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chicken sausage

Chicken Breakfast Sausage with Tarragon

Making your own breakfast sausage is so easy! This recipe for Chicken Breakfast Sausage with Tarragon has just a few ingredients and makes the most flavorful, juiciest chicken sausage without any preservatives or inflammatory ingredients. These sausages take just a few minutes to make, they freeze well, and they are suitable for AIP, paleo, and SIBO diets.

AIP breakfast sausage

Most breakfast sausage sold in stores is loaded with sodium, made with fatty pork, and contains ingredients such as corn syrup, nightshade peppers, and preservatives. Luckily, you can make your own AIP breakfast sausage with just 5 ingredients and without all the gut-irritating ingredients. This recipe for chicken sausage contains only organic ground chicken, dry tarragon, ground ginger for a bit of spice, maple syrup, and sea salt. You can control the amount of sodium and sweetener in this recipe while still making very flavorful breakfast sausage patties.

Healthy chicken sausage

For this sausage recipe, I used organic ground chicken, which contains heart-healthy omega-3 fatty acids and is high in protein, which helps build and repair muscle tissue. You can choose to use ground chicken, or ground chicken breast. I find that ground chicken breast yields a drier sausage, because it does not contain any chicken skin. If you decide to use ground chicken breast, you might want to add a tablespoon of coconut oil or olive oil to the ground chicken mixture to add a little bit of healthy fats to the sausage.

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Tarragon seasoning benefits and substitution tips

In this recipe, I use 2 tablespoons of dried tarragon to season the sausage. Tarragon is an herb that has a licorice-like flavor, and it’s a great ingredient to use to mimic the fennel seed flavor that a lot of sausage contains. Don’t worry, adding tarragon to this chicken sausage does not give it a strong licorice flavor.

You can use fresh tarragon for this recipe instead of dried, just make sure to mince it finely. 

Tarragon actually has some great health benefits: it is high in potassium, it has antibacterial properties, and helps with digestion problems. However, the amount of tarragon used in this recipe is small, so it’s OK if you want to substitute it with other herbs. If you don’t have tarragon on hand, you can use 1-2 teaspoons each of dried sage and dried thyme for every pound of chicken.

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Maple syrup and ground ginger

I add maple syrup and dried ginger to this sausage recipe to add a little sweetness and spice to mimic traditional breakfast sausage. Maple syrup is a great natural sweetener that adds flavor without adding any refined sugar. Dried ginger adds spice and is a great substitution for peppers in this sausage recipe. You can skip either one of these ingredients if you are avoiding sugar or don’t want any spice in your sausage.

What to serve with breakfast sausage

These sausage patties are great for breakfast when served with sweet potato biscuits, a slice of avocado, and fresh fruit. 

If you’re looking for more savory breakfast ideas, here is a great ground beef breakfast sausage recipe, along with spaghetti squash “hash browns.”

Freezer-friendly sausage

I like to make a double batch of this chicken sausage and freeze half to use for later. To freeze cooked sausage patties, wait until they cool down completely and place them on a large plate or a cutting board lined with parchment paper so they freeze individually. Once they are frozen, you can transfer them to a freezer-safe container and store for up to 1 month for the best flavor.

Thaw a few sausage patties overnight in the fridge, then reheat like you would any leftover sausage – in a skillet or in a preheated oven.

chicken sausage

Chicken Breakfast Sausage with Tarragon


4 servings

Prep Time

10 minutes

Cook Time

10 minutes


  • 1 lb ground chicken
  • 2 tbsp tarragon 3-4 tbsp if using fresh tarragon, finely minced
  • 1 tbsp maple syrup *avoid if following The Myers Way® or AIP diet
  • 1 tbsp sea salt
  • 1 tsp ground ginger
  • 1/2 tbsp olive oil for cooking


  1. In a large bowl, combine the chicken, tarragon, maple syrup (optional), sea salt, and ground ginger. Mix well.

  2. Use your hands to scoop out 2-3 tablespoons of ground chicken mixture and form small flat patties, the size of chicken nuggets. Set aside on a large plate. Tip: Keep a small bowl of cold water near you and dip your hands into the water in between every sausage patty, to keep it from sticking to your hands.

  3. Preheat a large skillet, or two medium skillets. Add olive oil to the pre-heated skillet and carefully place the chicken sausage patties into the hot skillet. Cook over medium heat for 3-4 minutes per side, or until the chicken is fully cooked. Serve hot.

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