Chicken and apple sausages

Chicken Apple Sausage

This chicken apple sausage is surprisingly simple to make and has a slightly sweet lilt that’s magnificent any time of day. Here’s how to make it and how to cook it. No meat grinder required. And did we mention it’s healthy?!

Adapted from Brigit Binns | Let’s Do Brunch | Weldon Owen, 2013

Seriously, it’s so easy to make your own homemade chicken apple sausage. You won’t ever go back to store-bought. Because not only do you get to say what quality of ingredient you include, but holy heck, does it taste insanely phenomenal. Here’s how to make it and how to cook it. We’re sorta lazy, so we opted for easier-to-shape chicken apple sausage patties, but by all means, if you want go ahead and make your own links, as in the photo above, we hook you up with the how-to in the variation just beneath the recipe.–Renee Schettler Rossi

Chicken Apple Sausage

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Ingredients

• ▢ 1 1/2 pounds boneless, skinless chicken breasts roughly chopped and frozen for 1 hour
• ▢ 1/4 pound sliced bacon roughly chopped and frozen for 1 hour
• ▢ 1 tablespoon unsalted butter cold
• ▢ 2 Granny Smith apples peeled, cored, grated, and squeezed dry
• ▢ 2 teaspoons whole coriander seeds
• ▢ 1 teaspoon whole fennel seeds
• ▢ 2 teaspoons whole white or black peppercorns
• ▢ 1/2 teaspoon sea salt
• ▢ 1/2 teaspoon freshly grated nutmeg
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 2 tablespoons olive oil plus more as needed

Directions

Make the chicken apple sausage

Cook the chicken apple sausage

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Notes

How To Make Chicken Apple Sausage Links

Show Nutrition

Recipe Testers’ Reviews

Larry Noak

This amazing recipe will be added to my breakfast/lunch/dinner rotation. It’s as good as can be. It far surpasses any store-bought chicken apple sausage and is very simple to make. I make many types of sausage and always use a meat grinder. I nearly feel foolish now that this recipe simply instructed us to use a food processor. I challenge anyone to detect the difference. I used half boneless, skinless thighs and half boneless, skinless breasts. I found the amount of spice to be perfect.

This recipe made 1 dozen man-sized patties, which of course means…I will need more! I used about 3 tablespoons oil and cooked them for about 5 minutes on each side. I would also like to mention that I wrapped the patties separately in plastic wrap and then put them in baggies. In a moment of sheer laziness, I also put them on a plate, covered them with a paper towel, and microwaved them on high for 2 minutes and 10 seconds. To my delight and surprise, they were delicious. And if you’re thinking they might’ve been rubbery…they weren’t! I’ve had these with pasta and on biscuits. These are so good that I find myself just eating them on their own, straight from the skillet or microwave.

I have 2 minor tips that will make this much easier:

First, cube the meat before freezing in a one-gallon resealable plastic bag. Flatten the cubes into a single layer and it will freeze faster and come apart more readily when it’s time to add it to the processor.

And I simply peeled the apples then grated them on a box grater. You really do not need to core or even slice the apples just, peel and grate, turning the apples as you go. One last hint, DON’T FORGET TO SQUEEZE THE JUICE FROM THE GRATED APPLES. Simply put the apples in a couple of paper towels and wring them. You will be surprised how much juice there is!

Susan Bingaman

Why buy chicken apple sausage when it’s so easy to make your own? This recipe has 3 things going for it:

1. No special equipment needed. Grinding the chicken and bacon in the food processor makes this recipe accessible.

2. I can control the sodium. We watch how much sodium we eat and tend to skip sausage because it’s just too salty. This chicken apple sausage is super flavorful but not super salty.

3. It tastes naughty. Chicken sausage tends to be dry and icky. Not this chicken apple sausage. That little bit of bacon and butter add richness and flavor to plain old chicken breast. If I couldn’t see what I was eating, I would never guess this sausage was made with only chicken breasts.

