Homemade Maple and Sage Chicken Sausage
If you’ve ever wanted to skip the grocery store and make your own maple chicken breakfast sausage from scratch, this recipe is for you. With real maple syrup, aromatic dried sage, and just the right kick of red pepper flakes, these sausage patties are bursting with savory-sweet flavor. Whether you enjoy them with eggs, in a breakfast casserole, or as a hearty side dish, this homemade version will quickly become your new favorite morning staple.
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Why You’ll Love Maple and Sage Chicken Sausage
Homemade sausage has a richness and depth that store-bought sausage just can’t match. Using real ingredients and lean ground chicken, you can control everything from the seasoning to the form of fat. The addition of fat—here from butter—keeps the sausage juicy, even if you’re using breast meat or boneless thigh meat. Plus, the recipe uses minimal ingredients that you likely already have on hand.
You can make these sausage patties ahead for easy meal prep or shape them into sausage links for something more traditional. Either way, they cook up quickly over medium heat and store perfectly in an airtight container or freezer bag for later.
Ingredients for Maple and Sage Chicken Sausage
- 1 lb ground chicken (or mix of breast meat and dark meat for better flavor)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried sage (or 1 tbsp fresh sage, finely chopped)
- 1 tsp crushed red pepper flakes
- 1 tsp dried thyme
- 1 tbsp real maple syrup
- ½ tsp cayenne
- 2 tbsp room-temperature butter
How to Make Maple and Sage Chicken Sausage
Mix the Ingredients
In a large bowl, combine the ground meat with all the spices, herbs, and butter. Mix gently until everything is evenly combined. If you have a food processor, you can pulse the mixture a few times to achieve very fine pieces and a smoother texture—just be careful not to overmix.
Chill the Mixture
Cover the bowl tightly with plastic film and refrigerate for one hour. This resting time helps the flavors meld and allows the fat to firm up for better texture during the cooking process.
Form and Cook
Form the sausage mixture into sausage patties or shape them into a cylindrical shape for sausage links. Heat a little olive oil or butter in a skillet over medium heat. Cook for 3–5 minutes per side, or until golden brown and the internal temperature reaches 165°F. If you’re making a large batch, you can also arrange them on a baking sheet and bake in the oven at 400°F until done.
Tips for Success
- If using very lean ground chicken, consider mixing in small pieces of fat or a bit of chicken skin to ensure there’s enough fat to keep the sausage moist.
- For extra maple flavor, drizzle a touch of pancake syrup on top before serving—but real maple syrup tastes far better.
- Feel free to experiment with different flavors like fennel seed or fresh herbs to make your own meat blend.
- If you notice too much air bubbles while mixing, gently press them out before shaping the patties for even cooking.
Serving and Storage
These sage chicken sausages are perfect for breakfast, but they also work beautifully as a protein-packed side dish or mixed into a breakfast casserole. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently over medium heat or in the oven until warmed through.
Make It Ahead
For easy meal prep, form the sausage patties ahead of time and separate layers with plastic film or parchment paper before freezing. When ready to cook, thaw overnight in the fridge and proceed with the recipe.
Nutritional Information
Homemade maple and sage chicken sausage is a great low carb option compared to traditional pork sausage. It’s rich in protein and made with wholesome, real ingredients—no preservatives or fillers. You can find exact nutritional information and a printable recipe below for convenience.
Final Thoughts
Once you make this homemade version, you’ll never look at store-bought sausage the same way again. The combination of real maple syrup, dried sage, and a touch of heat from red pepper flakes gives these sausage patties an unforgettable flavor that pairs perfectly with almost anything on your breakfast table.
They freeze beautifully, cook quickly, and use minimal ingredients, making them ideal for busy mornings or weekend brunch. Give this recipe a try—you might just find it becomes a new favorite in your kitchen. If you prefer pork sausage try our Homemade Breakfast Sausage recipe.
Homemade Maple and Sage Chicken Sausage
Equipment
- large bowl
- measuring spoons
- sharp knife
- Plastic film or wrap
- Skillet
- spatula
- Meat thermometer
Ingredients
- 1 lb ground chicken
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried sage or 1 tbsp fresh sage, finely chopped
- 1 tsp crushed red pepper flakes
- 1 tsp dried thyme
- 1 tbsp real maple syrup
- ½ tsp cayenne pepper
- 2 tbsp room-temperature butter
- Olive oil or butter for cooking
Instructions
- In a large bowl, combine ground chicken, salt, black pepper, garlic powder, onion powder, smoked paprika, dried sage, red pepper flakes, thyme, maple syrup, cayenne, and butter. Mix until evenly combined.
- Cover the bowl tightly with plastic film and refrigerate for 1 hour to allow the flavors to develop.
- Form the mixture into 6 evenly sized sausage patties.
- Heat a small amount of olive oil in a skillet over medium heat.
- Cook the patties for 3–5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Serve warm and enjoy, or store in an airtight container for later.
