So, Delane over at A Well Fed Life posted this recipe, and I sort of halved it (yes, I made it) and made sausage. Use the fennel. For me, it is what makes it have that "sausage" flavor. Here is her recipe with my notes.
Healthy Chicken Breakfast Sausage
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| Photo by ALB |
Ingredients
1 pound chicken or turkey breast boneless and skinless (I bought ground chicken)
1/4 teaspoon dried sage
1/4 teaspoon ground coriander
1 teaspoon fennel seeds optional (use it!)
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoon maple syrup (didn't use)
1 1/2 teaspoons to 2 teaspoons kosher salt (start at 1.5 tsps)
1/2 teaspoon freshly ground black pepper
Cooking Spray
Instructions
Cut meat into 1" chunks. In a food processor, grind ingredients until combined and meat is finely ground. (Or open a container of ground chicken, and combine all the ingredients except the Cooking Spray)
Preheat oven to 375 degrees.
(In a small medium-heated frying pan, cook a small amount (less than an ounce) of the mixture all the way through. Let it cool down and taste it to make sure all the ingredients are balanced...this is where you would add extra salt if you felt it necessary).)
On a parchment lined (or well greased (Cooking Spray is fine)) baking sheet, form 2oz of the meat mixture into patties.
Bake for 15 minutes; flip the patties and bake for another 15 minutes or until chicken is cooked through.
Enjoy fresh cooked or cool and store in an airtight container in the refrigerator for up to a week.
Reheat in a greased skillet on medium heat for 2 minutes on each side or until lightly browned and hot.
2 Smart Points (my additions/subtractions at 8 servings)- store-bought ground chicken/no syrup
0 Smart Points (my additions/subtractions at 8 servings)- ground your own chicken breast/no syrup
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