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In a large bowl, mix everything together well. I find that the quickest and surest way to make sure everything is well mixed is to don on my food prep gloves, and use my fingers to really mix it together.
There are a couple different ways you can do this. I like to use a large cookie scoop. I scoop in the chicken sausage meat it so it's just nearly full, release the scoop, then flatten it with my palm. Alternatively, you can just divide the sausage meat into 15 rough balls, and shape each ball into a sausage patty.
Make 15 equal sized chicken breakfast sausages. I make them about 3/4-inch thick if I am going to cook them straight away, but you can make according to your preference.
If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the chicken sausage patties before cooking.
Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a chicken sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage should be 165°F / 74°C.
If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the chicken breakfast sausages are browned but not cooked through, turn the heat down and finish cooking.