Chicken-Apple Breakfast Sausage Patties

🍎🌿 Rosemary Thyme Chicken-Apple Breakfast Sausage Patties

When Dennis and I were having breakfast at First Watch one day, I ordered scrambled eggs with chicken-apple sausage patties.

I remember thinking they were very good—but I could probably make them even better at home! I could use fresh apple and plenty of herbs, and I could definitely make them with much less sodium.

These homemade patties are tender, gently sweet and filled with the warm flavors of sage, thyme and just a touch of maple syrup. They contain no onion or garlic, so Dennis can enjoy them too.

Makes 8 small patties

Ingredients

• 1 pound ground chicken, preferably 92–93% lean
• ½ cup peeled apple, finely grated
• 1 tablespoon pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon rubbed sage
• ½ teaspoon dried thyme
• ½ teaspoon fennel seeds, lightly crushed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cinnamon
• Tiny pinch of nutmeg
• ¼ teaspoon salt, or omit for an especially low-sodium version
• 1 tablespoon oat flour or plain breadcrumbs, only if needed
• Olive oil spray or a small amount of olive oil for the skillet

Directions

1. Peel and finely grate the apple. Gently squeeze out some of the excess juice, but do not squeeze it completely dry.
2. Place the ground chicken, grated apple, maple syrup, olive oil, sage, thyme, fennel, black pepper, paprika, cinnamon, nutmeg and salt in a mixing bowl.
3. Mix gently with a fork or clean hands just until everything is evenly combined. Avoid overworking the chicken so the patties remain tender.
4. If the mixture seems too soft to shape, stir in 1 tablespoon of oat flour or plain breadcrumbs.
5. Divide the mixture into 8 portions. With slightly damp hands, shape each portion into a patty about ½-inch thick.
6. Refrigerate the patties for 15–20 minutes to help them firm up and hold their shape.
7. Lightly coat a nonstick or cast-iron skillet with olive oil. Heat over medium to medium-low heat.
8. Cook the patties for 4–5 minutes on the first side. Carefully turn them and cook for another 4–5 minutes, or until nicely browned and the centers reach 165°F.
9. Allow the patties to rest for 2–3 minutes before serving.

The grated apple and olive oil help keep the chicken moist, while the herbs give these patties that familiar savory breakfast-sausage flavor. With only ¼ teaspoon of salt in the entire recipe, they are much lower in sodium than most prepared or restaurant sausage.

Serve them with scrambled eggs, whole-grain toast and fresh fruit for a delicious homemade breakfast. They can also be cooked ahead and frozen for busy mornings.

Sometimes the best recipes begin with a good restaurant meal—and the thought, “I believe I can make this even better at home.” 💛

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