Low Histamine Chicken Sausage

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.