Chicken Breakfast Sausage

In a large bowl, combine the sage, marjoram, thyme, garlic, spice rub, salt, black pepper, red pepper flakes, allspice, and maple syrup.
☞ TESTER TIP: If your barbecue spice rub contains salt, you’ll want to go easy on the amount of salt you add. To avoid guessing and ending up with overly salty sausage patties, initially add just 1 teaspoon of salt to the mixture. Then pinch off a small spoonful, fry it in a skillet until cooked through, taste it, and, if desired, add more salt.
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.
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.
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.)
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.
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.