homemade Chicken Apple Sausage

First off, forgive me for saying this: once you make your own chicken apple sausage at home, you will probably never want to have the store-bought stuff again. Trust me, I have been there. Those ready-to-use sausages are just easy- not worth competing with the freshness, flavor, and control in a homemade sausage.

Before you go to the next post, give this a try. Making homemade sausages is not hard at all. You do not need very special tools, strange types of casings, or even special cooking degrees. This chicken apple sausage recipe is so simple that you can do an entire batch in no time.

And indeed, let’s concede that there is something very fulfilling about serving food that is wholly homemade from the kitchen. This recipe can win hearts, whether for your family, your friends, or even just yourself.

Why Make Chicken Apple Sausage at Home?

To begin with, let’s talk taste. When you make your own sausage, you’re the boss. For instance, want it sweeter? Add extra apple. On the other hand, if you prefer it spicy, toss in some chili flakes. And if you’re a fan of fresh herbs, go crazy with sage and thyme. The flavor combinations are endless, which is exactly what makes homemade sausage so amazing.

But flavor’s just the beginning. Homemade sausage is also:

• Healthier: Forget those long ingredient lists with weird preservatives and additives. You know exactly what’s going into your sausage.
• Budget-Friendly: Ground chicken is affordable, and you probably have most of the seasonings already in your pantry.
• Customizable: You can adjust the recipe to fit dietary needs. Want it gluten-free? No problem. Low-carb? Easy peasy.

Oh, and here’s the kicker: homemade sausage freezes like a dream. Make a big batch and stash some away for later. Future-you will thank you.

Ingredients You’ll Need

Take it easy, because with this recipe you won’t have to do any contortions. You’ll need just a few ingredients that are quite likely already lying around in the kitchen. Here is all you need:

• 1 lb ground chicken: Go for thighs if you can. They’re juicier and more flavorful than chicken breast.
• 1 medium apple: Peeled and grated. (No fancy apple tools required—a simple box grater works perfectly.)
• 1/4 cup onion: Finely diced for a little extra flavor and moisture.
• 1 clove garlic: Minced. Because what’s a savory dish without garlic?
• 1 tsp fresh sage: Chopped. Or use 1/2 tsp dried if that’s what you’ve got.
• 1 tsp fresh thyme: Chopped, because fresh herbs make everything better.
• 1/2 tsp ground cinnamon: Adds warmth without making it taste like dessert.
• 1/4 tsp nutmeg: Optional but highly recommended. It’s that “secret ingredient” that takes it up a notch.
• 1 tsp salt: Because flavor matters.
• 1/2 tsp black pepper: For just a touch of heat.
• 1 tbsp olive oil: For cooking.

Step-by-Step Instructions

Let’s breakdown this into manageable segments and not fret about it-it is easier than you could ever think.

1. Mix Everything Together

Grab a large bowl and throw in the ground chicken, grated apple, onion, garlic, and all those lovely spices. Now, get in there with your hands (or a sturdy spoon, if you’re not into the messy stuff) and mix until everything is evenly combined.

Pro Tip: Grate the apple directly over the bowl to catch all those sweet, juicy bits. Don’t let any of it go to waste!

2. Shape Your Patties

Scoop about 2 tablespoons of the mixture at a time, roll it into a ball, and then flatten it into a patty shape. You’re aiming for something about the size of a silver dollar pancake. This recipe should yield around 8-10 patties, depending on how generous you are.

3. Cook to Perfection

Heat a skillet over medium heat and drizzle in some olive oil. Once the pan’s hot, add your patties. Don’t overcrowd the pan—cook in batches if you need to.

Cook the sausages for about 3-4 minutes per side, or until they’re golden brown and cooked through. If you’re feeling fancy, use a meat thermometer to check for doneness. The internal temp should hit 165°F.

The Perfect Combo: Chicken and Apple

Why chicken and apple, you ask? Well, to start with, it’s kind of the perfect match. The mild, slightly savory flavor of chicken pairs beautifully with the natural sweetness of apples. When you add warm spices like cinnamon and nutmeg, you end up with a sausage that’s just bursting with fall vibes (though, let’s be honest, it’s amazing all year round).

Pro tip: The kind of apple makes a difference! Here you want sweet ones like Honeycrisp, Gala, or Fuji. Because it’s the way that their natural sugar does not drown out all the chicken or spice flavors. Next time you make this recipe, remember to choose a fitting apple.

Serving Suggestions

You’ve got this plate of golden-brown chicken apple sausages. What next? These little flavor bombs are ridiculously versatile. Here are a few ways to serve them:

• Classic Breakfast: Pair them with fluffy scrambled eggs, crispy hash browns, and a slice of buttery toast. Breakfast of champions, right?
• Brunch Vibes: Serve them alongside pancakes or waffles for a sweet-and-savory combo. Add a drizzle of maple syrup—trust me on this one.
• Lunch Bowl: Slice them up and toss them into a grain bowl with quinoa, roasted sweet potatoes, and a dollop of Greek yogurt.
• Dinner Hero: Serve them as a side dish with roasted veggies, mashed potatoes, or even a light salad.

Oh, and if you’re feeling extra creative, try crumbling them into Sausage Biscuits for a savory twist!