A few things to make this recipe go a bit faster: I grated the apple in the food processor, and then swapped the grating disc for the metal blade to grind the chicken. I cut the partially frozen chicken breast and bacon into large chunks and processed them in batches with diced cold butter, so all I had to do was combine it with the spices. The less mixing I had to do, the better.

I cooked the patties on my nonstick griddle set to 400°F and they cooked without any oil in about 10 minutes, flipping once. Perfect for breakfast.

Alexandra M.

This chicken apple sausage recipe is a winner. Not only does it yield a batch of super satisfying sausages, but I also get the satisfaction of making my own meat products. (This is not something I usually do!) I used a mix of chicken breasts and thighs, which was great. I found the amount of spice to be perfect, and I would definitely not skimp on the nutmeg or cayenne. (Actually, I’d add a bit more cayenne next time.) Before pulsing the meat in the food processor, I cut it into 1-inch chunks. For me, this was imperative. Also, I had to pulse the meat a lot to get a course grind (

15 times for the chicken and about 8 times for the bacon).

After tasting a tester patty, I was very pleased. I added 1/2 teaspoon salt to the mixture, but overall the flavor was perfect—peppery and subtly floral. The sausage mixture yielded 15 small patties. The cooking time was accurate, but I can’t say if more cooking oil was needed for subsequent batches, as I froze most of the patties. To serve, I braised a few sausages in broth with some tomatoes and cabbage and served it over polenta. This was so tasty and inexpensive!

Important: You need a spice mill to grind the peppercorns and coriander seeds. There is NO way that you can grind these spices with a mortar and pestle. Trust me. I tried it and nearly sprained my wrist. (I ended up chopping them with my sharpest sushi knife—there was no other way, since I don’t own a spice mill. This was annoying.)

Pat Francis

Making chicken apple sausage at home is a good way to ensure that you know exactly what you’re serving and eating—no mystery ingredients. For those of us less on the DIY end of the spectrum, forming the spiced meat into patties rather than stuffing it into casings makes the process less labor-intensive yet produces results that are just as tasty. These patties are a case in point.

Adding some bacon to chicken breast meat increases the fat content for better binding and cooking and also enhances the flavor without sacrificing all the advantages of white meat chicken. Fennel, coriander, nutmeg, and black and cayenne peppers provide a warm spicing that plays off the lean (but not too lean) meat mixture and sweet-tart apple shreds. I ground the chicken in 2 batches. The bacon fat held the pieces together pretty persistently, which is why it took so many more pulses to grind it.

Linda Pacchiano

This chicken apple sausage recipe makes very good sausage. The bacon and the apple help to keep the patties somewhat moist. I might add even more of these components the next time I make this recipe. The combination of spices worked quite well and was just about the right amount. I cut back slightly on the nutmeg and the cayenne and there was a nice level of heat in the finished product. I didn’t get a strong sense of the bacon in the cooked patties.

A final note: when you squeeze the grated apple dry, be sure to catch the juice from the apples and either drink it, use it in a salad dressing, or for some other delicious purpose.

Helen Doberstein

I adore sausage made with fennel, so this recipe started off on the right foot for me. Chicken, fennel, and apple—what’s not to like? The fennel was a lovely addition to the chicken meat, and I enjoyed the floral notes from the cardamom and nutmeg and the hint of heat from the cayenne.

I liked the rustic chunkiness for the meat after using the food processor. After mixing it all together, it seemed a little wet. I wasn’t able to use the mixture right away so had to cook and taste it the next morning. The mix still seemed a little moist but workable. Cooking time was just right at 4 minutes per side. Since the meat used was chicken, I chose to use the longer cooking time to be on the safe side. I used a nonstick pan so no additional oil was needed.

I cooked 6 sausages and froze 5 for another time. I served these sausage patties with rye toast, sunny-side up eggs, and sliced tomatoes. Yum! These would also make a great chicken burger for the grill if the patties were larger.

Originally published September 09, 2019

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Easy Chicken Apple Sausage Patties Recipe

Easy and tasty homemade chicken apple sausage patties with just ground chicken, apple, onion, and spices. Great for breakfast or dinner. Gluten-free, dairy-free, paleo, and Whole30.

