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Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and it is, unless you sneak in a little bit of pancetta, and follow a few simple techniques.

Instead of buying ground chicken at the market, which is always too finely ground, we’re going to use thighs, and grind our own. This makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it. I like to pulse it on and off in the food processer, but your can also use your grinder attachment, or go low-tech, and just chop it finely with a big knife or cleaver.

As I mentioned in the video, if you’re not into patties, you can make links, or simply crumble the raw mixture into a hot pan, and break it up as it cooks. Once browned, you can add your butter and flour, and continue with the pan sauce. Besides saving you a little time, this method probably makes for the most flavorful gravy.

By the way, most chicken apple sausage recipes call for some kind of sugar to be added, but I really don’t think it’s necessary, thanks to the natural sugar in the apples. As with all ground meat recipes, you can always fry up a small piece of your mixture, and test for yourself, but for me, the little touch of maple syrup in the sauce is all the extra sweetness this needs. Either way, I really do hope you give these chicken apple sausage patties a try soon. Enjoy!


Ingredients for 8 Chicken Apple Sausage Patties (about 4 ounces each):
For the sausage:
1 1/2 pounds boneless, skinless chicken thighs
4 ounces pancetta or bacon
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon crushed fennel seeds (toast in dry pan until fragrant)
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon freshly grated nutmeg
2 teaspoons finely minced fresh sage
2 Granny Smith apples, peeled, grated, and squeezed dry

For the Pan Gravy (enough for 8 Patties)
6 tablespoons butter
8 sage leaves, optional (remove when crisp)
6 tablespoons flour
2 1/2 cups chicken broth, plus more if needed
1 tablespoon maple syrup, or to taste
1/3 cup crème fraiche or heavy cream
salt and freshly ground black pepper to taste

- Click here for the Buttermilk Biscuits recipe.

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authorI teach people how to cook. Don't let the chicken suit fool you. I have skills. Some skills.