Chicken Sausage

Perfect for Breakfast for Dinner Apple Cranberry Chicken Sausage

I am a sausage fanatic! I have opinions on all of those that I have tried. I absolutely love it. In fact, I prefer sausage over bacon. Crazy, I know! I’m not just talking pork or beef sausage either. I’m fully down with the use of chicken for sausage. Normally sausage patties are my deal. I really, really enjoy a good link with the intestine casing because mmmm. YUM! These chicken sausage patties caught my eye though, and I’m excited to give them a try.

I think I will have to convince my SO. He’s not really a sweet and meat type boy. These apple cranberry chicken sausage patties look great! Maybe I can just make these for me. I love the idea of serving these will salad. He doesn’t like salad either. Sounds like a perfect thing to make for lunch. Lunch is our fend for ourselves meal. I’m sold on these chicken sausage patties.

With all of the spices and flavors that are generally found in breakfast food, I would highly recommend this as a breakfast sausage. That being said, do what you do! I’m definitely a breakfast for dinner eater. My SO is a dinner for breakfast person. I can’t do that one. Makes me sick to have such rich food that early. Chicken sausage is way healthier than pork. So that’s something!

 

Ingredients 

  • 1 Tablespoon butter
  • 1 Granny Smith apple, peeled, cored, and finely chopped
  • 1 small white onion, finely chopped
  • 1 pound ground chicken
  • ½ cup dried cranberries
  • 2 Tablespoons fennel seed
  • 2 Tablespoons maple syrup
  • ½ teaspoon salt
  • 1/8 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • ¼ teaspoon pepper

Instructions

  1. Preheat the oven to 400 degrees. Heat a small skillet over medium heat. Add butter and melt. Add apple and onion and gently sauté for 5 minutes to soften. Remove from the heat and allow to cool for at least 10 minutes before transferring to a mixing bowl. Add the remaining ingredients and mix until well combined. Shape into 16 patties using 1½ ounce ice cream scoop to portion the mixture.
  2. Place on a parchment lined half sheet pan and bake on the bottom rack for 10 minutes. Remove the pan from the oven flip each patty over. Return to the oven and bake for an additional 10 minutes.
  3. Makes 16 patties approximately 1 ½ ounces each. 1 serving = 2 patties.

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