I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
This homemade chicken apple sausage recipe combines ground chicken with tart apples, shallots, fresh sage, fennel seeds, and a splash of pure maple syrup. The slightly sweet and savory flavor will make your mouth water.
Chicken and apple sausages are easy to make. With minimal prep work, it’s a healthy gluten-free breakfast protein for meal prepping or weekend brunches. While cooking, sip on a warm Tiramisu Latte or a Coconut Milk Matcha if that’s more your style.
These sausage patties make a great addition to your freezer stash for mornings when you’re short on time.
Alliums – This recipe uses two medium shallots and a large garlic clove to flavor the meat. Shallots have a mild flavor compared to other onions, so they won’t overpower the sausage. Any variety of onions will work here–use a small one.
Mushrooms – I use fresh shiitake mushrooms to give the chicken apple sausage more flavor, but any variety will work. Shiitakes are full of beneficial micronutrients and boast anti-inflammatory and anti-cancer properties. If mushrooms don’t work for you, leave them out, but it’ll yield fewer sausages.
Herbs – Fresh sage and fennel seeds give this recipe that classic sausage flavor. I get my fennel seeds from Savory Spice.
Ground Chicken or Turkey – When possible, look for organic, pasture-raised (or at least free-range) meats. This recipe tastes just as delicious whether you use chicken or turkey.
Pure Maple Syrup – I don’t generally use added sugar in my recipes, but a tablespoon of pure maple syrup gives these sausages a hint of maple flavor without much sugar. Surprisingly, Grade A Fancy maple syrup has the mildest flavor, while Grade A Dark or Grade B has the most robust flavor. As a born and raised Vermonter, I think Vermont maple syrup is the best. 😉
Apple – Granny Smith apples are slightly sweet and tart, complementing the other flavors in the sausage. Their firm texture also holds up well to cooking. Use any apple variety, but I recommend organic since apples are on the EWG’s Dirty Dozen List.
Oil – Extra virgin olive or avocado oil are healthy oils for cooking chicken apple sausage. Use what you have in your pantry.
See the recipe card below for specific measurements and instructions.
How to Make Chicken Apple Sausage
Place shallots, garlic, mushrooms, sage and fennel seeds into a food processor and process on medium-low until finely chopped. Don’t over process, or the shallots may release too much liquid.
Once chopped, pause and add the chicken, maple syrup, salt and pepper. Process on low until thoroughly combined. Remove the blade and stir in the chopped apple until evenly combined.
Using your hands and a tablespoon, form half of the chicken mixture into 2-inch sausage patties and set them on a plate. You should have about 8 patties to start.
In a large non-stick skillet if you have one, heat 2 teaspoons of oil over medium-low heat. They burn easily so be patient and resist the temptation to use high heat. Cook the sausage patties until the internal temperature reaches 165º F, about 4-5 minutes on each side.
While the first batch cooks, form the remaining chicken mixture into patties. Keep cooked sausages warm while you make the next batch.
Serve warm with your favorite eggs, gluten-free toast, or breakfast salad. Refrigerate leftovers in a glass container or freeze in silicone pouches.
No Food Processor? No Problem
A food processor cuts down prep time, but it isn’t required to make chicken and apple sausage. A sharp chef’s knife is all you need: Finely chop the shallots, garlic, mushrooms, and fresh sage, as well as the apple.
Use your hands to mix all the ingredients in a large glass or stainless-steel mixing bowl to ensure even distribution. Then continue with step three above.
Recipe Tips
Here are some tips to get the best chicken apple sausage every time:
– Chop the apple by hand. I put it in the food processor the first time and it made the sausage patties too mushy. Processing also diluted the apple flavor.
– Cook on medium-low heat! The sugars in the apple and maple syrup burn easily, so keep the heat moderate and monitor the sausages while cooking.
– Cook in batches. Form the second plate of sausage patties while the first batch is cooking. It’s easier to keep track of cooking time.
– Deglaze the skillet if needed. If there’s too much fond on the pan, deglaze between batches using hot water and scrape with a silicone or wood spatula. Add more oil before cooking the second batch.
– Use disposable gloves if handling raw chicken gives you the heebie-jeebies. It’ll save time not having to wash your hands several times.
Chicken and Apple Sausage for Breakfast, Lunch or Dinner
This delicious, homemade chicken sausage recipe is much healthier than store bought, and more affordable. Plus, it’s so easy to make!
Enjoy it for a grab-and-go breakfast or on a tasty salad for lunch. You can even form the mixture into burger patties and serve them with some Sautéed Carrots for dinner.
No matter how you enjoy them, these sausages will be a hit.
Give them a try and let me know what you think in the comments below!
Enjoy a healthy, gluten-free breakfast with homemade chicken apple sausage. These patties can be frozen, making this easy recipe perfect for meal prep. Double it for a bigger batch.
1 medium Granny Smith apple, with skin, cored and finely chopped
1 tablespoonextra virgin olive oil or avocado oil, divided
Instructions
Process the Veggies: Place shallots, garlic, mushrooms, sage, and fennel seeds into a food processor and process on medium-low until finely chopped. Don’t over-process or the shallots may become watery.
Add the Chicken: Once chopped, pause and add the chicken, maple syrup, salt and pepper. Process on low until thoroughly combined. Remove the blade and stir in the chopped apple until evenly combined.
Form into Sausage Patties: Using your hands and a tablespoon, form half of the chicken mixture into 2-inch sausage patties and set on a plate. Start with about 8 patties.
Cook the Sausages: In a large non-stick skillet if you have one, heat 2 teaspoons of oil over medium-low heat. Cook the sausage patties until the internal temperature reaches 165º, about 4-5 minutes on each side.
Cook the Remaining Sausages: While the first batch cooks, form the remaining chicken mixture into patties. Keep cooked sausages warm while you make the next batch.
Serving & Storage: Serve warm with your favorite eggs, gluten-free toast, or breakfast salad. Refrigerate leftovers in a glass container or freeze in silicone pouches.
Notes
If you don’t have a food processor, finely chop everything by hand using a sharp chef’s knife. Mix all the ingredients in a large bowl with your hands to ensure even distribution. Then continue with step three above.
