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Chicken-and-Sage Sausages

Chicken-and-Sage Sausages

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

Martha Stewart Living, February 2008 http://www.marthastewart.com/319333/chicken-and-sage-sausages
3.458335
Rated
69.1667100(24)24
  • Yield Makes about 20
    Serves 8 to 10

Ingredients

    • 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

Directions

  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.

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