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Chicken-and-Sage Sausages

The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.

  • Servings: 10
  • Yield: Makes about 20
Chicken-and-Sage Sausages

Photography: James Merrell

Source: Martha Stewart Living, February 2008


  • 2 pounds ground chicken
  • 1/4 cup finely chopped shallot
  • 1 medium garlic clove, minced
  • 2 tablespoons finely chopped fresh sage
  • 1/4 cup finely shredded carrot
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 to 3 tablespoons extra-virgin olive oil
  • Chutney, for serving


  1. Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.

  2. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.

Reviews (3)

  • Kaetchen 27 Feb, 2008

    This is a good recipe. I used turkey which tasted great and I also used the food processor method suggested by GwenninSpring. Very easy.

  • cdunleavy921 3 Feb, 2008

    This recipe, as written, is very simple the results are wonderful. I did, however, use butter in the pan with the olive oil. Highly recommend. Very delicious. A big hit with guests at brunch.

  • GwenninSpring 29 Jan, 2008

    This can be simpler. To start, skip the mincing and don't buy pre-ground chicken. Put the shallot, garlic, carrots, in the food processor and pulse to mince fine. Scrape into a bowl. Then cut 2 lbs. chicken breasts into large chunks and process until ground. Put that into bowl. Add the rest of the ingredients (salt, peper, mustard, sage) and toss with fork. I fried in EVOO with a little butter. Make a light pan sauce with white wine or chicken broth. Perfect!

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