Chicken Breakfast Sausage (KETO)

Updated: Mar 8

Breakfast sausages can sometime be a bit heavy for me at times, especially first thing in the morning. And finding a good inexpensive turkey or chicken sausage was not an option. So I decided to create my own. This is an easy recipe and yields way more sausages for the price of a premade package, plus they are full of flavor!


2 Pounds Organic Free Range Ground Chicken or Turkey (no antibiotics or hormones)

2 tsp Fennel Seeds

2 tsp Sea Salt

1 tsp ground Thyme

1 tsp Red Pepper Flakes

1 tsp Monk Fruit Sweetener

1/4 tsp Black Pepper

1/4 tsp Garlic Powder

1/4 tsp Onion Powder


In a large bowl mix all the sausage ingredients together until well combined.

Place a piece of parchment paper onto a large baking sheet, set aside.

Separate the sausage mixture into 12 balls and flatten each into a round patty and place them on the prepared baking sheet. Place the baking sheet in the freezer for 1 hour.

Once the patties are firm enough to handle put a small piece of the parchment paper in between each sausage patty to separated them so they don't stick together. Place them in a zip lock plastic freezer bag and store in the freezer until ready to use.

To cook the sausage: add 1-2 tablespoons of oil in a frying pan and turn the stovetop burner on medium heat. Fry the patties until fully cooked and browned on both sides, about 4 minutes on each side.

Keep Frozen

Calories 30, Fat 1.4 g, Protein 3.7 g, Carbs 0

Makes 12 Sausage Patties

Note: You can adjust the spices to make the patties spicier. You also could try using different ground meats or combine meats with this recipe.

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