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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

39 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
02/27/2008
This is a good recipe. I used turkey which tasted great and I also used the food processor method suggested by GwenninSpring. Very easy.
Rating: Unrated
02/03/2008
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.
Rating: Unrated
01/29/2008
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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