Breakfast

Chicken Breakfast Sausage

I have been wanting to dabble in the sausage making area for sometime now

I mean, I love sausages, the possibilitites are endless

My local butcher makes these great chicken apple ring sausages, so I had chicken on my mind already

Now one of my families’ favorite type of sausage is the breakfast sausage, so now my plan was starting to come together

I’m going to start with about 2 pounds of boneless skinless chicken thighs for the main protein and around 1/2 pound of bacon for the fat content

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Start by trimming any excess fat from the thighs

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I’m going to cut the thighs into chunks as well as the bacon, and pass them through my meat grinder attachment for our Kitchen Aid mixer

I will do some chicken, then bacon, then repeat so there is a nice even mixture of meat and fat in the bowl

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Now that all of our meat has been ground, it’s time to add in some flavor

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You will need 1 tablespoon (around 10 leaves) of fresh sage, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1 teaspoon of ground nutmeg and 1/2 teaspoon of crushed red pepper flakes

To me, the flavors of sage and nutmeg are indicative of breakfast sausage and I love the little kick you get from the red pepper

Give your sage a very fine dice

Add all of your seasonings to the meat

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Using your hands, gently fold the meat and seasonings together, until well combined

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Now we are going to be using this for patties, this way we won’t need to bother with any sausage casings

All you will need is a sheet of cling wrap

Drop the meat onto the cling wrap and roll it back and forth, until you form a sausage log that is pretty even in shape

I placed this on a sheet pan and refrigerated it overnight to allow the flavors to meld more

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When I’m ready to use this, I will put it in the freezer for 10-15 minutes which will just help firm it up more, making slicing it easier

Once chilled cut into 1/2 inch thick patties

Don’t worry if they are misshapen, you can fix that with the palm of your hand

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Place them in a hot pan over medium heat

Cook 3-4 minutes per side or until golden brown and cooked through (remember these are chicken sausage)

Serve with eggs, pancakes , waffles or whatever your favorite breakfast item may be!

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Enjoy!!!

Simply Sundays! ~ Chicken Breakfast Sausage

  • Servings: Yields 20 Patties
  • Difficulty: Medium
  • Print

Ingredients

2 pounds of boneless, skinless chicken thighs

1/2 pound of bacon

1 tablespoon of fresh diced sage (around 10 leaves)

2 teaspoons of kosher salt

2 teaspoons of ground black pepper

1 teaspoon of ground nutmeg

1/2 teaspoon of crushed red pepper flakes

Directions

Trim any excess fat from the thighs.  Cut the thighs into chunks as well as the bacon, and pass them through a meat grinder.  Grind some chicken, then bacon, then repeat so there is a nice even mixture of meat and fat in the bowl

Finly dice 1 tablespoon (around 10 leaves) of fresh sage.  Add to the meat mixture along with 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1 teaspoon of ground nutmeg and 1/2 teaspoon of crushed red pepper flakes

Using your hands, gently fold the meat and seasonings together, until well combined. Drop the meat onto a sheet of cling wrap and roll it back and forth, until you form a sausage log that is pretty even in shape.  Refrigerate overnight for flavors to meld

Place in the freezer for 10-15 minutes prior to use to make slicing easier.  Slice into 1/2 inch thick patties.  Place patties into a hot pan over medium heat and cook 3-4 minutes per side until golden brown and cooked through

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Lodge Cast Iron Pan

KitchenAid Professional 600 Series 6 Quart

KitchenAid Food Grinder Attachment

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