Using chicken scraps—such as boneless skinless trimmings or dark meat from thighs—is an excellent way to create flavorful, homemade sausage patties while reducing food waste. By grinding your own “scraps,” you control the fat content and seasoning, ensuring a healthier alternative to commercial options.

Ingredients

• 1 pound of Ground Chicken (I like to keep scraps and trimmings and grind them with my KitchenAid Attachment)
• 1 teaspoon Black Pepper
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Ground Sage
• 1/4 teaspoon Allspice
• 1/4 teaspoon Red Pepper Flakes (if you want some pep in your step!)

Method

1. Mix the spices in a bowl.  Cut the chicken into smaller pieces (if making fresh) and mix with the seasoning.  Grind the meat, then mix it all together with your hands (or a stand mixer).
2. Preheat the pan and add cooking oil.  Cook fully until golden on both sides.

Notes: I prefer to make large batches of the sausage patties and freeze them. I thaw them as needed, using them on their own, in breakfast casseroles, egg muffins, or in my daily breakfast hash.