Chicken Apple Sausage with Sage & Fennel Recipe

Apple Chicken Sausage with Sage and Fennel
You’ve probably seen Chicken Apple Sausage in your grocery store or favorite restaurant for years now. It’s delicious. It’s moist. It delivers that perfect blend of sweet and savory. It’s a fantastic option to have when you have friends coming over that don’t eat red meat or pork, and it’s great when you want something hearty and satisfying that’s not going to weigh you down. The thing that most of us didn’t know (until now) is now foolishly easy it is to make at home.

I love this recipe because I am crazy about the mixing of sweet and savory, and the addition of maple syrup in the mix really delivers in flavor. I love eating this sausage with pancakes or waffles and letting the maple syrup and butter migrate over for the perfect sweet and salty bite.

However, the sweetness is still subtle enough to have with scrambled eggs or to crumble into am omelet. I’ve even used the leftover patties to create one of those “griddle sandwiches” from that drive through restaurant (I’m sure you know which one I’m talking about, and with a little Swiss cheese on a soft breakfast bun, the flavors are complimentary surprising.

The golden delicious apples are of course the star of this recipe, they shine against the mild flavors of the chicken and do their job of keeping the sausage patties insanely moist. Some recipes call for sautéing the apples first, and you can certainly do that for a richer apple flavor, but I prefer to put them in raw. The raw apple adds a ton more moisture and has a fresher crisper apple flavor.

These patties are so easy to make that I often double or even triple the batch. You’ll be done start to finish in less than half an hour and the patties freeze perfectly for up to a year. They’re definitely the kind of thing you’re going to pull into your everyday arsenal of recipes.

Ingredients:

1 lb. ground chicken

1 lg. golden delicious apple, grated

1/2 small onion, grated

1/4 c Fresh Sage, minced fine

1/4 c Maple Syrup

1T Olive Oil

1T Fennel Seeds, toasted

1 T. Salt

2 t. Pepper

1 t. Ground Mustard

Additional oil for frying

  • Grate onion and apple into a large mixing bowl, making sure not to lose any of the juice created by grating.
  • Mix in all remaining ingredients, incorporating well but not over mixing, this could make your sausage gummy, and we want the mixture to remain light.
  • Head a heavy bottomed skillet on medium heat with enough oil to thinly coat the bottom of the pan.
  • Using a measuring cup or portioned scoop, create patties directly into the preheated oil that are about 1/4 cup in volume and about 1/2 inch thick.
  • Cook on each side for 2-3 minutes or until golden brown and the chicken is just cooked all the way through.

Photo 13About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.

The Fruit Company® got its start in 1942 when Roy Webster began selling apples and pears from his orchards located in Hood River, Oregon. The area was perfect for growing fruit thanks to the volcanically enriched soil and glacial water from the nearby Mt. Hood. The fruit was exceptional. The company was passed down from father to son and today is owned and operated by Roy's Grandson Scott Webster.

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