We were hosting friends for Brunch and I was looking for pork-free sausages that were also gluten-free and could not find one in the store. Then I found this recipe from Martha Stewart to make breakfast sausages from scratch using chicken.

Ready to eat

These are delicious! A tip is to add the chicken stock after you flip the sausages, it helped add flavor and helped to prevent them from drying out.

2 lbs ground chicken
1 medium garlic clove
1/4 cup carrot, shredded
1/4 cup onion, shredded
2 tablespoons fresh sage, finely chopped
1 1/2 teaspoons course sea salt
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup chicken stock

Mix all ingredients and refrigerate for 8-24 hours. The mixture is very wet and sticky making it very difficult to roll into a ball for frying, so I just grabbed a glob using a tablespoon then shaped them in a pan with olive oil. Fry for 3 minutes each side and serve immediately.