Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Imagine a sausage patty made from chicken that's just as tender, juicy, and flavorful as one made from pork. It's possible, with a little help from pancetta. Using chicken thighs makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it.


Read the full recipe after the video.

Recipe Summary

20 mins
4 hrs
4 hrs 50 mins
30 mins
8 patties


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Sausage:
For the Pan Gravy:


Instructions Checklist
  • Cut chicken thighs into 1-inch pieces. Chop pancetta finely using a meat cleaver until paste-like in texture. Mix chicken and pancetta together. Sprinkle salt, pepper, thyme, fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place mixture on a plate; cover with plastic wrap and freeze for 15 to 20 minutes before grinding.

  • Peel and quarter apples. Grate apples into a bowl. Place grated apples in a paper towel and squeeze all the water out. Add apples to the partially frozen chicken sausage meat.

  • Place 1/2 of the chicken mixture in a food processor. Pulse on and off until mixture is slightly finer than coarse sausage. Repeat with the remaining chicken. Cover with plastic wrap and refrigerate to let the flavors develop, 4 hours to overnight.

  • Use a large ice cream scoop to portion out the meat. Flatten scoops with dampened hands to make patties about the same size as your biscuits.

  • Heat oil in a large skillet over medium-high heat. Cook patties until bottom is browned and leaves a deep brown fond in the skillet, 3 to 5 minutes. Reduce heat to medium and flip patties over. Add butter and sage leaves. Cook until patties are firm to the touch, removing leaves once they stop bubbling, about 5 minutes more. Remove patties.

  • Whisk flour into the pan; cook and stir until starting to thicken, about 1 minute. Pour in broth and bring to a boil, whisking the browned bits of food off the bottom of the skillet. Add maple syrup and creme fraiche; season with salt and pepper. Cook until gravy is spoonable and reaches desired thickness, 2 to 3 minutes more. Add more broth if gravy is too thick. Remove from heat.

  • Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.


Get Chef John's recipe for buttermilk biscuits.

Chef's Notes:

You can also use your grinder attachment for the chicken, or go low tech and just chop it finely with a big knife or cleaver. And if you're not into patties, you can make links, or simply crumble the raw mixture into a hot pan and break it up as it cooks.

Substitute bacon for the pancetta if desired. Note that your final product will taste like bacon.

Substitute heavy cream for the creme fraiche if desired.

Nutrition Facts

399 calories; protein 18.7g; carbohydrates 20.2g; fat 27.2g; cholesterol 96.6mg; sodium 1267.6mg. Full Nutrition