Description
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.
Ingredients
2 medium shallots, peeled, trimmed, and halved
1 large clove garlic, peeled
2 ounces fresh shiitake mushrooms, stems removed (optional)
10 leaves fresh sage, stems removed
1/2 teaspoon fennel seeds
1 pound ground chicken
1 tablespoon pure maple syrup
1 teaspoon sea salt
1/2 teaspoon fresh black pepper
1 medium Granny Smith apple, with skin, cored and finely chopped
1 tablespoon extra 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.
See the blog post above for recipe tips.
