CHICKEN-SAGE SAUSAGES {mad hungry}

By grinder

Sausage patties can be shaped ahead and refrigerated overnight; let stand 30 minutes before cooking.

Ingredients

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

Preparation

Step 1

Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt and pepper. Loosely shape mixture into 2” patties,½”thick, being careful to not overwork. Place sausage patties on a baking sheet.

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