Google+ Allergy-Free Vintage Cookery: Oven-Baked Chicken Sausage Patties (GF, DF, egg free)


Monday, February 11, 2013

Oven-Baked Chicken Sausage Patties (GF, DF, egg free)

Chicken Sausage Patties
We've been searching for a protein-based breakfast food that isn't eggs or bacon (because we're allergic to eggs and a daily bacon ration is a prescription for disaster), and after many attempts, have finally arrived at these simple, healthy sausage patties.  Make a batch or two ahead of time and freeze, and you'll have a tasty, convenient protein that works for a quick breakfast (just microwave or warm on the stove in a bit of oil), snack, or even lunch.  For those of us following lower-carb diets, having an easy-to-grab protein source is key, especially when you can't eat dairy!

Oven-Baked Chicken Sausage Patties

1 lb. ground chicken
1 tsp thyme
1 tsp marjoram
1 tsp sage
1/2 tsp fennel seed
1/2 tsp dry mustard powder
1/4 tsp allspice
1 tsp coconut oil

Grease a baking sheet with coconut oil, and preheat your oven to 375 degrees.  Mix together all ingredients, and shape into 6 - 8 golf-ball-sized balls.  Flatten balls between your palms, and set on baking sheet.  Bake for 15 - 20 minutes, or slightly golden.  You can flip these halfway through if you like.  Serve as is, or you can refrigerate/freeze these and warm up in a pan of olive oil when you're ready to eat them (this will make them browner).  Eat plain, or serve with hot sauce or your favorite condiment.

Makes 6 - 8 patties

(Note:  Depending on the brand of ground chicken you use, these patties may be very moist or very dry.  You may need to experiment a bit with the length of time in the oven, and the thickness of the patties to get the right moisture content.  I made several batches with meat from several different stores and was baffled as to why they kept coming out differently, until I realized it was the brand of chicken!)

1 comment:

  1. I love sausage, but can't eat it anymore because nightshades or anything remotely spicy sets off my rosacea (even black pepper). I don't see anything in your recipe that would cause me problems so I can't wait to try it.