Chicken-and-sage sausages

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

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Preparation

• 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.

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