Pioneer Woman Chicken Apple Sausage

Pioneer Woman chicken apple sausage is a juicy breakfast sausage patty with ground chicken, grated Granny Smith apple and fennel seeds that comes together in 30 minutes. Save this easy homemade breakfast sausage for Christmas morning, Thanksgiving brunch or busy weeknight dinners, because it's a simple skillet recipe.

Wring the grated apple out in a paper towel before it goes into the bowl, so the extra juice doesn't turn the mix soggy. Skip that and the patties won't hold together or brown in the skillet.

Grating the unpeeled apple and the garlic blends them right into the meat, so every bite tastes sweet and savory with no chopping. Fennel seeds, crushed red pepper and a pinch of nutmeg give it that classic sausage flavor without any casings.

Pioneer Woman Chicken Apple Sausage

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

140

kcal

Lean ground chicken stays tender because the grated apple keeps it moist while it cooks. The patties brown in a cast iron skillet until golden outside and cooked through inside.

Ingredients

• 1 Granny Smith apple, unpeeled
  

• 1 lb. ground chicken
  

• 2 garlic cloves, grated on a microplane
  

• 2 scallions, chopped
  

• 1 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 1/2 tsp. fennel seeds
  

• 1/4 tsp. crushed red pepper
  

• Pinch of nutmeg
  

• 4 tsp. vegetable oil, divided
  

Directions

• Grate the apple: Grate the Granny Smith apple on the large holes of a box grater, discarding the core and stem. Gather the grated apple in a paper towel and wring out the juice, then roughly chop it and put it in a large bowl.
• Mix the sausage: Add 1 pound ground chicken, 2 grated garlic cloves, 2 chopped scallions, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon fennel seeds, 1/4 teaspoon crushed red pepper and a pinch of nutmeg to the bowl. Mix gently with your hands until just combined, so the meat stays tender.
• Shape the balls: Shape the mixture into 8 balls and set them on a parchment-lined baking sheet. Wet your hands with cold water first if the mix gets sticky.
• Heat the skillet: Heat 2 teaspoons of the vegetable oil in a large cast iron skillet over medium heat. While it warms, flatten 4 of the balls into 3-inch wide patties.
• Cook the patties: Place the 4 patties in the hot skillet and cook for 6 to 8 minutes, flipping once. They're done when both sides are browned and the centers are cooked through.
• Keep warm and repeat: Transfer the cooked patties to a plate and tent with foil to keep them warm. Then repeat with the remaining 2 teaspoons oil and the other 4 patties, and serve warm.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works the same way in this recipe. Pick a regular blend rather than extra-lean, since the little bit of fat keeps the patties from drying out.

How long do the cooked sausage patties keep in the fridge?

Let the patties cool, then store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat so the outsides crisp up again.

Can I make the sausage mixture ahead of time?

You can mix the sausage and shape the balls a few hours ahead and keep them covered in the fridge. Flatten them into patties right when they go in the pan, since the mix is soft and sticky.

Do I have to use a cast iron skillet?

Any large heavy skillet works, like stainless steel or nonstick. Cast iron just holds steady heat, which gives the patties an even golden crust.

What's the most common mistake with chicken sausage patties?

Overmixing is the usual problem, because working the meat too much makes the patties dense and tough. Fold everything together gently with your hands until it just comes together, then stop.