Italian Chicken Sausage

italian chicken sausage|


  • 2 lbs ground chicken breast
  • 1/4 cup grated parmesan cheese
  • 1/4 cup plain breadcrumbs
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp fennel seeds
  • 2 tsp salt
  • 1 tsp crushed red pepper (more for hot sausage)


  1. Remove all excess liquid from chicken. In a large bowl, mix together chicken, fennel seeds, oregano, basil, salt, and red pepper. Mix until well blended.
  2. Slowly add in breadcrumbs and parmesan cheese and mix well.
  3. Form 12 round patties, in 1 inch thickness.
  4. Set aside for 15 minutes before cooking or if storing, place in air tight container, and refrigerate for us to 5 days. Lasts 3 months in the freezer.
  5. To cook:
  6. Lightly grease a medium skillet and heat on medium heat. Add the sausage patties, cooking for 3 minutes on each side or until golden brown. Alternatively, to add sausage into sauces etc, break up patties with the back of a spoon until no large pieces remain. Cook as normal.