pounds ground dark meat chicken (95-percent lean)
1 cup fine, fresh white bread crumbs
2 teaspoons kosher salt (see note)
teaspoons fresh ground black pepper
1 teaspoon dried sage, crumbled
teaspoon dried marjoram, crumbled
teaspoon dried thyme, crumbled
teaspoon ground nutmeg
cup cold water (bottled, preferred)
Add all ingredients to a large mixing bowl and with clean hands gently knead the mixture until the seasonings are well combined, but do not over-handle. Cover and chill for 30 minutes. Form into 2-ounce patties (you'll get about 22).
Using wax paper or foil, wrap sausages that won't be used right away, separating the patties with a layer of paper or foil, and then place into a plastic freezer bag. Remove as much air from the bag as possible, seal and freeze for up to six months.
To cook: Place a nonstick skillet over medium to medium-high heat and lightly spray with vegetable oil. Add patties, but do not crowd, and cook about 4 minutes or until lightly browned. Turn patties over and cook 4 minutes, or until their internal temperature reaches 160 degrees on an instant-read digital thermometer. Serve immediately.
Makes 22 patties.
Cook's note: I prefer Diamond Crystal salt, reduce amount to 11/2 teaspoons if using Morton's.
@Recipe nutrition:Nutrition values per patty: 71 calories (28.3 percent from fat), 2.3 g fat (0.6 g saturated), 1.1 g carbohydrates, 0 fiber, 10.8 g protein, 42 mg cholesterol, 111 mg sodium.