Name: Homemade Chicken Apple Sausage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound ground chicken; 1 Granny Smith apple (or other tart, firm variety very finely diced); 1/2 medium onion (very finely diced); 1/4 cup finely minced fresh sage; 1 tsp salt; 1 tsp freshly cracked black pepper; olive oil (for frying)

My Homemade Chicken Apple Sausage recipe is an easy way to make your own fabulously fresh sausage right at home ~ it freezes beautifully, too, so be sure to make extra so you can enjoy it anytime.

Chicken apple sausage is something our whole family can agree on, it’s been a favorite here forever. We buy it at the grocery store and order it in restaurants all the time, so I’m thrilled to be able to make it myself. And frankly, even though I love it, I’m always a little uneasy eating sausage in general because of the high fat content, and possible additives like nitrates, etc. This simple recipe takes care of all that and lets us indulge worry free!

There’s really no mystery about making sausage, it’s essentially ground meat that has been mixed with various spices. If you don’t want to fuss with casings, you can form patties like I did. When you make it yourself you can control the quality of the meat, and the amount of fat. I used regular ground chicken from my grocery store, and mixed it chunky bits of apple and onion, lots of fresh cracked black pepper, and a nice amount of fresh sage for an easy but really delicious flavor. I was actually surprised at how ‘sausage-y’ these tasted, and I think that’s largely due to the seasonings.

TIP: If you want to taste test your sausage mixture, pinch off a small bit and cook it in a skillet, then taste. Adjust your seasonings accordingly. This is a good trick for meatloaves, meatballs, and any other ground meat recipe.

I’ll remind you that when it comes to mixing ground meats, I like to do it in my stand mixer. I find it does the best job of thoroughly mixing the ingredients without compacting the meat, and I don’t have to get my hands into the raw meat ~ yay!

For this sausage the bits of apple and onion need to be small enough that the sausage patties hold together, but not so finely minced that you lose their great texture and crunch.

I’ve talked before about this vegetable chopper that I love to use for getting a perfectly even tiny dice in fruits and vegetables. I found that, while I loved the affordability of the plastic tool, it just doesn’t hold up very well. I upgraded to a stainless steel European model, and love it. I use it all the time now. You’d be surprised at how many ways you’ll find to use a chopper like this, because it’s so quick and easy, and the results are like nothing you could ever do by hand.

After browning the sausage, I make sure to cook it gently so I don’t dry out the chicken. I like to cover the pan and lower the heat to let them cook through.

This recipe was inspired by this one from Saving Room for Dessert, and adapted from this one from Martha Stewart.

Homemade Chicken Apple Sausage

3.61 from 83 votes

My Homemade Chicken Apple Sausage recipe is an easy way to make your own fabulously fresh sausage right at home, and it freezes beautifully, too.

Print Recipe Rate Recipe

Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Servings: 10 sausage patties

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Ingredients

1 pound ground chicken
1 Granny Smith apple, or other tart, firm variety very finely diced
1/2 medium onion, very finely diced
1/4 cup finely minced fresh sage
1 tsp salt
1 tsp freshly cracked black pepper
olive oil, for frying

Instructions
Put the ground chicken into the bowl of a stand mixer, breaking it apart as you add it. You can also do all this by hand in a large mixing bowl.
Add the rest of the ingredients EXCEPT the olive oil, and mix until everything is well combined, and the little chunks of apple and onion are evenly distributed.
Form the meat mixture into small 1 inch balls. I use a 1 inch scoop to portion out the meat and then roll it in my hands. Place all the balls on a baking sheet and put in the refrigerator until you are ready to cook them.
Heat 2 tablespoons of olive oil in a large skillet and brown the sausage patties for 2 minutes on each side. Then lower the heat, cover the pan, and cook for another 7-10 minutes, or until the meat is cooked through. The internal temperature of the sausage should be 165°F.

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Course: Breakfast
Cuisine: American
Author: Sue Moran
Keyword: apples, chicken, chicken sausage, sausage

Nutrition
Serving: 1 patty · Calories: 78 kcal · Carbohydrates: 3 g · Protein: 8 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.03 g · Cholesterol: 39 mg · Sodium: 260 mg · Potassium: 268 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 11 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 0.5 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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notes:

I used packaged ground chicken for this recipe, but you can also grind your own with a meat grinder or a food processor. You could try boneless thighs for extra flavor.
If this recipe seems a bit too lean for you, you can also finely chop some bacon (raw) and add it to the mix.

don’t forget to pin this homemade chicken apple sausage!

3.61 from 83 votes (81 ratings without comment)