Chicken and Apple Sausage
Elevate your homemade sausage game with this Chicken and Apple Sausage recipe, a delightful blend of savory and sweet flavors that's sure to impress. Ground chicken, a mix of light and dark meat for optimal juiciness, is combined with freshly grated apple, aromatic garlic, and earthy herbs like sage and thyme. A hint of nutmeg and optional cayenne pepper adds depth and a subtle kick, creating a perfectly balanced flavor profile. These sausages are quick to prepare, taking only 20 minutes of prep time, and can be molded into patties or links to suit your preference. Cooked to golden-brown perfection in a skillet, they're versatile enough to star in your breakfast spread alongside eggs or pair beautifully with a crisp side salad for dinner. Packed with natural sweetness and protein, these homemade sausages are a healthier, preservative-free alternative to store-bought varieties. Perfect for adding creativity to your mealtime rotation!
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Recipe Information
Ingredients
- 1 pound Ground chicken (preferably a mix of white and dark meat)
- 1 medium Apple, finely grated (such as Granny Smith or Fuji)
- 2 cloves Garlic, minced
- 2 tablespoons Fresh sage, chopped
- 1 tablespoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated
- 0.25 teaspoon Cayenne pepper (optional, for slight heat)
- 1 tablespoon Olive oil (for cooking)
Instructions
In a large mixing bowl, combine the ground chicken, grated apple, minced garlic, chopped sage, thyme, salt, black pepper, nutmeg, and cayenne pepper (if using). Mix thoroughly until the ingredients are evenly distributed.
Divide the mixture into 8 equal portions. Using your hands, shape each portion into a small patty or sausage link shape, depending on your preference.
Place the formed sausages on a parchment-lined plate or tray, and refrigerate them for about 15 minutes. This helps them hold their shape during cooking.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the sausage patties or links to the skillet, leaving space between each piece to avoid overcrowding.
Cook the sausages for 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). If needed, reduce the heat to prevent burning.
Once cooked, transfer the sausages to a plate lined with paper towels to drain any excess oil.
Serve immediately as a standalone dish, alongside eggs for breakfast, or as part of a main course with a side salad or roasted vegetables.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 15.1 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
