Breakfast Sausage

• 1 pound [455 g] ground chicken, preferably dark meat with fat
• 2 teaspoons

In a large mixing bowl, combine the chicken, sage, marjoram, thyme, garlic, rub, salt, black pepper, red pepper flakes, allspice, and maple syrup. Using a wooden spoon, fold the mixture until the spices are well incorporated with the meat. Don’t overmix, as this will make the meat tough.

Divide the mixture into 8 equal parts. Roll each piece into a ball, and press between your hands to