Apple Maple Chicken Sausage Recipes
CHICKEN AND APPLE SAUSAGE
Provided by Food Network
Categories main-dish
Yield seven or eight 1/2-pound porti
Number Of Ingredients 11
Steps:
- In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
- If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
- Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.
APPLE-MAPLE CHICKEN SAUSAGE BREAKFAST SAMMIES
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.
- Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.
- Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness.
- Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve.
MAPLE APPLE CHICKEN SAUSAGE
I adapted this recipe from one of Rachel Ray's 30 minute meal recipes to work with my WW Core diet. Sausages were great with a wonderful flavor.
Provided by Tenamaria
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a medium skillet over medium-high heat with 1 tablespoon oil.
- Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg.
- Form into small patties.
- Place pattient into hot oil.
- Cook 5 minutes on each side.
Nutrition Facts : Calories 90.8, Fat 3.5, SaturatedFat 0.7, Cholesterol 39.7, Sodium 43.9, Carbohydrate 2.1, Fiber 0.4, Sugar 1.4, Protein 12.2
17 BEST WAYS TO COOK CHICKEN APPLE SAUSAGE
Looking for scrumptious chicken apple sausage recipes? Check out our 17 chicken apple sausage meal ideas-all of which can be made at home!
Provided by Renee' Groskreutz
Number Of Ingredients 17
Steps:
- Choose one or more options from our list of chicken apple sausage recipes here!
- Create your new favorite dish.
- Pat yourself on the back for making food at home!
- Share and comment! Did you make any tweaks so it's all your own?
APPLE MAPLE CHICKEN SAUSAGE
I borrowed this recipe from Rachael Ray. It is just a slighty sweet breakfast sausage that is a bit healthier than some of the alternatives
Provided by GingerlyJ
Categories Breakfast
Time 7m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.
Nutrition Facts : Calories 295.6, Fat 13.1, SaturatedFat 7.7, Cholesterol 96.4, Sodium 157.8, Carbohydrate 17.7, Fiber 0.9, Sugar 14.8, Protein 26.4
MAPLE BALSAMIC ROASTED CHICKEN SAUSAGE AND VEGGIES
Chicken sausage, potatoes, carrots and Brussels sprouts are tossed with a sweet and savory maple balsamic glaze, then roasted to perfection in this easy sheet pan meal.
Provided by Danelle
Categories Main Dishes
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Line a large baking sheet with foil, then spray the foil with non-stick cooking spray.
- Add the sausage, Brussels sprouts, carrots, potatoes and onions to the baking sheet in an even layer.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, onion powder, garlic powder and oregano. Season with salt and pepper, to taste.
- Drizzle the vinegar and syrup mixture over the sausage and vegetables, then toss to coat well.
- Bake for 15 minutes, then stir and bake for another 10-15 minutes, or until vegetables are tender and golden and sausage is cooked through. Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 368 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 18 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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CHICKEN APPLE SAUSAGE APPETIZERS WITH MAPLE GLAZE
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5/5 (4)Total Time 1 hr 5 minsCategory Appetizer, SnackCalories 108 per serving
- Place in slow cooker without any additional liquid. Heat for 1 hour on low stirring occasionally. Then turn slow cooker to "keep warm".
- Mix syrup, mustard, and thyme in a glass measuring cup. Pour over sausages, stirring to combine. Cover and keep warm until serving.
APPLE MAPLE CHICKEN SAUSAGE - THELANCASTERBNB.COM
From thelancasterbnb.com
4/5 (35)Total Time 55 mins
- NOTE: Remember keeping the chicken as cold as possible throughout making is best. Never let the chicken freeze. Ask your butcher making sure the chicken is fresh and has never been frozen. The USDA reports that at least 10% of chickens moisture/water is lost once frozen and then thawed, an additional 10% is lost when cooked. Retaining as much of the nearly 65% water in chicken tissue is best for both dryness and flavor of your sausage. After making your sausage, store it at least overnight in the coldest part of the refrigerator. If when you begin to cook your fresh chicken patties they seem to be leaching out a great deal of moisture into the pan your chicken has been previously frozen. Sadly at this point nothing you can do will rehydrate the sausage. Now if you still are game lets go.
