You can use a scaled down recipe or you can do your own.
I use thighs* for chicken sausage because they are more flavorful. If you'd prefer to use breasts, add 1 tablespoon oil per pound of breast meat to your mix.
For a simple sausage:
2 lbs boneless chicken thighs, ground
1 tbls salt
1 tbls paprika
1 tsp rubbed sage
1.5 tsp oregano
.75 tsp marjoram
2 tsp minced garlic
1 tsp red pepper flakes
Optional: 2-3 tsp crushed fennel seed; 2 tbls oil if using chicken breast
Mix all the above together very well. Place into a Ziploc or other lidded container and fridge overnight. (Or stuff into casings and fridge or freeze.)
Form the mixture into patties or, if you prefer for pizza, small irregular meatballs or the like.
Kevin
* I include the skin, for texture. To do this, partially freeze the skin, separately. Chop well with a sharp knife then partially freeze again. Mince very finely. Fold into the sausage mix then mix to distribute well.