mini classic chicken breakfast sausage
Food is just more fun (and maybe more delicious) when it's tiny. The classic flavor of these mini chicken breakfast sausages is great for adult and kids alike, plus they are perfect for portioning out to suit various appetites and protein needs! Save money and avoid unwanted extra ingredients by making breakfast sausage at home. As an added bonus, homemade sausages are also typically higher in protein than store-bought (where they are adding a lot of fat and sometimes other fillers).
It does take more work to form all the sausages, so when we cook these we make a few pounds and freeze them immediately on a baking sheet. Once frozen, we toss in a freezer container and heat as needed. We've been known to eat these sausages for snacks and other meals, too. It's such an easy protein solution to help keep us from ordering food or eating chips for dinner (again).
Scale up this recipe as desired for food prep!
- 1 lb ground chicken (dark meat chicken is preferable)
- 2 tsp boro salt
- 1 tsp putz pepper
- Optional: 1 Tbsp beef tallow or bacon fat to increase fat content (encouraged if using white meat chicken that is less than 7% fat)
- Mix all ingredients together, including extra fat if using, making sure all the spices are distributed.
- Divide into mini sausage patties. We don't weigh or measure, but rather just grab pieces are form patties that are roughly the same size - normally about 1/3-1/2 ounce each, if I had to guess. Pro tip: Wear gloves and oil the gloves before you start working with the meat, or at least oil your hands. This will keep the meat from sticking to your hands/gloves, which makes all the difference.
- Heat a skillet over medium. Add the sausage patties, cooking about 4 minutes per side (until internal temp is 165 F).
