Homemade Chicken Apple Sausage

Name: Homemade Chicken Apple Sausage
Prep time: 10 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 Granny Smith apple, unpeeled; 1 lb. ground chicken; 2 garlic cloves, grated on a microplane; 2 scallions, chopped; 1 tsp. kosher salt; 1/2 tsp. black pepper; 1/2 tsp. fennel seeds; 1/4 tsp. crushed red pepper; Pinch of nutmeg; 4 tsp. vegetable oil, divided

It's breakfast for dinner!

By Hannah Klinger; Recipe by Sloane LaytonPublished: Sep 8, 2022

2 Ratings

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the pioneer woman's chicken apple sausage recipe

Caitlin Bensel

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

A morning of Christmas breakfast calls for a big pot of coffee, warm cinnamon rolls, and this homemade chicken and apple sausage. Mixing and cooking up these sausage patties is just as easy—maybe even easier—than weeknight burgers or meatballs. The trick is to grate the fresh apple and the garlic so it blends with the meat and saves you lots of chopping. Mild, lean ground chicken is the perfect choice here: the apple keeps it juicy and the flavor won't overpower any baked goods or fruit on the table. You can even serve this sausage as a side dish for Thanksgiving breakfast or any big weekend brunch.

Is ground chicken the same as ground chicken breast?

Ground chicken combines white and dark meat, plus some chicken fat. This combo gives it a richer flavor and helps keep it moist during cooking. Ground chicken breast is just white meat; try it in a meatball mix with cooked onion, breadcrumbs, and an egg to add moisture.

What can you do with fennel seed?

Fennel seed has an anise flavor—a bit like licorice—and is a classic seasoning for many types of sausage. Besides this sausage, try adding a pinch to creamy chicken salad, a vinaigrette, or a rub for pork tenderloin. Remember, a little fennel seed goes a long way!

How do you keep sausage from sticking?

The fresh sausage mixture will be a bit wet and sticky. Wet your hands with cold water first, then handle the mix as little as possible so it stays pretty cold. Wait to flatten the balls into patties until after you've added them to the pan.

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Ingredients

1
Granny Smith apple, unpeeled
1 lb.
ground chicken
2
garlic cloves, grated on a microplane
2
scallions, chopped
1 tsp.
kosher salt
1/2 tsp.
black pepper
1/2 tsp.
fennel seeds
1/4 tsp.
crushed red pepper
Pinch of nutmeg
4 tsp.
vegetable oil, divided

Directions

1. Step 1Grate the apple on the large holes of a box grater onto a cutting board; discard the core and stem. Gather the grated apple into a paper towel and carefully wring out the apple juice, while reserving the apple. Roughly chop the grated apple and transfer to a large bowl.
2. Step 2Add the ground chicken, garlic, scallions, salt, pepper, fennel seeds, crushed red pepper, and nutmeg to the bowl with the apple. Using your hands, gently mix to combine the sausage mixture. Shape into 8 balls and place on a parchment-lined baking sheet.
3. Step 3Heat 2 teaspoons of the oil in a large cast iron skillet over medium heat. Flatten 4 balls, each into a 3-inch wide patty and place in the preheated skillet. Cook the sausage patties until browned on both sides and cooked through, 6 to 8 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and sausage patties. Serve warm.

Use ground chicken (with light and dark meat), not just ground breast which will be too lean.

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