Lean Chicken Breakfast Sausage
Servings: 8 servings
Calories92kcal
Ingredients
- 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
Instructions
- 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)
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.
Nutrition
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