Lean Chicken Breakfast Sausage
Servings: 8 servings
Author: Lisa
- 1 lb lean ground chicken
- ¼ cup quick rolled oats
- ½ tsp ground sage
- ½ tsp dried thyme
- 1 tsp fennel seeds crushed
- ½ tsp garlic powder
- ¾ tsp *Farm Dust Seasoning or your favorite seasoning salt
- ½ tsp pepper
- ¼ tsp red pepper flakes optional
- 1 tsp Swerve brown sugar replacement
- ¼ cup unsweetened applesauce
Use a mortar and pestle to coarsely crush the fennel seeds, then add all ingredients, except chicken to a medium bowl. Stir to combine.
Add chicken and mix well without over handling. Cover and let rest in refrigerator for at least one hour.
Cover the bottom of a baking pan with a piece of foil and spray with cooking spray. Then shape the chicken into 2 oz patties and place on the baking pan. The mixture will be sticky and hard to work with. Use water or cooking spray on your hands to help with this.
Spray a large skillet with cooking spray, and fry over medium heat for 2 or 3 minutes on each side until the chicken is cooked through.
If you are freezing before cooking, skip step four and place the tray in the freezer until patties are firm, then bag and freeze for up to six months. *(See recipe notes)
You can use lean ground turkey or ground pork tenderloin in place of chicken. The nutritional information will vary.
*If using meat that was already frozen, you must cook the patties prior to refreezing.
Serving: 2oz patty | Calories: 92kcal | Carbohydrates: 2g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 305mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Calcium: 3mg | Iron: 1mg