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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, stovetop, or air fryer!
Need more healthy sausage recipes? You’ll love my turkey sausage and air fryer sausage links!
I always have a container of ground chicken in the freezer because it’s such a versatile protein. It’s quick and easy to cook, and it pairs well with any combination of flavors.
This time around, I’m making homemade sausage with it. But not just any sausage–one that’s ACTUALLY healthy and made with a shortlist of easy-to-find ingredients.
Table of Contents
Why I love this recipe
- Best bang for your buck. Making sausages from scratch is way more cost-effective than buying the pre-packaged kind.
- Wholesome ingredients. No copious amounts of sodium, nitrites/nitrates, or ‘natural flavors’…whatever that means.
- Meal prep and freezer-friendly. They’re easy to make in advance and you can freeze them raw or cooked. I actually love them in my Copycat sausage McMuffins.
- Three cooking methods. I prefer the crispy edges you get from pan-frying, but I also tested the oven and air fryer methods for a more hands-off recipe.
Ingredients needed
- Dried sage. My favorite seasoning to pair with chicken, giving it that distinctive breakfast sausage flavor.
- Italian seasoning. To make ‘Italian chicken sausage.’ Read my tips below on some different spice blends to try instead.
- Sea salt and black pepper. To taste.
- Garlic. Freshly minced is best, but ½ teaspoon of garlic powder will work in a pinch.
- Ground chicken. If possible, I prefer ground chicken thighs for a proper mix of lean meat and fat content, but ground chicken breasts or a mix works just fine.
- Honey. Adds a touch of sweetness without being overpowering.
- Oil. For cooking the patties. Use any neutral-flavored cooking oil.
How to make homemade chicken sausage
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 they reach an internal temperature of 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 resting time! As tempting as it may be, you want that time for the patties to rest in the fridge so they hold their shape better when they cook.
- Cook in batches. Adding too many patties in the pan can make the oil temperature drop, resulting in dry, overcooked chicken. Stick to 2-4 patties, depending on the size of your pan.
- Transfer the sausage to a plate lined with paper towels. To soak up any excess oil.
Variations
- Sweet Italian chicken sausages. Add minced sweet chilis.
- 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.
Storage instructions
To store: Place the leftover sausage in an airtight container and refrigerate for 4-5 days.
To freeze: Let the sausages cool, store them in freezer-safe containers, and freeze for three months.
Reheating: Microwave in 20-second intervals or reheat on the stovetop over medium heat until warm.
Frequently asked questions
Yes! Sausage made from chicken is a good source of lean protein, with 17 grams per 100 grams of chicken (source). Compared to pork sausage or beef sausage, sausage made from chicken is generally lower in fat and calories.
Yes, but only if the ground chicken was not previously frozen. Once the patties are formed, wrap them individually in plastic wrap and freeze them in a freezer-safe container for 2-3 months. Thaw the patties in the refrigerator overnight before cooking.
More recipes using ground poultry
Chicken Sausage
Video
Ingredients
- 1 pound ground chicken
- 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.
- Repeat the process until all the sausage is cooked up.
Notes
Nutrition
Originally published May 2023, updated and republished September 2024
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.
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!