- Take all of the dry spices of both recipes and herbs, vinegar or lemon juice and add these to the cold chicken broth. At this point you will have also add the individual recipes additional spices and ingredients together depending on the recipe desired. Mix well together and place back in the refrigerator.
- If you plan to grind you own chicken I have described how to do so using the Kitchen Aid meat grinder attachment. This attachment is easy to use and to clean and is available for $39.95 at most suppliers. The attachment comes with two blade sizes, a 16 and 23. Use the larger size the 23 blade. Clean and dry the chicken thighs, using the skin and any additional fats will help to hydrate your sausage but it is not necessary. Dice the chicken into approximately 2" cubes for ease of pushing into the grinder. Toss well the diced chicken with the vinegar or lemon juice. Start the grinder and run at a medium speed, slowly using the supplied tool push the diced chicken into the grinder. Once you have ground the cold chicken add the cold spices and liquids mixture into the chicken, using you hands mix well. The chicken will absorb the liquids. Now add the grated apple to the sausage mixing well with your hands. Cover and place the chicken mixture back into the refrigerator keeping this mixture
- Allow the sausage to become as cold as it can without freezing before forming into patties. Taking small measured food scoops or full tablespoon scoops at approximately 3.8 oz. each begin to roll into small meat balls, ground chicken meat is very sticky and will be hard to work with, keep a small dish of water near and dip your fingers occasionally and often keeping your hands damp and not wet to make the process easier. Form the patties approximately 3" in diameter. Place the formed patties onto a parchment lined 3-4" sided flat bottomed storage container. My container is 9x13x4 and can easily hold 12 patties per layer. Gently lay a second layer pf parchment onto the first layer and continue. Cover the final layer with parchment before chilling. It is best to place the completed patties in the coldest part of the refrigerator over night before cooking.
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5/5 (1)Total Time 35 minsCategory BreakfastCalories 196 per serving
- In a large mixing bowl, combine the chicken, homemade breakfast sausage seasoning, fresh garlic and maple syrup, using clean hands or a fork to incorporate. Add the apples and gently fold them into the mixture.
- Preheat a large skillet or pan with healthy fat of choice (or a combination of ghee/butter and avocado oil) over medium heat for 1-2 minutes while you make the chicken patties (if your skillet/pan is smaller, you’ll need to make the sausages in 2 batches).
- Shape the chicken mixture into small patties (if your pan is smaller, set the sausages on a plate while the first batch cooks). Immediately cook the breakfast sausages in the preheated pan/skillet until golden brown on each side and fully cooked through, about 12-15 minutes depending on the thickness of the sausages and the heat of your pan. Halfway through the cooking, before you flip the sausages, add the broth/water – this helps keep them from burning. Note: Do not crowd the sausage patties, cook them in batches if you need to. They cook best if there is space between them.
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- Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside.
- Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then saute until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then saute until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute.
- Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.
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- In a small food processor, puree onion and garlic. Add apple pieces and pulse until apple is broken up into tiny pieces but not pureed. (You can skip this step and just chop everything fine if you don’t mind chunks of onion, garlic, and apple. I prefer is a bit more incorporated.)
- Saute onion/garlic/apple mixture in 1 TBS of fat of choice over medium heat for 5-7 minutes, until it softens and begins to brown a bit. Allow to cool slightly.
- In a large bowl, add maple syrup to ground pork and mix thoroughly. Add the rest of the ingredients, including onion/garlic/mixture and mix well. I use my hands.
- Shape into desired sized patties and either fry up now or freeze for later. If freezing, separate layers with unbleached parchment paper.
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