- 1 pound ground chicken (93%)
- 1 cup grated apple (about 2 medium apples) Any type. You can leave the skin on.
- 1/4 cup grated yellow onion About 1/4 of large sweet onion.
- 1/2 teaspoon salt I like coarse Kosher salt.
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg Try grating whole nutmeg with a microplane!
- Grate apple and onion with a box grater or the grating blade on a food processor.
- If using a food processor, switch to the regular blade.
- Add ground chicken, salt, pepper, spices, and herbs. Either mix very well with hands or, with a food processor, pulse several times until all ingredients are thoroughly incorporated.
- At this point, you can allow the mixture to sit in the fridge for 30 minutes or cover it and let it sit overnight in the fridge.
- When you're ready to make your sausage patties, prep your griddle, frying pan, or griddle pan with olive oil cooking spray and preheat it to medium-low setting.
- I use my large cookie scoop to portion sausage onto the preheated pan.
- To form patties, spray the bottom of a spatula with olive oil cooking spray and use the spatula to press the sausage scoops into patties. (Think of a smash burger!). You may need to wipe the bottom of the spatula with paper towels and re-spray every few patties.
- Allow sausages to cook low and slow until golden brown. Keep an eye on them! The sugars from the apple and sweet onion can go from caramelized to dark quickly.
- Once sausage patties are golden brown and cooked through, either serve now or allow them to cool a bit before storing them in an airtight bag or container.
- These can be stored in the refrigerator for 5 days or in the freezer for 1 month.
- Reheat in the microwave whenever you need a quick breakfast!