Chicken Boudin Sausage Patties
By Ben Vaughn
Heat a small nonstick skillet over medium heat. Add butter and melt. Add onions and season with a little salt and pepper & fennel seeds. Quickly sauté the mixture for 5-7 then remove from the heat to cool.
Heat a griddle pan or large nonstick skillet over medium-high heat.
Place chicken in a bowl and season with salt and pepper, mix in the entire rice contents, add the poultry seasoning, allspice, paprika and the olive oil. Add in the onions and fennel and mix the sausage. Shape the meat into 2 1/2 inches patties, the recipe will yield 12 to 16 small patties total. Cook patties 4-6 minutes on first side 5-7 minutes on the other (or to an internal temperature of 165) and serve hot.
- 1 tablespoon butter
- 1 package Reser's Herb Medley Rice
- 1 small onion, finely chopped
- Salt and pepper
- 1 teaspoon fennel seed
- 1 ½ pounds ground chicken breast
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
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