Chicken and Sage Sausages Marth Stewart Recipe

The sausage patties can be shaped ahead and refrigerated overnight;
let stand for 30 minutes before cooking.

Yield
 Makes about 20
Serves 8 to 10 Add to Shopping List 
Ingredients
2 pounds ground chicken 
1/4 cup finely chopped shallot 
1 medium garlic clove, minced 
2 tablespoons finely chopped fresh sage 
1/4 cup finely shredded carrot 
1 tablespoon Dijon mustard 
1 1/2 teaspoons coarse salt 
1/4 teaspoon freshly ground pepper 
2 to 3 tablespoons extra-virgin olive oil 
Chutney, for serving 
Directions
Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot,
mustard, salt, and pepper. Loosely shape mixture into 2-inch patties
(about 1/2 inch thick), being careful to not overwork. Place sausage
patties on a baking sheet.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.
Working in batches, cook sausage patties until cooked through and
golden brown, 2 to 3 minutes per side. Add more oil to skillet between
batches as needed. Serve warm with chutney.