The Secret to Perfectly Juicy Chicken Apple Sausage

The key to making chicken apple sausage juicy and flavorful lies in balancing moisture and fat. Since chicken is naturally leaner than pork, a few tricks guarantee your sausage stays tender and doesn’t dry out:

1. Use chicken thighs: Ground chicken thighs have more fat, which keeps the sausage moist.
2. Add grated apple: Not only does the apple add natural sweetness, but its juice also keeps the sausage from drying out.
3. Don’t overmix: Combine the ingredients just until they’re evenly distributed. Overmixing can make the sausage dense.
4. Cook over medium heat: Avoid high heat, which can dry out the sausage before it’s fully cooked.

By following these tips, you’ll get sausages that are tender, juicy, and full of flavor every time.

A Family Favorite

One lazy Sunday, I decided to try making chicken apple sausage with what I had on hand—ground chicken, an apple, and some spices. As soon as the patties started sizzling in the skillet, the warm smell of cinnamon and sage filled the kitchen, and before I knew it, my family was hovering, asking, “What’s cooking?”

When breakfast was ready, we paired the sausages with scrambled eggs, and even my toddler, who excitedly called them “apple burgers,” devoured them. From that moment on, this recipe became a staple in our house—a delicious reminder that sometimes, the simplest meals really are the best.

Make-Ahead and Storage Tips

If you’re anything like me, you love a good make-ahead recipe. These sausages are perfect for meal prep. Here’s how to store them:

• Refrigerate: Cooked sausages will keep in the fridge for up to 4 days. Store them in an airtight container, and reheat in a skillet or microwave.
• Freeze: Lay the uncooked patties on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a zip-top bag. They’ll keep for up to 3 months.

When you’re ready to cook, there’s no need to thaw—just toss them straight into a hot skillet. Add a couple of extra minutes to the cooking time, and you’re good to go.

Variations to Try

One of the best things about this recipe is how customizable it is. Here are a few fun variations to mix things up:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne for some heat.
• Herb Lover’s Dream: Swap the sage and thyme for rosemary and parsley for a different herbaceous twist.
• Maple Flavor: Stir in a tablespoon of pure maple syrup for a sweeter, breakfast-style sausage.
• Cheesy Upgrade: Mix in some shredded cheddar or Parmesan for a cheesy burst of flavor.

Final Thoughts

Making homemade chicken apple sausage might sound fancy, but it’s one of those recipes that’s way easier than it seems. The flavor is unbeatable, the process is straightforward, and the versatility? Off the charts.

It is a recipe dedicated to batch cooking for the week or making a cozy Sunday morning breakfast, though it works for all occasions. Just get some ground chicken, a sweet apple, some spices and give this recipe a try. Trust me, the moment you taste the difference, there is no turning back to store-bought.

What do you think? Would you really like to try it at home? If you have anything to say about the tips, have any questions, or just want to show your sausage-making prowess, give a comment below. Let’s keep the deliciousness going!

homemade Chicken Apple Sausage

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forgive me for saying this: once you make your own chicken apple sausage at home, you will probably never want to have the store-bought stuff again

• Author: Amélie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb ground chicken: Go for thighs if you can. They’re juicier and more flavorful than chicken breast.
• 1 medium apple: Peeled and grated. (No fancy apple tools required—a simple box grater works perfectly.)
• 1/4 cup onion: Finely diced for a little extra flavor and moisture.
• 1 clove garlic: Minced. Because what’s a savory dish without garlic?
• 1 tsp fresh sage: Chopped. Or use 1/2 tsp dried if that’s what you’ve got.
• 1 tsp fresh thyme: Chopped, because fresh herbs make everything better.
• 1/2 tsp ground cinnamon: Adds warmth without making it taste like dessert.
• 1/4 tsp nutmeg: Optional but highly recommended. It’s that “secret ingredient” that takes it up a notch.
• 1 tsp salt: Because flavor matters.
• 1/2 tsp black pepper: For just a touch of heat.
• 1 tbsp olive oil: For cooking.

Instructions

1. Mix Everything Together
Grab a large bowl and throw in the ground chicken, grated apple, onion, garlic, and all those lovely spices. Now, get in there with your hands (or a sturdy spoon, if you’re not into the messy stuff) and mix until everything is evenly combined.
Pro Tip: Grate the apple directly over the bowl to catch all those sweet, juicy bits. Don’t let any of it go to waste!

2. Shape Your Patties
Scoop about 2 tablespoons of the mixture at a time, roll it into a ball, and then flatten it into a patty shape. You’re aiming for something about the size of a silver dollar pancake. This recipe should yield around 8-10 patties, depending on how generous you are.

3. Cook to Perfection
Heat a skillet over medium heat and drizzle in some olive oil. Once the pan’s hot, add your patties. Don’t overcrowd the pan—cook in batches if you need to.
Cook the sausages for about 3-4 minutes per side, or until they’re golden brown and cooked through. If you’re feeling fancy, use a meat thermometer to check for doneness. The internal temp should hit 165°F.

Nutrition

• Serving Size: 1 sausage patty with a side of roasted potatoes and arugula.
• Calories: 250
• Sugar: 5g
• Fat: 18g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 22g