The great thing about making breakfast sausage is you know exactly what’s in it and that goes for this Gluten-Free Chicken Breakfast Sausage.
I’ll admit, I’m not always on top of it in the morning. It’s the one meal I am apt to cop out on—pour a bowl of cereal and call it good.
That said, I’ve really noticed a difference in me and my boys when we start our day with protein. Little Man does not do eggs or dairy which makes it a bit challenging. But meat—well, meat he loves.
This recipe is for homemade breakfast sausage. I’m a little over high-fat pork sausage right now and was hoping to come up with a leaner version that was free of any additives and gluten.
Paired with a green smoothie, we’re off to a good start.
Homemade Gluten-Free Chicken Breakfast Sausage
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Easily Sweetener-Free | Yeast-free | GFCF
PREP TIME: 10 minutes
COOK TIME: 10-20 minutes
12 ounces organic ground CHICKEN
1 tablespoon OIL
2 teaspoons granulated ONION
1 teaspoon granulated GARLIC
1 teaspoon Cholula HOT SAUCE
1/2 teaspoon ground SAGE
1/2 teaspoon SALT
1/2 teaspoon WHITE PEPPER
1/4 teaspoon ground ALLSPICE
Combine all ingredients. Form into patties using wet hands and fry in a swirl of grapseed oil until browned and cooked through.
Make-Ahead Freezer Option: Line a flat cookie sheet with unbleached parchment (or freezer paper). Scoop 2-3 tablespoon mounds, 3-4 inches apart, onto cookie sheet. Place a layer of parchment on top. Flatten into patties using the bottom of a glass (I make mine quite thin). Transfer to freezer. When frozen, peel back layers of parchment and transfer frozen patties to airtight storage container and return to freezer. Double the batch to really stock up.