Ingredients Meat & Poultry Chicken Ground Chicken Recipes Chicken-and-Sage Sausages 3.5 (39) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Servings: 10 Yield: 20 The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking. Ingredients 2 pounds ground chicken ¼ cup finely chopped shallot 1 medium garlic clove, minced 2 tablespoons finely chopped fresh sage ¼ cup finely shredded carrot 1 tablespoon Dijon mustard 1 ½ teaspoons coarse salt ¼ teaspoon freshly ground pepper 2 to 3 tablespoons extra-virgin olive oil Chutney, for serving Directions 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. 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. Rate it Print