Delicious Homemade Chicken Apple Sausage: An Easy, Healthy & Flavorful Breakfast Recipe
Making your own chicken apple sausage is incredibly easy, requires no unusual ingredients, and delivers a delightful blend of apple and savory sage flavors that will elevate your breakfast or brunch!
Before creating this recipe, I hadn’t often ventured into the world of chicken apple sausage, so I can’t speak much to how it compares to store-bought varieties. However, what I *can* tell you with absolute certainty is that this homemade version is utterly delicious! I was genuinely surprised by just how flavorful and satisfying these little patties turned out to be. It’s truly a game-changer for a wholesome and tasty meal any time of day.
The combination of chicken and apple might sound a little unconventional at first, but trust me, the subtle tart bursts of apple flavor are absolutely perfect. They cut through the richness of the chicken beautifully, creating a well-balanced taste profile. If you prefer a sweeter touch, you can certainly opt for a sweeter apple variety, but I find a slightly tart apple really complements the savory sage. This recipe proves that you don’t need exotic ingredients to create something truly special. All you need are a few simple staples: ground chicken, fresh apple, onion, aromatic rubbed sage, and a dash of ground pepper.
What makes homemade chicken apple sausage truly stand out is the control you have over the ingredients. Unlike many store-bought options that can be loaded with sugars, fillers, and artificial flavors, this recipe ensures you’re putting only wholesome, natural ingredients into your body. It’s a fantastic way to enjoy a healthier breakfast option without sacrificing taste. Plus, the process itself is wonderfully straightforward, making it an ideal choice for both seasoned home cooks and beginners alike.
Whether you’re looking for a quick morning meal, a protein-packed addition to a brunch spread, or even a flavorful component for lunch or dinner, these chicken apple sausages fit the bill. The delightful aroma of sage combined with the gentle sweetness of apple creates an inviting culinary experience that your whole family will love. It’s a versatile recipe that can be adapted to various dietary preferences and is sure to become a regular in your rotation.
While this chicken apple sausage is best enjoyed fresh off the pan, that’s a sentiment true for most ground chicken dishes. There’s nothing quite like the warm, savory flavor and tender texture of a freshly cooked patty. However, that doesn’t mean you can’t enjoy them later! For convenient meal prep, I often recommend doubling the batch. Cook a portion to enjoy immediately, and then roll the remaining raw mixture into balls or patties, freezing them for later use. This way, you can simply take out what you need the night before, let it thaw in the fridge, and have an almost-instant healthy meal ready to cook. If you’re looking for another quick and easy breakfast idea, especially for those last-minute cravings, these air fryer sausages are also a fantastic choice.
Crafting Your Own Ground Chicken
Finding quality ground chicken can sometimes be a challenge, especially in certain regions (for example, it’s quite rare to find in Germany!). But don’t let that deter you from making this incredible recipe. Making your own ground chicken at home is surprisingly simple and ensures you’re using the freshest, highest-quality meat. All you need are some boneless, skinless chicken breasts and a food processor. You simply pulse the chicken breast until it reaches your desired consistency. Some people prefer a slightly chunkier grind, while others like it finer. A good tip to prevent the chicken from becoming overworked and paste-like is to partially freeze the chicken breast for about 15-20 minutes before processing. This firming up of the meat allows for a cleaner, more even grind. For a detailed guide, you can refer to resources on how to grind meat in a food processor.
While a food processor is ideal, I’ve also had success using a high-speed blender, specifically with the smaller jar typically meant for making nut butter. Just be cautious with a blender, as it can quickly turn the chicken into a paste if you over-blend it. The key is to use short pulses and check the consistency frequently. This DIY approach not only saves you a trip to specialty stores but also gives you complete control over the texture of your ground chicken, ensuring it’s perfect for your homemade sausages.
Frequently Asked Questions About This Homemade Chicken Apple Sausage
Here are some common questions and helpful tips to ensure your chicken apple sausage turns out perfectly every time:
- Can I use another type of meat?
Absolutely! Ground turkey is a fantastic alternative and will yield a very similar flavor profile and texture. Ground pork would also work wonderfully, adding a slightly richer flavor. However, I find that ground beef tends to be a bit odd for this recipe, as its stronger flavor can sometimes overpower the delicate apple and sage notes. Stick to poultry or pork for the best results. - What kind of apple should I use?
I typically use whatever non-too-sweet apples I have on hand. My personal preference leans towards tart apples, as I generally don’t like my savory meat dishes to be overly sweet. Varieties like Granny Smith, Honeycrisp, or even a Gala apple would work well. If you prefer a noticeably sweeter sausage, opt for apples like Fuji or Golden Delicious. Just ensure they are firm apples that hold their shape well when cooked. - Can I bake these sausages instead of pan-frying?
