The store-bought sausage I finally stopped buying
If you’ve dabbled in the store-bought breakfast sausage world, chances are you’ve had them… Aidell’s Chicken Apple Sausages. (chef’s kiss!)
Months, maybe even years, went by of me purchasing these delicious links of sweet and savory goodness. Until it happened: I tried making them at home.
The flavors were a little tricky to nail right off the bat, but the process was so easy that I was able to recipe test them quite a few times. (I’m talking mix things together in a bowl then pop in a skillet kind of easy!)
There aren’t any artificial ingredients in these Chicken Apple Sausage patties, only ground chicken, a few herbs and spices, real, small chunks of apple (keyword here is small, but I’ll go into more detail about that below!), and NO added nitrites.
It’s the perfect balance, with a hint of sweetness and a savory flavor to kick your morning off with a bang.
Want more DIY sausages? Don’t miss out on this Breakfast Sausage Seasoning and Chicken Breakfast Sausage.
Why you’ll love these chicken apple sausage patties
- Breakfast or dinner. Serve them with eggs in the morning, or next to roasted vegetables at night.
- 25 minutes start to finish, one bowl, and one skillet.
- No casings and no meat grinder. You mix everything by hand and shape the patties yourself.
- No added nitrites, so you know exactly what went in.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground chicken: Look for a 93/7 blend. If there’s too much fat the patties shrink up in the pan, and organic is worth grabbing if you can find it.
- Apple: Just about any apple you have on hand works, though a firm one holds its shape best. Granny Smith is my pick.
- Garlic powder, ground sage, fennel seeds, rosemary, and cinnamon: This is the combination that makes them taste like the ones in the package. You can also mix up a batch of my Breakfast Sausage Seasoning and use that instead.
- Oil: Avocado oil or olive oil both work for cooking the patties.
How to Make Chicken Apple Sausage
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Dice the apple
Cut straight down next to the core, turn the apple, and keep slicing until only the core is left. Then dice those pieces as small as you can get them.
Here’s my full guide on how to cut an apple if you want the shortcut.
Small really does matter here. Dicing the apple finely is what spreads that sweetness evenly through every single patty.
Mix it all together
Add everything to a large bowl and mix with your hands or a stiff spatula until it’s well combined.
Spray your hands with a little oil first. The mixture is sticky, and this keeps it from clinging to your fingers while you mix.
Shape the patties
Divide the mixture into 8 equal portions by cutting it in half, then in half again, then once more. Shape each one into a patty about 3 inches wide and 1 inch thick.
Cook them in a single layer
Add enough oil to coat the bottom of a large skillet over medium heat. Once it’s hot, add the patties in a single layer and cook 3 to 4 minutes per side, until cooked through.
Don’t crowd the pan. Cook them in batches if they don’t all fit, then drain the finished patties on a paper towel-lined plate.
The Cast-Iron Skilet I L❤️VE!
A good cast-iron skillet is the reason this chicken gets that perfect sear. I use my my Staub 10-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.
The Air Fryer I Use and ❤️
I use a 6-quart air fryer for this recipe and it’s the perfect size for cooking everything in a single layer without overcrowding. Because remember, keeping it in one layer is key to all that crispy goodness!
FAQs
Ground chicken, real diced apple, and a savory blend of garlic powder, sage, fennel seed, rosemary, and cinnamon. That’s the whole list for this version, with no fillers, binders, or added nitrites.
A firm apple holds its shape through cooking instead of turning to mush, so Granny Smith is what I reach for. Honeycrisp or Gala work too if that’s what you have.
This recipe is written for patties, which is why you don’t need casings, a grinder, or any special equipment. Making links means sourcing casings and a stuffer, and honestly, the patties taste the same.
Each of these patties has about 10 grams of protein and 128 calories. You can see the full breakdown in the recipe card below.
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Chicken Apple Sausage Recipe
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Equipment
Ingredients
- 1 pound ground chicken 93/7
- 1 cup apple finely diced
- 1 teaspoon garlic powder
- ½ teaspoon ground sage
- ½ teaspoon fennel seeds
- ½ teaspoon rosemary
- ¼ teaspoon cinnamon
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons oil avocado or olive
Instructions
- Add all ingredients to a large bowl. Using either your hands or a stiff spatula, mix everything together until well combined. Divide the mixture into 8 equal portions and shape each one into a patty that is roughly 3 inches in width and 1 inch thick.1 pound ground chicken, 1 cup apple, 1 teaspoon garlic powder, ½ teaspoon ground sage, ½ teaspoon fennel seeds, ½ teaspoon rosemary, ¼ teaspoon cinnamon, 1 teaspoon salt, ¼ teaspoon black pepper
- Add oil to a large skillet over medium heat, making sure it completely coats the bottom. Wait a minute or two for the oil to heat up and then place the patties in a single layer. Cook for 7-8 minutes, flipping over halfway through cooking.2 tablespoons oil
- Serve immediately or store for up to 3-4 days in the refrigerator.
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Video
Notes
- Make ahead: You can dice the apple in advance, here are 7 ways to keep apples from browning. You can also mix the sausage together and keep it tightly covered in the refrigerator for 1 day.
- Storage: Keep leftover patties in an airtight container in the fridge for up to 3 to 4 days.
- Freezing: Wrap completely cooled patties tightly and store them in a freezer-safe container for up to 6 months. They hold up well, though they come back slightly drier than fresh, so warm them gently.
- Reheating: A skillet over low heat gives you the best texture. The microwave works when you are in a hurry.
- Apple: Dice it small. Large chunks keep the patties from holding together and the flavor will not spread evenly.
- Chicken: A 93/7 ground chicken blend is ideal. Too much fat and the patties shrink in the pan.
- Store-bought links: Already fully cooked. Brown them in a greased skillet over medium heat for 6 to 8 minutes, or air fry at 400 degrees for 6 to 8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with chicken apple sausage
These are sweet and savory enough to carry a plate on their own, so the sides just need to be simple.
Eggs are the obvious move, and Egg White Bites can bake while the patties cook. Air Fryer Bacon is the other one I reach for when we’ve got people over.
For something heartier, Sheet Pan Breakfast Potato Hash turns this into a full breakfast plate with almost no extra effort.
And if there’s a sweet tooth at the table, a stack of Blueberry Pancakes next to a couple of these patties is hard to beat.
More easy breakfast recipes
Mornings around here run on repeat, so these are the ones that actually earned their spot in the rotation.
