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 mixture
For cooking
Method
Sausage mixture
- 1
- 2
Combine dry spices and binders
In a large mixing bowl combine breadcrumbs, brown sugar, salt, black pepper, ground fennel, and ground nutmeg. Stir to distribute spices evenly.
- 3
Mix meat and other ingredients
Add ground chicken to the bowl with spices. Add the grated, squeezed apple, minced onion, chopped herbs, and beaten egg. Pour in 2 tablespoons apple cider (or cold water) to help bind and keep mixture moist. Using clean hands or a sturdy spoon, gently fold the mixture 30–40 times until evenly combined — avoid overworking which can make sausages dense. Test the seasoning: pinch off a 1 tablespoon patty and cook in a skillet (see cook test below) to check seasoning and texture; adjust salt, pepper or sugar if needed.
Forming and cooking
- 4
Form patties or links
Decide whether to shape into 8 breakfast patties (about 2 oz / 55 g each) or 6–8 short links. For patties: moisten hands with a little water and divide mixture into 8 equal portions, then gently form into flattened rounds about 3 1/2 inches across and 1/2 inch thick. For links: roll into logs about 3–4 inches long and 1 inch thick, shaping ends to seal.
- 5
Pan-cook sausages
Heat a large skillet over medium heat and add 2 tablespoons oil. When oil shimmers, add patties or links in a single layer without crowding (cook in batches if needed). Cook for 4–5 minutes on the first side until golden brown, then flip and reduce heat to medium-low. Add the optional tablespoon of butter to the pan and baste the sausages with the melted butter for another 4–5 minutes, or until an instant-read thermometer inserted into the center reads 165°F (74°C). Total cooking time will be about 8–10 minutes depending on thickness. If links are browning too quickly, lower the heat and cover loosely to cook through evenly.
- 6
Rest and serve
Transfer cooked sausages to a plate and let rest for 3–5 minutes to redistribute juices. Serve warm.
- 7
Cook test (optional, recommended)
When you cook the small test patty from earlier, observe flavor and texture. If under-seasoned, fold in additional 1/4 tsp salt or 1/4 tsp brown sugar as needed and adjust remaining raw mixture.