There’s just something magical about breakfast, isn’t there? That quiet little pocket of time before the chaos of the day kicks in—when your coffee’s still hot, the house is (mostly) quiet, and you can sneak in a bite of something truly comforting. Enter: the Chicken Breakfast Sausage Recipe you didn’t know you needed.
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Forget those freezer-burned sausage links hiding in the back of your fridge. This homemade version is juicy, flavorful, and gives you total control over what’s going into your body—no mystery ingredients here. Plus, it’s the kind of recipe that makes you feel like you’ve got your life together… even if you’re still in pajamas at 10 a.m. (No judgment, I’m probably right there with you.)
Why You’ll Love This Chicken Breakfast Sausage Recipe
Let’s talk real life for a sec. You want something quick, healthy(ish), and delicious for breakfast. But the usual cereal or toast? Meh. This chicken breakfast option is:
- Full of warm spices and real ingredients (hello apple and sage magic 🍎🌿)
- Easy to prep ahead—great for meal planning or freezing
- Lower in fat than traditional pork sausage, but just as satisfying
- Totally customizable if you’ve got picky eaters in the house
And bonus: your kitchen will smell amazing while these are cooking. Like, “neighbors-peeking-through-their-windows” amazing.
Ingredients You’ll Need
Here’s what’s going into your new favorite breakfast sausage:
- 1 apple, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon ground sage
- 1 teaspoon celery seed
- 1 teaspoon anise seed
- 1 teaspoon ground marjoram
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound skinless, boneless chicken thighs
Pro tip: Chicken thighs work best here for that juicy texture. You could sub in chicken breast, but the patties might turn out a little dry. (Just trust me on this one.)
How to Make Homemade Chicken Breakfast Sausage
Step 1: Sauté That Flavor
In a nonstick skillet, toss in the chopped apple, onion, garlic, tomato paste, and all your seasonings. Cook over medium heat for about 10 minutes—until everything’s soft, fragrant, and smells like autumn coziness. Let it cool for 10 minutes.
Step 2: Grind Your Chicken
Add your chicken thighs to a food processor and pulse until coarsely chopped. Keep pulsing until it’s evenly ground, but not paste-like. (You’re making sausage, not baby food.) Transfer to a large bowl.
Step 3: Combine & Form Patties
Fold the cooled apple mixture into the chicken until fully combined. Use a large melon baller or 1/4 cup measuring scoop to portion out the mixture and form into patties. You should get about 12.
Step 4: Cook to Golden Perfection
Preheat a nonstick skillet over medium heat. Cook the patties in batches (about 4 at a time), 5 minutes per side, or until a thermometer reads 165°F. Don’t skip the temp check—it’s the key to juicy, safely cooked sausage.
Wipe the skillet between batches if needed. Let them rest for a minute, and that’s it!
Jessica’s Tip Jar 🫙
- Make ahead & freeze: These patties freeze like a dream. Just wrap individually and reheat in the microwave or skillet.
- No food processor? No problem! Just chop the chicken thighs super finely. It’s a bit more work, but totally doable.
- Add a little kick: Want some heat? Toss in a pinch of red pepper flakes or cayenne to spice things up.
- Pair it with: Fluffy scrambled eggs, Amish applesauce cake, or avocado toast for the full brunch vibe.
A Quick Backstory (Because Food Is Always Personal)
This chicken breakfast sausage became a staple after a family trip to a cozy cabin in Vermont. The kind with no Wi-Fi, creaky floors, and the best apple cider I’ve ever had. I threw this together one chilly morning with what we had on hand—and my kids devoured it. It’s been part of our weekend breakfast lineup ever since.
FAQs About This Chicken Breakfast Sausage Recipe
Can I use ground chicken instead of grinding it myself?
Absolutely! Just look for ground chicken thighs if you can find it. Chicken breast will work too, but the sausage won’t be quite as juicy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet or microwave until hot.
What can I serve this with?
This sausage goes great with eggs, waffles, roasted sweet potatoes,
Can I turn this into chicken breakfast sausage links instead of patties?
Technically yes, but the patties are way easier. If you want to get fancy with sausage casings, be my guest (and invite me over!).
Looking for more ways to elevate your morning meals? Check out my Top 10 Easy Breakfast Recipes for more ideas to start your day off deliciously.
Whether you’re meal prepping for the week, cooking a lazy weekend brunch, or just trying to feed yourself something that’s not toast and coffee (again), this chicken breakfast sausage recipe is here to rescue your mornings.
Make a double batch. Freeze some for later. And get ready for your kitchen to smell like cozy comfort food heaven. You’ve got this. 💪🍳
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Chicken Breakfast Sausage Recipe
Description
Juicy, flavorful, and easy to make, this Chicken Breakfast Sausage Recipe is a healthy twist on a morning classic. Perfect for meal prep or a quick weekday breakfast!
Ingredients
- 1 apple, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon ground sage
- 1 teaspoon celery seed
- 1 teaspoon anise seed
- 1 teaspoon ground marjoram
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound skinless, boneless chicken thighs
Instructions
In a nonstick skillet, toss in the chopped apple, onion, garlic, tomato paste, and all your seasonings. Cook over medium heat for about 10 minutes—until everything’s soft, fragrant, and smells like autumn coziness. Let it cool for 10 minutes.
Add your chicken thighs to a food processor and pulse until coarsely chopped. Keep pulsing until it’s evenly ground, but not paste-like. (You’re making sausage, not baby food.) Transfer to a large bowl.
Fold the cooled apple mixture into the chicken until fully combined. Use a large melon baller or 1/4 cup measuring scoop to portion out the mixture and form into patties. You should get about 12.
Preheat a nonstick skillet over medium heat. Cook the patties in batches (about 4 at a time), 5 minutes per side, or until a thermometer reads 165°F. Don’t skip the temp check—it’s the key to juicy, safely cooked sausage.
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