Chicken sausages have become super popular over the years. I remember when we first moved to Austin and we were getting settled in, we went on a huge kick of Aidell’s chicken apple sausage from Costco.

Let’s just say I don’t think I have had them since and we moved here almost 8 years ago!

But making them at home is a total game-changer. They are made with fresh ingredients like real chunks of apple, diced onion, ground meat, and a little seasoning. There are no surprise ingredients too, which I’m sure you have seen if you have ever turned over your average store-bought sausages patties or links.

The result is a perfect balance – they have a savory flavor with a hint of sweetness from the apple. Since I used chicken, there are lower in fat than typical pork sausage and packed with more protein.

I love making a batch at the beginning of the week and serving them alongside some greens, sauteed veggies, crispy breakfast potatoes, and some eggs. Or if you don’t like eggs or can’t have them, just have 2-4 sausages!

What is chicken apple sausage made of?

Chicken apple sausages are usually made of ground chicken, apple, onion, and some kind of mix of spices. You usually find chicken apple sausage links at the grocery store, but they are super easy to make at home. We opted for patties since they are much easier to make at home and you don’t need any casing.

Is chicken sausage healthy?

When made with the right ingredients, chicken sausages can be a healthy addition to any diet. When making them at home, you have full control over the quality of ingredients. There are no added nitrites or nitrates, fillers, binders, or artificial ingredients. They also aren’t loaded with sodium and just a pinch of sea salt is used for the whole recipe.

Each of these patties has only 60 calories with 10 grams of protein.

Chicken apple sausage ingredients

• ground chicken – I used 97/3
• diced apple
• diced onion
• garlic powder
• ground ginger
• cinnamon
• nutmeg
• oil or ghee/butter
• salt and pepper

How to make chicken apple sausage patties

These homemade chicken sausage patties could not be easier to make. All you need is a bowl, a pan, and about 15-20 minutes from start to finish.

1. Combine your ingredients. In a medium or large bowl, add ground chicken, apple, onion, garlic powder, cinnamon, and nutmeg and mix to combine. Form sausage mixture into 11 equal-size patties (about 2 ounces each).
2. Cook. Heat up a large skillet or cast iron over medium heat. Add oil and let it get hot, about 30 seconds. Add chicken patties in a single layer and cook for 5 minutes, flip, and cook for another 2-3 minutes until browned and cooked through. Serve with your favorite breakfast items and enjoy!

Do I need to peel the apple skin?

I find you don’t need to peel the apple skin. It just adds an extra step to this recipe and it softens some when you cook the sausages anyways. It also boosts the nutrient content as the skin has vitamin K, vitamin A, vitamin C, potassium, and calcium.

If you really don’t like the skin, you can peel it if you like though.

What to serve with chicken apple sausage

You can treat this recipe as an addition to breakfast or serve them as is with other classic sides. Here are some ideas:

• at breakfast with eggs, toast or potatoes, and veggies
• in a breakfast salad with greens, veggies, poached eggs, avocado, and dressing
• with any kind of roasted or sauteed veggies and roasted potatoes

Meal prep

These homemade chicken breakfast sausages are great for meal prep! Make a batch at the beginning of the week (I love to meal prep on Sunday) and you have an easy breakfast side during the week.

To heat them up, you can lightly pan fry in a little oil (be careful not to overcook and dry them out) or just pop them in the microwave for a minute. I also like to eat them cold.

How long do chicken apple sausages last in the fridge?

Homemade sausage patties will last 4-5 days in the fridge in a tightly sealed glass container.

Substitutions

Here are a few substitutions and modifications if needed.

• ground chicken – ground breasts or thighs work for this recipe. Having some fat with the meat makes them easier to work with (it makes it less sticky) when combining the ingredients. You can also use ground turkey instead of chicken.
• apple – if you don’t have apple, you can swap it out with a pear for a similar flavor.
• spices – you can swap out the spices for ones like fennel or sage to change the flavor.

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