Chicken Breakfast Sausage

Makes about 10 patties.  (I also make mini meatballs with these -- using a tiny scooper -- and boil them in chicken broth for breakfast meatballs. )

This sausage has more subtle flavors than storemade sausage. Adjust according to your preferences.

1 lb ground chicken*

1/2 tsp thyme

1/4 tsp sage

1/4 tsp marjoram

1/4 tsp all-spice

1/4 tsp garlic powder

3/4 tsp kosher salt

freshly ground black pepper

1/2 T maple syrup

1/2 T olive oil
optional: sprinkle of cayenne

Mix spices together and sprinkle over ground chicken. Stir to combine. Add liquids and stir until mixed. Cook on griddle over medium-high heat. Use an ice cream scoop (disher) to create uniformly sized balls. Cook on one side until browned; flip and press down to flatten. Cook until browned, then flip back over to finish cooking.

*I have had the best luck with freshly ground chicken thighs. Ask the butcher to grind them for you. Another good option is the ground chicken from Perdue ... the darker colored "ground chicken", not the "ground chicken breast". Do not use the "kosher" ground chicken at Whole Foods... it is brined and the salt content is too much for this dish.