There aren’t many recipes for chicken sausage on the internet. I needed an adaptable recipe for some chicken thighs that I had on hand.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 patties |
Ingredients
- 1 apple, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon ground sage
- 1 teaspoon celery seed
- 1 teaspoon anise seed
- 1 teaspoon ground marjoram
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound skinless, boneless chicken thighs
Instructions
- Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.
- Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.
- Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.
- Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.
- Chicken thighs are important because of the fat content. Breast meat does not impart enough fat.
Nutrition Facts
| Calories | 64 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 130 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
3.9.19 I used the grinder attachment with coarse blade on my KA stand mixer. I make a lot of turkey sausage, and honestly, I couldn’t tell much difference between the ground turkey and ground chicken thigh ingredient in sausage. And that’s not to say that we didn’t enjoy this because we did. Made this recipe as written with the exception of using fennel seed for the anise seed (did an internet search for subs), and as always, added a few red pepper flakes (personal taste preference). The recipe says “chopped” apple, but I’d recommend small pieces, so think “minced.” That apple does bring some moistness to the fairly lean chicken mixture (even thighs) and lends just a bit of sweetness, as well. I did add a bit of oil to the skillet because I wanted to get some color on the patties. The real trick with any kind of poultry sausage is to get it cooked BUT not overcooked (it’ll be bone dry), so do use a meat thermometer as suggested. I’ve made a good number of turkey sausage recipes, and in particular, there’s one on this site I really like. I will say that with grinding the meat and pre-cooking the veggies and spices, this was more work than any of the other recipes I’ve made, and that’s probably the downside. On the positive side, it does taste good and different. I can see myself making it again, but I’ll most likely just buy readily-available ground turkey. This made some tasty sausage biscuits this morning. Thanks for sharing your recipe.