While baking is certainly an option for cooking these patties, I’ve found that it can sometimes result in tougher chicken if not done carefully. My attempts at baking have occasionally led to an overbaked, somewhat dry texture. If you do choose to bake, I recommend baking at 375°F (190°C) for about 15-20 minutes, flipping halfway through, and making sure not to overcrowd the baking sheet. Keep a close eye on them to prevent drying out. However, for the most tender, juiciest, and perfectly browned sausages, pan-frying remains my top recommendation. - Can I use fresh sage instead of rubbed sage?
Yes, you can definitely use fresh sage! Fresh herbs often provide a more vibrant flavor. The general rule of thumb when substituting fresh herbs for dried is to use three times the amount. So, if the recipe calls for 2 teaspoons of dried rubbed sage, you would need approximately 2 tablespoons of finely chopped fresh sage. Adjust to your taste preferences, as fresh sage can be quite potent. - Can I add other spices or ingredients?
Certainly! This recipe is quite adaptable. You could experiment with a pinch of nutmeg, a dash of garlic powder, a hint of smoked paprika, or even some finely chopped bell pepper for an extra layer of flavor and texture. A tiny bit of maple syrup could enhance the sweet notes if using tart apples. Feel free to customize it to your liking!
This chicken apple sausage is incredibly versatile and pairs wonderfully with a variety of breakfast sides. Imagine serving these savory patties alongside something carby and comforting, like these whole grain banana muffins, fluffy whole wheat waffles, or even a simple slice of toasted sourdough bread. They also make a fantastic addition to a breakfast burrito or a hearty protein bowl with roasted vegetables. Don’t limit them to breakfast, though! These patties are excellent in lunch wraps, crumbled over a salad, or as a light dinner with a side of steamed greens. For another delicious and easy main course, you might also want to check out these Baked Pork Chops!
I genuinely hope you give this homemade chicken apple sausage a try. It’s a recipe that’s sure to impress with its simplicity and incredible flavor. If you do make it, please come back and share your thoughts. I’d absolutely love to hear what you think!
Chicken Apple Sausage
Ingredients
- 1 small onion, diced (120 grams or 2/3 cup)
- 1 medium peeled apple, cut into 1/4″ chunks (120 grams or 1 cup)
- 1 1/2 teaspoons oil (I used olive)
- 2 teaspoons rubbed sage
- 3/4 teaspoon salt (I used 1 teaspoon as I like things salty)
- 1/4 teaspoon ground black pepper
- 1 pound (450 grams) ground chicken breast
- 1 1/2 teaspoons oil
Instructions
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In a large non-stick pan over medium heat, add 1 1/2 teaspoons of oil. Cook the diced onion, stirring often, until it lightly starts to brown and soften (this usually takes about 3 minutes). Once the onion is translucent and slightly golden, add the chopped apples to the pan and continue to cook for another 3 minutes or until they have softened slightly but still retain a bit of their crispness.
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Carefully transfer this cooked onion and apple mixture to a large mixing bowl. Allow it to cool down for a few minutes while you prepare the remaining ingredients. This prevents the chicken from cooking prematurely when mixed.
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Once the onion and apple mixture has cooled a bit (it doesn’t need to be completely cold, just not sizzling hot), add the rubbed sage, salt, and ground black pepper to the bowl. Mix these seasonings thoroughly with the onion and apple until everything is well combined. Then, add the ground chicken breast to the bowl and gently mix everything together using your hands or a spoon, ensuring the flavors are evenly distributed throughout the meat. Be careful not to overmix, as this can lead to tough sausages.
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Using a paper towel, wipe out any leftover onion or apple bits from the pan. Add additional oil, if needed (I typically use about 1 1/2 teaspoons to ensure non-stick cooking). Turn the heat to medium. Divide the chicken mixture into 12 equal portions. Form each portion into a patty, approximately 2 1/2 inches in diameter and about 1/2 inch thick. Flatten them gently to ensure even cooking.
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Place the formed patties into the heated pan (you may need to cook in batches, depending on your pan size, to avoid overcrowding). Cook the patties for approximately 3 minutes on each side, or until they are thoroughly cooked through (no pink remaining in the center) and have developed a beautiful golden-brown crust. The internal temperature should reach 165°F (74°C).
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These homemade chicken apple sausages are truly best enjoyed while still warm, fresh from the pan. Serve them immediately with your favorite breakfast or brunch accompaniments.