Friday, June 10, 2005

Chicken Breakfast Sausage

Chicken Breakfast Sausage (Adapted from CL)

1 tablespoon plus 1 teaspoon olive oil, divided
1/4 cup finely chopped onion
1/4 cup shredded sweet apples
1 garlic clove, minced
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground chicken breast

In a small skillet, heat 2 teaspoons oil over medium-high heat. Add onion and apple - saute 3 minutes. Add garlic and cook 30 seconds. Remove and cool completely.

In a medium bowl, stir together apple mixture, thyme, sage, salt, pepper and chicken until combined. Evenly divide mixture into 12 portions and shape each into a patty. Wet your hands if this mixture starts to stick.

In a large skillet, heat 1 teaspoon oil over medium heat. Add 6 chicken patties and cook 3 minutes on each side or until done. Repeat with remaining 1 teaspoon oil and 6 patties.

Just found the recipe? Click here to see where we talked about it!


  1. This sounds so awesome!! Thanks for sharing and welcome to the East Coast! and the country!

  2. That sounds like a keeper!

    I feel I have been a bad blog-friend, as I have not said a word about your big move East. You have been busy with so many creative changes, and I am pleased how much of it spills over into your blog.

    My sincere best (and belated) wishes to you and yours.

  3. TC - Thanks for the welcome! Now, lets hope the hot weather stays away =P

    Andrea - It's been an interesting ride - but we are slowly settling in!

  4. This recipe is awesome! Thanks :)

  5. Alaina - Glad you like it!

  6. Absolutely beautiful! These look delectable and I want to try them all!

  7. I would love to make this but I am wondering how you grind the chicken breasts. Do you take one and cut it into pieces and put it in the food processor? How fine do you grind it?

    Thanks, I am looking forward to trying this.

  8. Tamara - I usually chunk up a pound or so of the chicken and pulse it just long enough for a coarse grind. Don't process too long or you will end up with paste!

  9. Just found this recipe - so amazing! I used to eat Applegate farms chicken and sage sausages but the quality fluctuated too much and I have been looking for an alternative. These are fantastic - thank you so much for posting your recipes to the web!

  10. Anon - Glad you gave it a chance! I make this so often.

  11. I have been making chicken sausage for a while, I found if you add some chicken thighs to the breast meat ,it is more like pork sausage and is moister.