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.
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This sounds so awesome!! Thanks for sharing and welcome to the East Coast! and the country!
ReplyDeleteThat sounds like a keeper!
ReplyDeleteI 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.
--Andrea
TC - Thanks for the welcome! Now, lets hope the hot weather stays away =P
ReplyDeleteAndrea - It's been an interesting ride - but we are slowly settling in!
This recipe is awesome! Thanks :)
ReplyDeleteAlaina - Glad you like it!
ReplyDeleteAbsolutely beautiful! These look delectable and I want to try them all!
ReplyDeleteI 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?
ReplyDeleteThanks, I am looking forward to trying this.
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!
ReplyDeleteJust 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!
ReplyDeleteAnon - Glad you gave it a chance! I make this so often.
ReplyDeleteI 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.
ReplyDelete