Maple Chicken Sausage Recipe

1. Prepare and strain

Peel and finely mince or grate 2 garlic cloves. In a small bowl combine 1/2 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp soy sauce, 1 tbsp olive oil, minced garlic, 1 tsp fresh thyme leaves, 1/2 tsp ground black pepper and 1/4 tsp crushed red pepper flakes. Whisk until smooth. Reserve 3 tablespoons of this mixture in a small jar or bowl to use as a finishing glaze toward the end of cooking. The remaining mixture will be used to marinate and flavor the sausage meat.

2. Optional: For a smoother glaze, warm the reserved 3 tablespoons in a small saucepan over low heat for 1–2 minutes, stirring, then set aside.

3. Mix the sausage

Place 1.5 lbs ground chicken in a large bowl. Add 1/2 cup fine dry breadcrumbs, 1 large egg, 2 tbsp freshly grated onion, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp smoked paprika and 1 tbsp maple syrup (from the ingredients). Pour in about 2–3 tablespoons of the remaining maple marinade (from the larger batch) — not the reserved glaze — to incorporate flavor without making the mixture too wet. Using your hands or a spatula, mix until just combined; avoid overworking to keep the sausage tender. Taste a small pinch by pan-frying a teaspoon-sized patty to check seasoning and adjust salt/pepper if needed.

4. Form sausages

Divide the mixture into eight equal portions (for 8 sausages) and shape each into a 4–5 inch sausage link or cylinder, compressing lightly so they hold together. Place formed sausages on a parchment-lined tray and chill in the refrigerator for 15–20 minutes to firm up (this helps them keep shape when cooking).

5. Sear and cook through

Heat a large skillet over medium heat and add 2 tsp olive oil. When the oil shimmers, add the sausages in a single layer without overcrowding (work in batches if necessary). Cook undisturbed 3–4 minutes until well browned on the first side. Flip and continue cooking 3–4 minutes more. Reduce heat to medium-low, add 1 tbsp unsalted butter, cover the pan and cook another 4–6 minutes, turning once, until internal temperature reaches 165°F (74°C).

6. Glaze and finish

Uncover, brush each sausage with the reserved 3 tablespoons maple glaze (or spoon a little warmed glaze over them) and cook uncovered 1–2 minutes per side to set the glaze and caramelize slightly. Baste with pan juices. Remove sausages to a plate and let rest 3 minutes.

7. Serve

Transfer sausages to a serving platter, garnish with fresh thyme sprigs and sprinkle with sea salt and freshly ground black pepper to taste. Serve warm with extra maple glaze on the side, mustard, or alongside brunch sides such as roasted potatoes or pancakes.