Step 1

In a large bowl, combine the sage, marjoram, thyme, garlic, spice rub, salt, black pepper, red pepper flakes, allspice, and maple syrup.

Step 2

Add the chicken and stir gently or use your hands to thoroughly mix in the seasoning. Don’t overmix as this can make the sausage tough.

Step 3

Divide the mixture into 8 equal portions. Roll each portion into a ball and gently press between your hands to form a patty 1/2-inch (12-mm) thick and 2 1/2 to 3 inches (6 to 7 1/2 cm) wide.

Step 4

Place on a rimmed baking sheet and refrigerate, uncovered, for at least 45 minutes or up to overnight. (You can freeze the sausage patties, well wrapped, up to 1 month, then cook without thawing.)

Step 5

In a nonstick skillet over medium heat, warm 1 teaspoon oil. When hot, add the patties, taking care to not overcrowd the skillet. You may need to cook the sausage in batches.

Step 6

Cook one side until browned and then flip and cook on the other side until the patties are cooked through, 3 to 5 minutes per side. Repeat with additional batches, adding an additional teaspoon of oil per batch.