Learn how to make easy and delicious chicken sausage patties with sweet pear and earthy sage. Enjoy as a breakfast sausage or as a protein main for dinner or lunch. These chicken rissoles are gluten-free, paleo and Whole30-friendly. They are also suitable for AIP diet, just omit the pepper.
Ingredients
- 750-800 g ground chicken or chicken sausage meat (1.7 lbs.)
- 1.5 medium ripe pears skin on but remove the core and chopped
- 10-12 sage leaves finely chopped (or 1 teaspoon dried sage or herbs)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder optional
- 2-3 tablespoons coconut oil macadamia oil or olive oil for frying
Instructions
- Combine the ground chicken meat with the rest of the ingredients and mix well using your hands. Roll into small flat patties and set aside on a plate. Don’t worry if they’re not perfect or if a piece of pear is sticking out.
- Preheat a large skillet/frying pan over medium-high heat and melt a tablespoon of oil. Add the patties, in batches if needed, and without overcrowding the pan, and cook for 5-7 minutes on each side, until well-browned. In the end, turn the patties on their sides for about 20 seconds; you can prop them up against
- the edges of the pan. This will brown off the edges slightly. Total cooking time is somewhere between 15-20 minutes depending on how thick the sausage patties are.
Notes
Chicken sausages or patties are great as an alternative to eggs for breakfast. Serve them as a side of protein with a quick smoothie, or with a side of pan-fried vegetables. These are also great in lunch boxes.
Can you freeze chicken sausage patties? Yes. In fact, this is a great recipe for making ahead. You can free chicken sausage raw or cooked. Place pre-made raw patties on a parchment paper-lined plate or a cutting board and stick in the freezer for 30 minutes to an hour. Once frozen, transfer to a Ziplock bag and freeze for up to 3 months. Defrost in the fridge overnight or in a microwave and cook as per instructions. If cooked, cool the patties and then freeze as described above. Defrost and reheat.
Can’t find ground chicken sausage / minced meat? Feel free to use turkey or pork instead. I often buy a combination of chicken thighs and some breast meat, take the skin and bones off and slice into smaller pieces, then grind in a food processor in batches to a similar to mince consistency. This way you also know exactly what meat is inside.
Nutrition
Calories: 330kcal | Carbohydrates: 1g | Protein: 33g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 694mg | Potassium: 992mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 2mg
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