Homemade Chicken Sausage Patties with Olives and Oregano
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.
- Mince the garlic cloves together with the salt until you get a fine paste.
- 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.
- 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.
- 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.
- Set aside for another use or serve immediately inside SLT sandwiches
Tasha @ ThatsSoYummy says
These look so yummy! I have always wanted to make my own chicken sausage patties… will have to try this 🙂
I would suggest adding sage and/or fennel to the recipe-gives it a stronger “sausage” presence.
fennel would be great here! thanks for the rec!
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.
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!
Tried this recipe. Patties were so yummy but unfortunately they weren’t enough to satisfy all my friends 😉 Will do it again, for sure.
Phoebe Lapine says
So glad to hear it Gabriele!! An unfortunate side effect of deliciousness. Hopefully you’ll make double next time! Thanks for trying the recipe and reporting back. xo
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Lucy C says
This recipe looks great! I am going to use it as a filling for ravioli with a puttanesca sauce.
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These look divine!! And a great item to keep in the fridge for mid-day hunger attacks!
Phoebe Lapine says
Totally!! Thanks for checking em out Amelia. Hope you enjoy them – great for added protein at breakfast 🙂 xo