Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Chicken thighs make for moist, flavorful sausage; grind skinless, boneless thighs in a food processor. Combine the ingredients with your hands.

Bruce Aidells
Recipe by Cooking Light September 2006

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Yield:
12 servings (serving size: 1 patty)
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Ingredients

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Directions

Instructions Checklist
  • Combine all ingredients in a large bowl. Divide the chicken mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.

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  • Heat a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

Nutrition Facts

104 calories; calories from fat 31%; fat 3.6g; saturated fat 1.1g; mono fat 1.1g; poly fat 0.7g; protein 15.8g; carbohydrates 0.5g; fiber 0.2g; cholesterol 64mg; iron 0.9mg; sodium 300mg; calcium 41mg.
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