Gluten Free Chicken Breakfast Sausage Patties with Sage and Apple

Name: Gluten Free Chicken Breakfast Sausage Patties with Sage and Apple
Prep time: 10 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Ingredients: 500 g ground chicken (use thigh mince for juicier patties, or breast mince for leaner); 1 small apple (peeled and finely grated, excess moisture squeezed out); 2 tbsp certified gluten free oat flour (acts as a light binder); 2 cloves garlic (minced finely); 1 tsp dried sage (or 1 tbsp fresh sage finely chopped); 0.5 tsp fennel seeds (lightly crushed in a mortar); 0.5 tsp smoked paprika; 0.25 tsp ground nutmeg; 0.25 tsp dried thyme; 0.5 tsp fine sea salt (adjust to taste); 0.25 tsp black pepper (freshly ground); 1 tsp pure maple syrup (just a touch to balance the spices, optional); 1 tbsp avocado oil (for cooking)

High ProteinDairy-FreeGluten-FreeMeal PrepNut-FreeEgg-Free

Prep Time10 min

Cook Time12 min

Servings8

Calories135 kcal

Health Score6/10

↓ Jump to recipe

Gluten Free Chicken Breakfast Sausage Patties with Sage and Apple

If you have ever stood in the supermarket squinting at sausage labels trying to figure out which ones are actually gluten free and not loaded with fillers, you are going to love this recipe. These homemade gluten free chicken breakfast sausage patties are made entirely from scratch using simple, real ingredients you can actually pronounce. Ground chicken keeps things lean, the grated apple adds just enough natural sweetness without any added sugar, and the blend of sage, fennel, and smoked paprika gives you that classic breakfast sausage flavour you genuinely crave on a slow morning.

What makes these patties genuinely healthier than the traditional kind? Quite a lot, actually. Most store-bought breakfast sausage patties, even the chicken ones, sneak in fillers like wheat-based breadcrumbs, corn syrup solids, and preservatives that push up the calories and knock down the nutritional value fast. Here, the binder is a small amount of certified gluten free oat flour, which also bumps up the fibre content compared to using no binder at all. Each patty clocks in at around 135 calories and delivers nearly 15 grams of protein, making them a genuinely filling start to the day rather than something that leaves you hunting through the cupboards an hour later.

The technique is simple but there are a few things worth knowing. First, do not overwork the mixture. Ground chicken is delicate, and the more you handle it the tougher the patties become. Mix just until everything is combined, then form your patties with lightly oiled hands. Keeping them at a consistent thickness, around half an inch, means they cook through evenly without drying out in the middle. A cast iron skillet is brilliant here because it holds steady heat and gives the outside of each patty a gorgeous golden crust while keeping the inside tender and juicy. A little avocado oil in the pan is all you need.

These patties are a brilliant meal prep option too. You can make a full batch on Sunday and have them ready to grab throughout the week. They reheat beautifully in a dry skillet over medium-low heat for a couple of minutes each side, or in the microwave if you are in a real rush. Tuck them into gluten free English muffins with a fried egg and some sliced avocado, serve them alongside scrambled eggs and roasted cherry tomatoes, or honestly just eat them straight from the pan with a strong cup of coffee. No judgement here at all. They are versatile, freezer-friendly, and genuinely one of those recipes you will come back to again and again.

Ingredients

Serves:8

500 g ground chicken (use thigh mince for juicier patties, or breast mince for leaner)
1 small apple (peeled and finely grated, excess moisture squeezed out)
2 tbsp certified gluten free oat flour (acts as a light binder)
2 cloves garlic (minced finely)
1 tsp dried sage (or 1 tbsp fresh sage finely chopped)
0.5 tsp fennel seeds (lightly crushed in a mortar)
0.5 tsp smoked paprika
0.3 tsp ground nutmeg
0.3 tsp dried thyme
0.5 tsp fine sea salt (adjust to taste)
0.3 tsp black pepper (freshly ground)
1 tsp pure maple syrup (just a touch to balance the spices, optional)
1 tbsp avocado oil (for cooking)

Instructions

1
Peel and grate the apple using the fine side of a box grater. Place the grated apple in a clean tea towel or a few layers of kitchen paper and squeeze firmly to remove as much liquid as possible. This step is important, as too much moisture will make the patties fall apart during cooking.
A Fuji or Gala apple works well here as they are naturally sweet without being too tart.
2
Add the ground chicken to a large mixing bowl. Add the squeezed apple, minced garlic, gluten free oat flour, dried sage, crushed fennel seeds, smoked paprika, nutmeg, thyme, salt, black pepper, and maple syrup if using. Mix with clean hands or a silicone spatula until just combined. Do not overmix.
The mixture will feel slightly sticky. That is completely normal and means your patties will hold together well.
3
Cover the bowl with cling wrap and place it in the fridge for 15 minutes. This short chill time helps the mixture firm up and makes shaping much easier, while also allowing the spices to meld into the meat.
You can chill the mixture for up to 24 hours in advance if you are prepping ahead.
4
Remove the mixture from the fridge. Lightly oil your hands with a small amount of avocado oil. Divide the mixture into 8 equal portions, roughly 70g each, and shape each one into a round patty about half an inch thick. Place them on a plate or lined tray as you go.
Using a kitchen scale ensures all the patties are the same size, so they cook evenly at the same rate.
5
Heat a large cast iron skillet or non-stick frying pan over medium heat. Add the avocado oil and let it heat for about 30 seconds. Place the patties in the pan in a single layer, leaving a little space between each one. You may need to cook in two batches depending on the size of your pan.
Do not press down on the patties while they cook. Let them develop a crust naturally before flipping.
6
Cook the patties for 5 to 6 minutes on the first side without moving them, until a deep golden crust forms on the bottom. Flip carefully with a thin spatula and cook for a further 5 to 6 minutes on the second side until cooked through. The internal temperature should reach 74 degrees Celsius (165 degrees Fahrenheit).
A meat thermometer is the most reliable way to check doneness. The patties should be firm but spring back slightly when pressed.
7
Transfer the cooked patties to a plate lined with kitchen paper and rest for 2 minutes before serving. This brief rest lets the juices redistribute and keeps each patty moist right through to the centre.

