In addition to the King Ranch Chicken I made last Sunday, I made the most amazing chicken sausage patties. I had leftover roasted red pepper bruschetta to use up, and this was the perfect recipe for it. They were great for lunch all week with a side of arugula with Marzetti’s Light Roasted Tomato Vinaigrette. I plan to modify the recipe to make chicken breakfast sausage too.
Ingredients
2 pounds ground chicken
1/2 cup finely chopped fresh spinach
1 cup DeLallo Roasted Red Pepper Bruschetta
1 1/2 teaspoon dried sage
1 teaspoon crushed red pepper
3/4 teaspoon kosher salt
3/4 teaspoon dried thyme
3/4 teaspoon ground coriander
Combine ground chicken, spinach, roasted red pepper bruschetta, sage, crushed red pepper, salt, thyme, and coriander. Knead until well combined. Shape mixture into 1/2 inch thick patties. Cook patties in batches in a large skillet over medium heat (coat lightly with olive oil) for 3 minutes on each side or until done.
*Recipe adapted from Cooking Light
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