Hatch Chile Breakfast Sausage

• 1 pound Ground Chicken
• 1/2 cups Roasted Hatch Chiles, Diced 1/4 Inch
• 1/4 cups Brown Sugar
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 3/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Cloves
• Oil For Cooking

1. Combine all ingredients in a large bowl, and using a spatula, gently combine. Using a 1/4 cup scoop, gently scoop onto a plasitc-wrap-lined plate, and press gently to flatten to 1/4 inch thick. Cover with plastic wrap, and allow to rest for 2-4 hours or overnight.
2. Preheat a skillet to medium-high heat, and coat the pan with 1 tablespoon of olive oil. Add patties and cook about 2-3 minutes per side, or until just done.
3. Serving suggestions:
4. 1. Toast an english muffin, melt cheese on the sausage patty, and place on the heel of the english muffin with a sunny-side-up egg on top. Top with the crown of the english muffin, and serve!
5. 2. Serve a sausage patty along side a sunny-side-up egg, and top with roasted hatch chile salsa.

chicken, hatch, ubc, salt, pepper, ground cinnamon, ubc, ubc, ground cloves

Taken from tastykitchen.com/recipes/breakfastbrunch/hatch-chile-breakfast-sausage/ (may not work)