Nutrition per serving

135kcal

Calories

15g

Protein

Carbs

Fat

0.5g

Fibre

1.5g

Sugar

185mg

Sodium

Pro Tips

✓
Always squeeze the grated apple very well before adding it to the mix. Extra moisture is the main reason homemade chicken patties fall apart.
✓
Chilling the mixture for 15 minutes before shaping is worth every minute. It makes the patties firmer and much easier to handle.
✓
Use a meat thermometer to check doneness. Chicken needs to reach 74 degrees Celsius internally to be safe to eat.
✓
If cooking in batches, keep the first batch warm in an oven set to 90 degrees Celsius while the second batch cooks.
✓
Lightly oiling your hands before shaping stops the mixture sticking to your palms and makes forming smooth patties much easier.
✓
For a spicier version, add a pinch of cayenne pepper or red chilli flakes to the mixture before chilling.

Frequently Asked Questions

Are these gluten free chicken breakfast sausage patties actually certified gluten free?↓

The patties are made without any gluten-containing ingredients, but you need to make sure you buy certified gluten free oat flour, as standard oat flour can be cross-contaminated with wheat during processing. Check the label before you buy.

Can I use ground turkey instead of ground chicken?↓

Absolutely. Ground turkey works just as well in this recipe and gives a very similar result. Turkey thigh mince will be juicier than turkey breast mince, so bear that in mind when choosing.

Can I make these patties without the oat flour?↓

Yes, you can leave out the oat flour entirely if you prefer a grain-free version. The patties will be slightly more delicate so handle them gently when flipping. A tablespoon of almond flour can be used as an alternative binder if you want a little extra structure.

How do I know when the patties are fully cooked?↓

The safest way is to use a meat thermometer. The centre of each patty needs to reach 74 degrees Celsius (165 degrees Fahrenheit). They should also feel firm when pressed and have no pink remaining in the middle when cut open.

Can I freeze these chicken breakfast sausage patties?↓

Yes, they freeze really well. Let the cooked patties cool completely, then layer them between pieces of baking paper in a freezer-safe container or zip-lock bag. They keep well in the freezer for up to 3 months. Reheat from frozen in a skillet over medium-low heat or in the oven at 180 degrees Celsius for about 10 minutes.

Can I cook these patties in the air fryer?↓

Yes. Preheat your air fryer to 190 degrees Celsius. Lightly spray the basket with cooking spray and cook the patties for 8 to 10 minutes, flipping halfway through, until golden and cooked to an internal temperature of 74 degrees Celsius.

Variations

•
Maple and Black Pepper Patties
Increase the maple syrup to 2 teaspoons and add an extra quarter teaspoon of coarsely cracked black pepper for a sweet and peppery version that pairs beautifully with fluffy gluten free pancakes.
•
Spicy Sriracha Chicken Patties
Add 1 teaspoon of sriracha and a pinch of cayenne pepper to the mixture for a patty with a gentle kick. Great tucked into a gluten free breakfast wrap with avocado and scrambled eggs.
•
Lemon and Herb Patties
Swap the sage and fennel for 1 tablespoon of fresh parsley, 1 teaspoon of fresh thyme leaves, and the zest of half a lemon. The citrus lift makes these feel fresh and light, great for a spring or summer breakfast spread.
•
Ginger and Scallion Patties
Replace the fennel and nutmeg with 1 teaspoon of freshly grated ginger and 2 finely sliced scallions for an Asian-inspired version that works brilliantly with a soft fried egg on top.

Substitutions

•
Certified gluten free oat flour → Almond flour (Use the same quantity. Almond flour makes the recipe grain-free and paleo-friendly, though the texture will be very slightly denser.)
•
Ground chicken → Ground turkey (Turkey thigh mince is the closest match in terms of fat content and juiciness. Turkey breast mince is leaner but can dry out more easily, so watch your cook time carefully.)
•
Avocado oil → Coconut oil or olive oil (Both work well for pan-frying. Refined coconut oil has a neutral flavour while extra light olive oil has a mild taste that does not overpower the sausage seasonings.)
•
Apple → Finely grated pear (Pear adds a similar gentle sweetness and moisture. Make sure to squeeze out excess liquid just as you would with apple.)
•
Maple syrup → Honey or a small amount of date paste (Any of these natural sweeteners add a subtle sweetness without refined sugar. You can also simply omit the sweetener entirely if you prefer a fully savoury patty.)

🧊 Storage

Store cooked patties in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet over medium-low heat for 2 to 3 minutes per side, or microwave on medium power for 60 to 90 seconds. For longer storage, freeze cooked patties for up to 3 months, separated by baking paper.

📅 Make Ahead

The raw sausage mixture can be prepared and stored in the fridge for up to 24 hours before shaping and cooking. Alternatively, shape the raw patties, layer them between baking paper, and freeze them uncooked for up to 2 months. Cook from frozen in a covered skillet over medium-low heat, adding a few extra minutes to the cook time.