patties firm up, making them much easier to flip.
- Don’t press them down. Once the sausages are in the pan, avoid flattening them with the spatula. It squeezes out the juices, making them drier.
- Cook in batches (if needed). Give each patty a little space so they brown properly rather than steam. I usually cook 3-4 at a time, depending on the size of my skillet.
More recipes using ground chicken
Chicken Sausage
Video
Ingredients
- 1 pound ground chicken 85/15 is preferred, but 90/10 or 95/5 will also work
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sage ground
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- 1 tablespoon honey
Instructions
- In a mixing bowl, combine the ground chicken, salt, black pepper, sage, garlic, Italian seasoning and honey.
- Using your hands, shape them into eight patties and place them on a lined tray. Cover the patties and refrigerate for at least 10 minutes for the flavors to meld.
- Add oil to a non-stick skillet. Once hot, add four patties and cook for 4-5 minutes per side, flipping once. The patties are fully cooked once they reach an internal temperature of 165°F.
- Repeat the process until all the sausage is cooked up.
Notes
Nutrition
Originally published May 2023
The recipe looks great, but was wondering if it works okay to shape sausages rather than patties.
Thanks.
Hi Meghan, yes you certainly can! I recommend chilling the mixture before shaping into logs and cook them gently over medium heat with some oil as well. If you wet your hands a little before shaping, that should help too 🙂 Let us know how you go!
Researching Chicken dishes
Hopefully you enjoy this one! It’s very versatile.
So yummy! The whole family loves it!
Amazing! Glad you guys enjoyed this one.
Easy to make and taste delicious.
Sauseg from chicken didnt taste ever. It seems good also.
I am curious. Because sausages look like a sticks. Why does it call sausage?
These are very tasty. I was skeptical. I am on a very restictice diet right now so these sounded perfect. I put raw chicken chunks into food processor, pulsed a few times then added rest of ingredients and pulsed till we’ll mixed. Came out perfect.
Surprisingly delicious! I’m not a fan of minced chicken but I got some on sale, so I decided to try again. I served the patties (subbed parsley for honey), with a white bean and sage in garlic butter, ratatouille, brown rice, and squash—Rave reviews from the family. Thanks! An economical, tasty meal I’ll make again and again.
I made these in an Air Fryer and it’s pretty good.
My only issue is that the patties are so thin that, for 4 inches patties, they become quite chewy. I’ll probably make them 3 inches or make 5 patties total instead of 8 next time.
Still very good though (and I used maple syrup instead of honey).
Thank you!
Usually I really hate sauseges. But this recipe is completely different.
Very healthy.
These sausage patties are amazing! I did leave the garlic out, for mine. This will be a staple in my house from now on. I will make them with garlic for my husband to make sausage egg and cheese muffins. A lot healthier than fast food I’m sure. Thank you Arman!