Chicken-and-sage sausages

10 servings
10 min
5 min
Very Easy


Number of serving: 10
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


  • 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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