Homemade Chicken Sausage Patties with Olives and Oregano

Homemade Chicken Sausage Patties with Olives and Oregano

Serving Size: Makes 12 patties

Making your own sausage patties is super easy. You don't have to worry about casing or grinding your own meat. Simply choose whatever pre-ground protein you want and then let your mind run wild with flavor combinations. These chicken sausages (also great with turkey) are Greek-inspired with olives, oregano, and lemon zest. If I could eat pita, I would stuff them inside of one with herbed yogurt and slaw. Mmmm.


  • 2 garlic cloves
  • 1 teaspoon salt
  • 1lb ground dark meat chicken (or turkey)
  • ¼ cup finely chopped green olives (picholine)
  • 1 tablespoon finely chopped fresh oregano
  • zest of one lemon
  • 1 teaspoon paprika


  1. Mince the garlic cloves together with the salt until you get a fine paste.
  2. Combine the garlic paste with the remaining ingredients in a medium mixing bowl. With clean hands, fold the ingredients into the meat until well distributed.
  3. Roll two tablespoons of the meat mixture into a small ball, then flatten between your palms to form a 1/4-inch thick patty. Repeat with the remaining meat. You should get 12 or so patties.
  4. Set a large cast iron skillet over a high flame. Coat the pan with a thin layer of vegetable oil. Once the pan is hot, cook the patties, gently flattening them with the back of your spatula on the first side, until very well-browned on both sides and cooked through, about 6-8 minutes total.
  5. Set aside for another use or serve immediately inside SLT sandwiches

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!



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16 Responses to Homemade Chicken Sausage Patties with Olives and Oregano

  1. These look so yummy! I have always wanted to make my own chicken sausage patties… will have to try this 🙂

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  3. wb2sbn says:

    breads repice

  4. bogfather says:

    I would suggest adding sage and/or fennel to the recipe-gives it a stronger “sausage” presence.

  5. Celtic0k9 says:

    If you have problems finding ground dark chicken meat and don’t have a meat grinding attachment at home, buy a package of boneless skinless thighs and ask you butcher counter to grind it for you in the store.

    Also — I tried out this recipe as printed above and it was tasty — but the second time I made it I substituted a heaping tablespoon of garlic-chili paste for the garlic cloves and it really elevated the patties. I did what the recipe suggested and utilized them cold the following day in a wrap with cabbage and cucumber and it was really tasty.

    • Phoebe says:

      So glad to hear it! Thank you for giving it not one, but TWO test drives!

      What did you use in your garlic-chili paste? I agree that these would benefit from a little heat – maybe I’ll try some red pepper flakes next time.

      Great tip about the ground chicken – I often ask my butcher to do that as well!

  6. Gabriele says:

    Tried this recipe. Patties were so yummy but unfortunately they weren’t enough to satisfy all my friends 😉 Will do it again, for sure.

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  8. Lucy C says:

    This recipe looks great! I am going to use it as a filling for ravioli with a puttanesca sauce.

    Just pointing out the above comment is spam (not mine, the tinyurl).

  9. Amelia says:

    These look divine!! And a great item to keep in the fridge for mid-day hunger attacks!

  10. victor says:

    very-very- good

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