Maple Chicken Apple Sausage
These are simple to make and an excellent dish to double and eat throughout the week. For breakfast, they are a perfect side to scrambled eggs or stuffed into an egg sandwich and for an easy lunch or dinner they are delicious served in a rice bowl with some roasted veggies and drizzle of Sriracha.
Servings: 4 servings
Ingredients
- 1 medium Granny Smith apple, unpeeled, grated and chopped, squeezed of juice you should have a scant ½ cup after juices are squeezed
- 2 cloves garlic, minced
- 2 scallions, chopped
- ½ tsp ground fennel
- ½ tsp ground sage
- ⅛ tsp red pepper flakes
- ½ tsp onion powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp pure maple syrup
- 1 lb ground chicken thigh do not use chicken breast as it does not have enough fat to be flavorful
- avocado oil
Instructions
- Add all ingredients except the chicken to a large bowl and combine.
- Add chicken and gently combine with the other ingredients, taking care to not over mix.
- Line a sheet pan with parchment paper and drizzle with a bit of avocado oil.
- Using a spring loaded ice cream/muffin scoop, portion about 8 balls and place on the prepared sheet pan. Using a lightly oiled hand, gently press into a sausage patty.
- Heat 2 tsp avocado oil in a large skillet over medium heat. Add the sausage patties, being careful to not overcrowd the pan. Cook about 4-5 minutes per side, or until brown and cooked through, at least 165℉. If needed, drain on a paper towel and serve warm.