Chicken Sausage Patties and Gravy

Blend the garlic and the spices into the ground chicken. Let stand in the refrigerator overnight to let the meat absorb the spices.

Heat vegetable oil in a skillet under medium heat until hot but not smoking. Roll the spiced sausage meat into golf ball size rounds and flatten to around 1 cm thickness. Fry under medium heat until cooked through (75C interior temperature), about six minutes per side.

In the same skillet, mix shortening and flour under low heat until well combined

Add water, increase heat to medium, and bring to a boil, stirring. Add salt, pepper, and paprika. Stir until the gravy has thickened, about five minutes.

Serve with buttermilk biscuits or rice.