Chicken-Apple Sausage

Chicken-Apple Sausage

4 Reviews
From the EatingWell Kitchen

It's easy to make your own patty sausage with just a few healthy ingredients like ground chicken, apples, onion and savory spices like sage and fennel. You can use ground turkey instead of ground chicken if you prefer.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons canola oil
  • 1 small onion, diced
  • 1 medium sweet apple, such as Gala or Honeycrisp, peeled and diced
  • 1 pound ground chicken
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon fennel seed, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
  2. Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine.
  3. Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
  • Make Ahead Tip: Freeze the cooked sausage in an airtight container for up to 3 months.

Nutrition information

  • Serving size: 1 patty
  • Per serving: 112 calories; 6 g fat(1 g sat); 0 g fiber; 5 g carbohydrates; 10 g protein; 2 mcg folate; 49 mg cholesterol; 4 g sugars; 2 g added sugars; 14 IU vitamin A; 1 mg vitamin C; 11 mg calcium; 1 mg iron; 253 mg sodium; 333 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium fat meat

Reviews 4

February 10, 2015
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By: EatingWell User
I can't get enough! I have made this recipe countless times, typically tripling each time. I flash freeze the patties and store in freezer so I can make some whenever I have the craving (which is frequent). Instead of thawing, I typically cook the patties from frozen on a low temperature with a little butter. They're flipped when I see the chicken is cooked almost halfway up the patty. The combination of flavors is spot on, and my patties are never dry. I'm certain this will continue to be my go-to breakfast for some time. Pros: easy to make, freeze well, taste delicious
September 23, 2013
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By: EatingWell User
Winner1 This recipe is well written and easy to follow. The sausage is flavorful and delicious. We've had no problem with the cooking instructions. We used dried sage and cortland apples.
September 16, 2012
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By: EatingWell User
Awesome with modifications I've added this recipe to my normal rotation, but it's taken some trial and error to perfect. These patties burn VERY easily. At first the outside was burning and the inside was raw. Over time I've learned I need to cook them over LOW heat and put a lid on the pan. This also keeps the patties moist. I check for doneness using a meat thermometer. I use lean white ground turkey. It's important to use good quality meat. I also use a teaspoon of dried sage instead of fresh. These don't hold together very well. I portion out the meat and arrange on wax paper that's been sprayed with cooking spray, then form the patties by folding over the wax paper. Overall these are delicious and worth the effort once you figure out how to avoid burning them.
January 07, 2012
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By: EatingWell User
If I were to make this again I would use ground chicken/turkey with skin in. I made it with skinless ground turkey breast and it came out a little too dry.