This Maple Chicken Breakfast Sausage is a flavorful, homemade alternative to store-bought chicken sausage. Lightly sweetened with maple syrup and seasoned with savory herbs and spices, it’s easy to make and freezer-friendly.
Reading nutrition labels on store-bought breakfast sausage is what inspired me to start making my own. Even poultry-based options like chicken or turkey were surprisingly high in sodium, and those labeled “maple” often had sugar listed as the second or third ingredient. I began with my Turkey Breakfast Sausage recipe and soon created this version.
This homemade Maple Chicken Breakfast Sausage has a subtle touch of sweetness from just a bit of pure maple syrup, balanced with cozy, savory seasonings and a pinch of fennel seed for that classic sausage flavor.
Two patties deliver 20 grams of protein and are lower in calories and sodium than most store-bought varieties. A wholesome, satisfying way to start the day.
Table of contents
Ingredients
- Ground chicken: I recommend using 93% to 96% lean ground chicken for the best texture and flavor. Avoid ground chicken breast (typically labeled 98% lean), which tends to be too lean and can result in dry sausage.
- Maple syrup: Use pure maple syrup, not pancake syrup or anything with added flavors or corn syrup. Just 3 tablespoons in the whole batch adds a subtle sweetness without overpowering the savory flavors.
- Spices: This recipe uses a blend of poultry seasoning, rubbed sage, smoked paprika, garlic powder, onion powder, kosher salt, freshly ground black pepper, and just a touch of fennel seed to give it that classic sausage flavor. Lightly crush the fennel seed between your fingers before adding it to help release its aroma and flavor. Don’t skip it, it really makes a difference!
How to Make Maple Chicken Breakfast Sausage
- Add the ground chicken, maple syrup, and olive oil to a mixing bowl and stir lightly to combine.
- Sprinkle the seasonings over the top and mix until evenly distributed.
- Shape the mixture into 8 patties and place them on a foil-lined baking sheet. Cover and refrigerate until ready to cook.
- Cook the patties in a nonstick skillet over medium heat for about 4 to 5 minutes per side, or until nicely browned and cooked through. and cooked through to an internal temperature of at least 165 degrees F.
This base recipe can be used to make sausage crumbles as well. They’re perfect for breakfast burritos, omelets, breakfast sandwiches, or layered into breakfast casseroles.
To Make Crumbled Sausage: Coat a nonstick skillet with nonstick cooking spray and place it over medium heat. Add the sausage mixture and press it into an even layer with a wooden spoon or spatula. Let it cook undisturbed for a couple of minutes, then break it up into large chunks. Continue to cook, stirring occasionally, until browned and cooked through, about 4 minutes.
Storage Tips
Refrigerate leftover cooked sausage in an airtight container for up to 3 to 4 days. To reheat, warm the patties in a skillet over medium-low heat or microwave in short intervals until heated through.
Freezing Uncooked Sausage: Place the uncooked patties in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer the frozen patties to a freezer-safe container or zip-top bag and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before cooking as directed.
Freezing Cooked Sausage: Let cooked sausage patties or crumbles cool, then store them in an airtight, freezer-safe container for up to 3 months. Reheat from frozen in the microwave in 30-second intervals or in a skillet over medium-low heat until warmed through.
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Maple Chicken Breakfast Sausage
Ingredients
- 1 pound lean ground chicken, 93% to 96% lean
- 3 tablespoons pure maple syrup
- 1 teaspoon extra virgin olive oil
- 1 ½ teaspoons poultry seasoning
- ½ teaspoon dried rubbed sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon fennel seed, lightly crushed
Instructions
- Place the ground chicken, maple syrup, and olive oil in a medium bowl and mix lightly. Combine the spices in a separate small bowl and pour them over the top of the chicken mixture. Mix well until the spices are well incorporated.
For Sausage Patties
- Form the meat mixture into 8 equal sized balls and flatten them to ¼-inch thick patties, shaping them into nice round circles. Place them on a foil-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook. Can be refrigerated overnight or cooked immediately.
- Place a 12-inch nonstick skillet over MEDIUM heat and coat it generously with nonstick cooking spray. Add the patties, leaving a little space in between each one (all 8 should fit in a 12-inch pan). Spray the tops with additional nonstick cooking spray and allow them to cook until well browned on the bottom, about 4 to 5 minutes. Flip and lightly press them down with a spatula (they’ll have bulked up a bit and should end up being no more than ½-inch thick). Continue to cook for an additional 3 to 4 minutes, or until browned on the bottoms and cooked through to an internal temperature of at least 165 degrees F.
For Crumbled Sausage
- Coat a 12-inch nonstick skillet with nonstick cooking spray and place it over MEDIUM heat. Add the chicken sausage mixture and use a wooden spoon or spatula to press it down across the bottom of the pan. Let it cook for a couple of minutes, undisturbed, then begin to press into it and stir it to break it up into chunks. Continue to cook, breaking it up into large crumbles, about 4 minutes or until cooked through
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
More Breakfast Ideas
Turkey Breakfast Sausage
Banana Oat Pancakes
Copycat Starbucks Egg Bites Recipe
