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Gallery Chicken-and-Sage Sausages Credit: James Merrell Recipe Summary Servings: 10 Yield: Makes about 20

Ingredients Ingredient Checklist 2 pounds ground chicken 1/4 cup finely chopped shallot 1 medium garlic clove, minced 2 tablespoons finely chopped fresh sage 1/4 cup finely shredded carrot 1 tablespoon Dijon mustard 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 2 to 3 tablespoons extra-virgin olive oil Chutney, for serving

Gallery Chicken-and-Sage Sausages Credit: James Merrell

Recipe Summary Servings: 10 Yield: Makes about 20

Chicken-and-Sage Sausages      Credit: James Merrell

Chicken-and-Sage Sausages

Credit: James Merrell

Chicken-and-Sage Sausages

Recipe Summary Servings: 10 Yield: Makes about 20

Recipe Summary

Servings: 10 Yield: Makes about 20

Servings: 10

Yield: Makes about 20

10

Makes about 20

Ingredients

Ingredients

  • 2 pounds ground chicken 1/4 cup finely chopped shallot 1 medium garlic clove, minced 2 tablespoons finely chopped fresh sage 1/4 cup finely shredded carrot 1 tablespoon Dijon mustard 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 2 to 3 tablespoons extra-virgin olive oil Chutney, for serving

Directions

Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.

Reviews (3)

 Add Rating & Review     39 Ratings   5 star values:        10    4 star values:        6    3 star values:        17    2 star values:        5    1 star values:        1

Reviews (3)

Add Rating & Review     39 Ratings   5 star values:        10    4 star values:        6    3 star values:        17    2 star values:        5    1 star values:        1

Add Rating & Review

39 Ratings 5 star values: 10 4 star values: 6 3 star values: 17 2 star values: 5 1 star values: 1

39 Ratings 5 star values: 10 4 star values: 6 3 star values: 17 2 star values: 5 1 star values: 1

39 Ratings 5 star values: 10 4 star values: 6 3 star values: 17 2 star values: 5 1 star values: 1

  • 5 star values: 10 4 star values: 6 3 star values: 17 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/27/2008   This is a good recipe. I used turkey which tasted great and I also used the food processor method suggested by GwenninSpring. Very easy.  

Martha Stewart Member     Rating: Unrated       02/03/2008   This recipe, as written, is very simple the results are wonderful. I did, however, use butter in the pan with the olive oil. Highly recommend. Very delicious. A big hit with guests at brunch.  

Martha Stewart Member     Rating: Unrated       01/29/2008   This can be simpler. To start, skip the mincing and don't buy pre-ground chicken. Put the shallot, garlic, carrots, in the food processor and pulse to mince fine. Scrape into a bowl. Then cut 2 lbs. chicken breasts into large chunks and process until ground. Put that into bowl. Add the rest of the ingredients (salt, peper, mustard, sage) and toss with fork. I fried in EVOO with a little butter. Make a light pan sauce with white wine or chicken broth. Perfect!

    Martha Stewart Member

    Rating: Unrated 02/27/2008

This is a good recipe. I used turkey which tasted great and I also used the food processor method suggested by GwenninSpring. Very easy.

Rating: Unrated

Rating: Unrated 02/03/2008

This recipe, as written, is very simple the results are wonderful. I did, however, use butter in the pan with the olive oil. Highly recommend. Very delicious. A big hit with guests at brunch.

Rating: Unrated 01/29/2008

This can be simpler. To start, skip the mincing and don’t buy pre-ground chicken. Put the shallot, garlic, carrots, in the food processor and pulse to mince fine. Scrape into a bowl. Then cut 2 lbs. chicken breasts into large chunks and process until ground. Put that into bowl. Add the rest of the ingredients (salt, peper, mustard, sage) and toss with fork. I fried in EVOO with a little butter. Make a light pan sauce with white wine or chicken broth. Perfect!

All Reviews for Chicken-and-Sage Sausages

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken-and-Sage Sausages

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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