Chicken-and-Sage Sausages

Photo: James Merrell

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


  • 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


  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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