AuthorStacy SaundersCategoryBreakfast, DinnerDelicious, easy, and versatile- use with pasta, fried potatoes & veggies, or breakfast foods!
*the only ground chicken I could find has vinegar listed as one of the ingredients. Be cautious if any kind of vinegar is a trigger for you. White distilled vinegar is rated a 0 on the SIGHI list and apple cider vinegar is rated a 1. Also if rosemary extract is listed as an ingredient you may want to exercise caution. Some articles I've read said that "rosemary extract" is really food additives 300-321, 5 of which are rated a level 2 on the SIGHI food list. More info down below.
Place ground chicken, oil, and maple syrup in a large skillet over medium-high heat. Sprinkle the seasonings over the top and stir the ingredients until well combined.
Brown your meat, stirring often. As it browns and clumps together, chop the clumps into smaller pieces (a meat chopper utensil works really well). It's finished when it is browned and the meat reaches 165° F, usually about 8-15 minutes.
Drain off the fat. I place a paper towel in a strainer, then place the strainer over a paper plate covered with foil. Then pour the meat into the strainer and let it sit for 5 minutes.
Store in the freezer. I like to separate it into serving sizes to make it easy to pull out for a quick meal.
Combine all ingredients into a large bowl. Mix together until well combined.
Cut parchment paper in small squares, whatever size you want your patties to be.
Line a small plate with a parchment paper square, place 2-3 Tb of sausage mix on the plate, then place another parchment paper square over top the sausage. Take a second small plate (same size is preferred) and smash the sausage down, until desired thickness. They plump up and shrink when they are cooked. I like to squish mine to about 1/4" thick. Repeat with remaining sausage mixture.
Cook over medium heat about 3-4 min on each side or until browned and internal temp reaches 165° F.
Set on paper towels to cool and drip off excess fat. Store in the freezer with parchment paper sandwiched between the patties.
This sausage is so tasty! It's delicious with gf spaghetti & nomato sauce. Pair the ground sausage or the patties with low histamine pancakes or with fried potatoes and veggies. It also tastes yummy with Low Histamine Kitchen's Broccoli Pesto Pasta.
I like to double the recipe so it will last me a couple months.
Recipe very slightly adapted from: https://confessionsofafitfoodie.com/how-to-make-homemade-italian-sausage-with-ground-chicken-or-turkey/
Other notes:
An interesting tutorial for crispy browned meat: https://www.bonappetit.com/story/how-to-brown-meat
I have the pampered chef mix-n-chop meat chopper and I love it. It looks like Walmart also has a good option.
Rosemary Extract articles:
Agains rosemary extract-
https://www.fedup.com.au/factsheets/support-factsheets/clean-label-policy-a-disaster-for-consumers
https://susanjoyfultable.com/blog/food-additives-to-avoid/
In support of rosemary extract-
Nutexa- a natural ingredients and science blog
https://www.myrecipes.com/news/cherry-vanilla-coke
Ingredients
Directions
Place ground chicken, oil, and maple syrup in a large skillet over medium-high heat. Sprinkle the seasonings over the top and stir the ingredients until well combined.
Brown your meat, stirring often. As it browns and clumps together, chop the clumps into smaller pieces (a meat chopper utensil works really well). It's finished when it is browned and the meat reaches 165° F, usually about 8-15 minutes.
Drain off the fat. I place a paper towel in a strainer, then place the strainer over a paper plate covered with foil. Then pour the meat into the strainer and let it sit for 5 minutes.
Store in the freezer. I like to separate it into serving sizes to make it easy to pull out for a quick meal.
Combine all ingredients into a large bowl. Mix together until well combined.
Cut parchment paper in small squares, whatever size you want your patties to be.
Line a small plate with a parchment paper square, place 2-3 Tb of sausage mix on the plate, then place another parchment paper square over top the sausage. Take a second small plate (same size is preferred) and smash the sausage down, until desired thickness. They plump up and shrink when they are cooked. I like to squish mine to about 1/4" thick. Repeat with remaining sausage mixture.
Cook over medium heat about 3-4 min on each side or until browned and internal temp reaches 165° F.
Set on paper towels to cool and drip off excess fat. Store in the freezer with parchment paper sandwiched between the patties.