I was tired of the bland chicken/turkey sausage that I have been buying in the store. The ones that are theoretically 'good' are made with pork casings (intestines), and we do not eat pork. Here is a recipe that you can make at home, pat out into small patties, and cook for meals. I hope you enjoy it. My kids approve of this recipe.


Recipe Summary

35 mins
25 mins
2 hrs
3 hrs
4 pounds sausage


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set up the meat grinder for your stand mixer (such as KitchenAid®) with the coarse plate attached. Grind chicken thighs, onion, bell pepper, and jalapenos into a mixing bowl. Add maple syrup, salt, garlic, sage, onion powder, ginger, thyme, pepper, smoked pepper, and cayenne. Mix until well blended.

  • Re-grind the chicken mixture using the fine plate of the attachment.

  • Refrigerate sausage mixture until flavors combine, 2 to 3 hours.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Drop large spoonfuls of the sausage mixture into the skillet; flatten with the back of the spoon. Cook until golden brown and no longer pink in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain sausage on paper towels.

  • Repeat with remaining oil and sausage until all sausage is cooked.

Cook's Notes:

For another variation, grind 2 Granny Smith apples, 1 cup feta cheese, and 1/2 cup Parmesan cheese with the chicken instead of onion, bell pepper, and jalapeno pepper. Omit cayenne pepper.

Cook sausage within 2 days of mixing it, or freeze until needed. You can also freeze the cooked sausage patties. Place on a baking sheet and freeze for a few hours. Transfer to a freezer bag when frozen. Then microwave sausage as needed for a quick breakfast.

Nutrition Facts

240 calories; protein 19.4g; carbohydrates 7.1g; fat 14.5g; cholesterol 70.7mg; sodium 725.6mg. Full Nutrition