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Chicken-and-Sage Sausages

Recipe photo courtesy of James Merrell

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

Source: Martha Stewart Living, February 2008
Servings Yield



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How would you rate this recipe?
  • MS112611425
    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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