Chicken Sausage Patties

 Ground chicken is combined with herbs and spices, and formed into sausage patties. Cooked til tender and served with a luscious cream sauce, this meal pairs wonderfully with mashed potatoes or cooked rice.

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I have never been fond of ground meat, or sausages. Growing up, it seemed like anytime I would eat a dish my mom prepared with ground beef, or sausage, I'd end up biting down on a piece of grizzle. To this day, if I eat meat with grizzle, or fat, I am totally turned off. That is why I mostly make chicken and fish here at home. In recent years I have been using more ground chicken and turkey in meals for myself, while making beef for the rest of my family. 

Ground chicken is a wonderful substitute for ground beef, in many dishes like tacos, shepherd's pie and meatloaf. For that reason, I decided to try and create something similar to sausage patties, however I wanted these to be hearty enough to be served for dinner. This is a simple and easy dinner recipe, that is kid friendly and perfect for busy weeknights.

What are sausage patties?

Sausage patties are a common breakfast item here in Canada and the U.S. They originally were made of scraps and trimmings from livestock, in order to reduce waste. Today sausage patties are predominantly made with a mixture of ground pork, ground pork and beef, or ground chicken and turkey; usually seasoned with sage and sometimes maple syrup. 

How do I cook sausage patties?

Typical breakfast sausage patties, are usually pan fried, cooked on a flat top griddle or baked. They can also be crumbled in breakfast casseroles, or cooked in a white gravy, served a top biscuits (known as sausage gravy). 

In my recipe, my mixture of ground chicken and herbs are formed into patties and seared in a hot pan, Once browned on both sides, they are them simmered until moist and tender. 

To make my sausage patties, I used similar spices my family uses in Tourtiere. Every Christmas my parents make a bunch of Tourtiere and sometimes end up making sausages (without the casing). They season them with onion and warm spices such as cinnamon and cloves. The contrast of the warm spices with the pungent onion, is delicious! I did switch it up a bit, using chicken instead of pork and beef. Also we don't season our tourtiere with ginger, but I went with fresh ginger, for my sausage patties. After pan frying the patties, I deglazed the pan with some chicken stock. I was planning on making a pan sauce, but I decided to add sour cream to thicken the sauce, rather than a rue. The result paired fantastically with the chicken, onion, and spices. The sausage patties reminded me of my childhood, but the sauce brought new life to a dish I remember so well. I served it with rice, to soak up all that YUMMY sauce, but these would be equally good served with cauliflower rice for a low carb option, or mashed potatoes.

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Equipment needed for this recipe

• mixing bowl
• measuring spoons
• liquid measuring cups
• large heavy bottomed skillet/cast iron skillet
• metal spatula
• plate
• wooden spoon
• whisk

Chicken Sausage Patties

1 lb extra lean ground chicken
1/2 large onion, minced
1-inch fresh ginger, grated
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp ground cloves
1/2 tsp coarse sea salt
fresh ground pepper
1 Tbs Worcestershire sauce
1 1/2 C chicken stock
1 C sour cream

In a bowl, combine ground chicken with chopped onion, fresh ginger, cinnamon, nutmeg, allspice, ground cloves, sea salt, Worcestershire sauce and pepper. Using a medium cookie scoop, form into patties.

Preheat olive oil in a large skillet over med high heat. Cook patties until nicely browned, about 5 minutes. Flip and continue to cook for another 5 or so minutes; until internal temperature reaches 160 degrees F. Remove patties from skillet, to a plate.

Deglaze pan with chicken stock, scraping up all the brown bits from the bottom of the pan. Bring to a boil and simmer 5 minutes, until stock reduces slightly. Return patties to the pan and cook until internal temperature reaches 165 degrees F. Remove pan from heat and gently stir in sour cream.

This dish pairs perfectly with rice (cauliflower rice for low carb), or mashed potatoes.

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