Chicken Breakfast Sausage is a flavorful homemade sausage patty made with ground chicken, crushed fennel seed, maple syrup, and warm spices. These patties cook quickly in a skillet and bring classic breakfast sausage flavor to the table with simple pantry ingredients.
I've always enjoyed making sausage at home because it lets you control the flavor and seasoning exactly the way you like it. Much like my Air Fryer Venison Breakfast Sausage, these patties are especially nice for meal prep mornings and pair beautifully with homemade breads, eggs, or a sweet breakfast danish.
Jump to:
- Why You'll Love Chicken Breakfast Sausage
- Key Ingredients for Homemade Breakfast Sausage
- Ingredient Substitutions
- Variations on Chicken Breakfast Sausage Patties
- Tips for the Best Homemade Sausage Patties
- How to Store and Reheat
- Serving Suggestions for Easy Breakfast Recipes
- More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love Chicken Breakfast Sausage
Big flavor: crushed fennel seed, smoked paprika, maple syrup and everyday pantry spices create a savory breakfast sausage with just a touch of sweetness.
High protein: ground chicken keeps these sausage patties lighter while still delivering plenty of protein to start the day.
Meal prep friendly: these patties cook quickly and store well in the refrigerator or freezer, making them perfect for meal prep breakfasts during busy mornings.
Key Ingredients for Homemade Breakfast Sausage
See the recipe card below for a full l ist of ingredients and instructions.
- Ground chicken: the base of the sausage. Ground chicken keeps the patties lighter while still holding flavor well.
- Crushed fennel seed: the key flavor that gives breakfast sausage its classic taste. Lightly crushing the seeds releases their natural oils.
- Maple syrup: adds a subtle sweetness that balances the savory spices.
- Smoked paprika: brings warmth and a hint of smoky flavor.
- Garlic powder and onion powder: everyday pantry spices that build depth in the sausage mixture.
- Red pepper flakes: adds a mild background heat that balances the sweet maple syrup.
- Salt and black pepper: essential seasoning that brings all the flavors together.
- Butter: used for cooking and basting the sausage patties in the skillet for rich flavor.
Ingredient Substitutions
- Ground turkey: works well in place of ground chicken with a similar flavor and texture.
- Honey or brown sugar: can replace the maple syrup for a slightly different natural sweetness.
- Spice swaps: fresh garlic cloves can be used in place of garlic powder and regular paprika in place of smoked paprika.
Variations on Chicken Breakfast Sausage Patties
Sage Breakfast Sausage: add ½ teaspoon dried sage and ¼ teaspoon dried thyme for a more traditional breakfast sausage flavor.
Spicy Chicken Sausage: Increase the red pepper flakes and add a pinch of cayenne for extra heat.
Apple Maple Sausage: add a few tablespoons of finely grated apple to the sausage mixture for a slightly sweet breakfast variation.
Tips for the Best Homemade Sausage Patties
Test first: before cooking the entire batch, cook a small test patty in the skillet. Taste it and adjust the seasoning if needed. It's much easier to add a pinch more salt to the bowl than to fix a whole batch of cooked patties.
Crush the fennel: lightly crush the fennel seeds with a mortal and pestle to release more flavor and distribute it evenly.
Baste in butter: Start cooking the patties with 1 tablespoon butter in the skillet. Once the sausage begins to brown and is partially cooked, add the remaining butter and base the patties as they finish cooking for extra flavor.
How to Store and Reheat
- Store cooked chicken breakfast sausage patties in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze the cooked or uncooked patties for up to 3 months. Place parchment paper between patties so they separate easily.
- Reheat cooked patties in a skillet over medium heat until warmed through using extra butter or a little chicken broth if needed to keep from drying out.
Serving Suggestions for Easy Breakfast Recipes
Chicken Breakfast Sausage pairs well with many breakfast favorites. Serve the patties with Buttermilk Pancakes, or Crockpot Scrambled Eggs for an easy high-protein breakfast.
These sausage patties are also a great addition to a weekend breakfast spread with Strawberry Stuffed French Toast or a basket of warm French Toast Croissant Muffins.
More Recipes You'll Love
If you enoy simple homemade recipes like this one, there are plenty more to try. My Slow Cooker Clam Chowders is a cozy comfort food meal perfect for chilly evenings. The Shrimp Spinach Salad is a hearty salad that works well for lunch or light dinners. For gatherings and snacks, the Asiago Artichoke Dip is always a favorite. And, if you want a classic Southern side dish, the Braised Collard Greens pair beautifully with roasted meats and cornbread.
If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
📖 Recipe
Chicken Breakfast Sausage
Equipment
- Large scoop (¼ cup size)
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Ingredients
- 2 pounds ground chicken
- 2 teaspoons salt
- 1 tablespoon fennel seed , crushed
- 1½ tablespoons maple syrup
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 2-4 tablespoons butter , divided , for frying
Instructions
- In a large mixing bowl, mix together the ground chicken, salt, fennel seed, maple syrup, smoked paprika, garlic powder, onion powder, red pepper flakes, and black pepper until combined.
- Using a ¼ cup scoop, portion out 14 chicken sausage patties. Refrigerate until ready to cook, or wrap for freezing at this point.
- Melt 1 tablespoon of butter in a cast iron skillet over medium heat until melted and bubbly. Add sausages to skillet and cook for 2-3 minutes, until browned on bottom.
- Flip sausages and continue to cook over medium-low heat for 3-5 minutes, adding the remaining tablespoon of butter the last minute or two. Baste with butter and keep on low heat until ready to serve.
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