Chicken Apple Sausage Recipe
Make Chicken Apple Sausage Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage & Main Ingredients
For Cooking & Finish
Method
Sausage & Main Ingredients
- 1
Prepare apple and aromatics
Peel and finely grate the apple using a box grater or microplane. Squeeze out excess juice into a small bowl and reserve the juice for the cooking step (you should retain about 1-2 tablespoons of juice). Finely mince the shallot and garlic, and chop the parsley and thyme.
- 2
Combine sausage mixture
In a large mixing bowl, add the ground chicken, grated apple (with only a small amount of its juice—discard the rest), minced shallot, garlic, chopped parsley, chopped thyme, panko breadcrumbs, beaten egg, ground sage, crushed toasted fennel (if using), red pepper flakes (if using), kosher salt, and black pepper. Mix gently with clean hands or a spatula until ingredients are evenly distributed — avoid overworking the meat to keep the sausage tender (about 30–45 seconds of mixing).
- 3
Form sausages
Divide the mixture into 8 equal portions for slider-sized patties or 4 portions for larger sausages. With lightly oiled hands, shape each portion into a compact sausage link or patty about 3/4–1 inch thick. Place shaped sausages on a tray lined with parchment paper and refrigerate for at least 20 minutes to help them hold their shape (can refrigerate up to 24 hours, covered).
For Cooking & Finish
- 4
Cook sausages
Heat a large skillet over medium heat. Add 1 tablespoon oil and 1 tablespoon butter. When butter is foaming and oil is shimmering, add sausages without overcrowding the pan. Cook for 4–5 minutes per side (for patties) or 6–8 minutes per side (for thicker links), turning occasionally, until well browned and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning; lower to medium-low if they brown too quickly.
- 5
Deglaze and glaze (optional)
Remove cooked sausages to a warm plate and tent with foil. Carefully pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat, add reserved apple juice and 1/4 cup apple cider, scraping up browned bits with a wooden spoon. Let the liquid reduce for 1–2 minutes, then swirl in the remaining tablespoon of butter to create a glossy pan sauce. Spoon the pan glaze over the sausages.
- 6
Serve
Serve the chicken apple sausages hot with Dijon or whole-grain mustard on the side. They pair well with mashed potatoes, sautéed greens, roasted vegetables, or in a crusty roll with caramelized onions and arugula. Leftovers can be refrigerated in an airtight container for up to 3 days.
