Maple Chicken Sausage Patties
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Add ground chicken and an egg to a large bowl. Sprinkle over large flake rolled oats, minced garlic, diced onion, maple syrup, Dijon mustard, fresh minced thyme leaves, paprika, nutmeg, red hot chili pepper flakes, salt and freshly ground black pepper. Use clean hands to mix very well.
Use a 1/4 cup (60 ml) measure and shape ten portions into 2-inch (5 cm) patties. Cover and refrigerate for at least 1 hour to help the patties stay together better during cooking.
Coat a large non-stick skillet coated with cooking spray or vegetable oil. Arrange a single layer of patties and pan fry over medium heat for 4-6 minutes on each side or until a thermometer reads 165°F (74°C).
A healthier lower fat and sodium alternative to processed sausage and bacon. Burger size is 5 x 1/2 cup (125 ml portions). Meatballs are 20 x 2 Tbsp (30 ml) portions.
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