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Place 1 lb (500g) of ground chicken, pork, or turkey into a large mixing bowl.

Add the following spices to the meat: 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon ground fennel, 1 teaspoon sage, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika.

Optionally, add 1 tablespoon maple syrup for a touch of sweetness. For a spicy version, add 1/4 teaspoon red pepper flakes (or more, to taste).

Put on food-safe gloves and mix all the ingredients with your hands until everything is just combined. Be careful not to overmix, as this can make the sausage tough.

Form the seasoned meat mixture into small, evenly sized patties, about 1/2 inch thick.

Heat a large frying pan over medium heat and add about 1 tablespoon of olive oil to coat the bottom of the pan.

Once the pan is hot, carefully place the patties in the pan, ensuring not to overcrowd it. Cook for 4-6 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 160°F or 71°C).

Remove the cooked patties from the pan and let them cool slightly on a plate lined with a paper towel to absorb any excess grease.

Cooked patties can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen in a freezer bag for longer storage. Alternatively, raw patties can be frozen and cooked fresh when desired.


Place 1 lb (500g) of ground chicken, pork, or turkey into a large mixing bowl.

Add the following spices to the meat: 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon ground fennel, 1 teaspoon sage, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika.

Optionally, add 1 tablespoon maple syrup for a touch of sweetness. For a spicy version, add 1/4 teaspoon red pepper flakes (or more, to taste).

Put on food-safe gloves and mix all the ingredients with your hands until everything is just combined. Be careful not to overmix, as this can make the sausage tough.

Form the seasoned meat mixture into small, evenly sized patties, about 1/2 inch thick.

Heat a large frying pan over medium heat and add about 1 tablespoon of olive oil to coat the bottom of the pan.

Once the pan is hot, carefully place the patties in the pan, ensuring not to overcrowd it. Cook for 4-6 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 160°F or 71°C).

Remove the cooked patties from the pan and let them cool slightly on a plate lined with a paper towel to absorb any excess grease.

Cooked patties can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen in a freezer bag for longer storage. Alternatively, raw patties can be frozen and cooked fresh when desired.
