Guest Post: Chicken and Apple Sausage

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If you haven’t heard of Ancestral Chef, get ready. Louise comes up with some wonderful recipes like her Chocolate Coffee Coconut Truffles and has stuff that I would absolutely never thinking about trying, like making her own toothpaste. No way would I ever try to do that. I’m much too lazy. So thankfully, we have blogs like hers to help us on our own paleo journey. And thanks to her, you now have another egg free breakfast to keep you full and happy. You lucky bastards. Check out her website and enjoy her guest blog post below! Also check out her 4-week paleo meal plan, which is totally free! Who doesn’t love free?

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Saving money starts with breakfast!

I’ve said this a ton of times, but I am really quite lazy!

I often bought the Applegate chicken and apple sausages as a quick microwaveable snack.  It’s not that bad – organic meats, very little added honey, and it tasted pretty good.

But, it dawned on me one day that I could make a healthier and tastier version of those sausages for cheaper, and this was the result:

First, I peeled and diced an apple.

chopped_apples

Then I cooked the apple along with fresh thyme, oregano, and parsley in a bit of coconut oil.

Apple_in-Pan

Next, I minced the chicken breasts (or you can use ground chicken meat).

ground_chicken

Once the cooked apple mixture was cool, I mixed it in with the ground chicken meat and seasoned it with some salt and pepper.

Sausage_mixture

Then, I formed them into thin patties and baked them for 20 minutes in the oven at 425F.  You can instead pan-fry them to get a nice brown coating, but I was too lazy for that!

Sausage_Patties

They’re perfect for freezing and then microwaving (or pan-frying) in the mornings.

PaleOMG Guest Post: Chicken & Apple Sausage

Guest Post: Chicken and Apple Sausage

4.5 rating
15 reviews
PREP 15 mins
COOK 20 mins
TOTAL 35 mins
Yields 4

INGREDIENTS :

  • 2 large chicken breasts, or use 1 lb ground chicken
  • 1 apple, peeled and finely diced
  • 1 Tablespoon fresh thyme leaves, finely chopped (or use 2 Tablespoons dried thyme)
  • 3 Tablespoons fresh parsley, finely chopped
  • 1 Tablespoon fresh oregano, finely chopped (or use 2 Tablespoons dried oregano)
  • 2 teaspoons garlic powder
  • salt and pepper
  • coconut oil to cook with

DIRECTIONS :

  1. Preheat oven to 425F.
  2. Place 3 tablespoons of coconut oil into a skillet and cook (on a medium-high heat) the apples, thyme, parsley, and oregano until the apples soften (7-8 minutes).
  3. Remove from heat and let cool for 5 minutes.
  4. Food process the chicken breast (if you're not using ground chicken meat).
  5. Mix the chicken meat with everything in the skillet, as well as the garlic powder, salt and pepper (including any leftover oil).
  6. Form 12 thin patties (1/2 inch thick) from the meat and place on a baking tray lined with foil (so you don't need to wash the baking tray).
  7. Bake for 20 minutes. Check with a meat thermometer that the internal temperature of a patty near the middle of the tray is 170F.
  8. Cool and store in fridge or freezer (reheat easily in the mornings in the skillet or in the microwave).
  9. If you want the sausages to be browned, then just pan-fry for a few minutes in coconut oil. You can also pan-fry the raw sausages instead of putting them into the oven.

by

INGREDIENTS :

  • 2 large chicken breasts, or use 1 lb ground chicken
  • 1 apple, peeled and finely diced
  • 1 Tablespoon fresh thyme leaves, finely chopped (or use 2 Tablespoons dried thyme)
  • 3 Tablespoons fresh parsley, finely chopped
  • 1 Tablespoon fresh oregano, finely chopped (or use 2 Tablespoons dried oregano)
  • 2 teaspoons garlic powder
  • salt and pepper
  • coconut oil to cook with

DIRECTIONS :

  1. Preheat oven to 425F.
  2. Place 3 tablespoons of coconut oil into a skillet and cook (on a medium-high heat) the apples, thyme, parsley, and oregano until the apples soften (7-8 minutes).
  3. Remove from heat and let cool for 5 minutes.
  4. Food process the chicken breast (if you're not using ground chicken meat).
  5. Mix the chicken meat with everything in the skillet, as well as the garlic powder, salt and pepper (including any leftover oil).
  6. Form 12 thin patties (1/2 inch thick) from the meat and place on a baking tray lined with foil (so you don't need to wash the baking tray).
  7. Bake for 20 minutes. Check with a meat thermometer that the internal temperature of a patty near the middle of the tray is 170F.
  8. Cool and store in fridge or freezer (reheat easily in the mornings in the skillet or in the microwave).
  9. If you want the sausages to be browned, then just pan-fry for a few minutes in coconut oil. You can also pan-fry the raw sausages instead of putting them into the oven.

by

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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26 thoughts on “Guest Post: Chicken and Apple Sausage”

  1. i love louise!! i’m always on her blog. she has the easiest recipes with not a lot of ingredients. i will try these sausages with ground turkey since i always have tons in my freezer.

  2. I’m lazy too, but this is totally something I could do. I could even make a double batch without really feeling like I’m making too much of an effort. Yay for easy! And, I bet this would go awesomely with your Churro Waffles!

  3. Just made this. It was great and simple. I also found up some bacon with the chicken and mixed it with it. It was a nice added touch

  4. I gotta tell you, this was delicious, loved it! Two tablespoons of thyme sounded like alot but boy was I wrong, the flavor was perfect : ) I will definitely file this one among my favorites.

  5. These were great….except the step to add salt, pepper and garlic is missing and hubs overlooked adding it. Will definitely make again…correctly!

  6. These are SO GOOD. I totally prefer them to the store bought stuff! I want to make all sorts of combinations now: ground pork w/ mango, turkey w/ pear… YUM!

  7. The flavor in these was great! I found that 20 minutes at 425 was a little too high and it dried out a bit. Next time I will probably cook at a lower heat for a few more minutes. Great recipe!

  8. The husband and loved the recipe. But, found it made more like 10 patties. I will probably buy 1.5 lbs. of chicken next time and add extra spices accordingly when having guests for breakfast. Otherwise, the flavor was spot on!

  9. This is one of our favorite weekday breakfasts! We use ground dark meat turkey and bake a whole batch the night before. Then simply reheat in the morning for a quick grab-and-go meal!

  10. Juli! Big fan here. I made these, froze ’em and cooked them in the skillet the next day. They were sooo dry though. I think it was because the chicken was like 99% lean. How can I juice them up but keep them lean? Thanks again!

  11. Just an idea I’ve had. How would it be if you chopped up a liitle bit of bacon (including the fat) and mixed it into the chicken ans apple mixture before the final cook. Maybe the sausages would not seem too dry.

  12. For an extra easy cheat -spoon the mince mixture into a sandwhich bag, snip the end and squeeze… Perfect skinless sausages in a little coconut oil… Without the mince covered hands!!

  13. The dry herb measurements need to be changed, they should be less than fresh, not more! “Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less — typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.”

  14. I tried these they were awful… 3 TBSPN parsley and 2 TBSPN OREGANO was too much! Salt not enough! I used dried spices but wasn’t good

  15. Thank you for this great recipe – I made these today and followed it almost exactly, except I used only one teaspoon of dried oregano (which was plenty for my taste), used lard instead of coconut oil, and fried them instead of baking. They came out amazing!!! Going to be in my regular rotation!

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