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.

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11 comments:

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

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  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.
    --Andrea

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  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!

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  4. This recipe is awesome! Thanks :)

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  5. Alaina - Glad you like it!

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

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  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.

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  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!

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  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!

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

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  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.

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