Chicken Apple Sausage Patties Recipe

Name: Chicken Apple Sausage Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Sausage:; 1 1/2 pounds boneless, skinless chicken thighs; 1 (4 ounce) package pancetta; 2 teaspoons kosher salt, or to taste; 1 teaspoon freshly ground black pepper; 1/4 teaspoon dried thyme; 1/2 teaspoon crushed toasted fennel seeds; 1/4 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1/4 teaspoon freshly grated nutmeg; 2 teaspoons minced fresh sage; 2 Granny Smith apples; For the Pan Gravy:; 1/2 tablespoon oil, or as needed; 6 tablespoons butter; 8 leaves fresh sage (optional); 6 tablespoons all-purpose flour; 2 1/2 cups chicken broth, or more as needed; 1 tablespoon maple syrup; 1/3 cup creme fraiche; salt and freshly ground black pepper to taste; 4 buttermilk biscuits, split

Servings: persons

For the Sausage:
1 1/2 pounds boneless, skinless chicken thighs
1 (4 ounce) package pancetta
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon crushed toasted fennel seeds
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
2 teaspoons minced fresh sage
2 Granny Smith apples
For the Pan Gravy:
1/2 tablespoon oil, or as needed
6 tablespoons butter
8 leaves fresh sage (optional)
6 tablespoons all-purpose flour
2 1/2 cups chicken broth, or more as needed
1 tablespoon maple syrup
1/3 cup creme fraiche
salt and freshly ground black pepper to taste
4 buttermilk biscuits, split

1
Cut chicken thighs into 1-inch pieces. Chop pancetta finely using a meat cleaver until paste-like in texture. Mix chicken and pancetta together. Sprinkle salt, pepper, thyme, fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place mixture on a plate; cover with plastic wrap and freeze for 15 to 20 minutes before grinding.
2
Peel and quarter apples. Grate apples into a bowl. Place grated apples in a paper towel and squeeze all the water out. Add apples to the partially frozen chicken sausage meat.
3
Place 1/2 of the chicken mixture in a food processor. Pulse on and off until mixture is slightly finer than coarse sausage. Repeat with the remaining chicken. Cover with plastic wrap and refrigerate to let the flavors develop, 4 hours to overnight.
4
Use a large ice cream scoop to portion out the meat. Flatten scoops with dampened hands to make patties about the same size as your biscuits.
5
Heat oil in a large skillet over medium-high heat. Cook patties until bottom is browned and leaves a deep brown fond in the skillet, 3 to 5 minutes. Reduce heat to medium and flip patties over. Add butter and sage leaves. Cook until patties are firm to the touch, removing leaves once they stop bubbling, about 5 minutes more. Remove patties.
6
Whisk flour into the pan; cook and stir until starting to thicken, about 1 minute. Pour in broth and bring to a boil, whisking the browned bits of food off the bottom of the skillet. Add maple syrup and creme fraiche; season with salt and pepper. Cook until gravy is spoonable and reaches desired thickness, 2 to 3 minutes more. Add more broth if gravy is too thick. Remove from heat.
7
Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.

1551

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Sausage:, 1 1/2 pounds boneless, skinless chicken thighs, 1 (4 ounce) package pancetta, 2 teaspoons kosher salt, or to taste, and more.

Yes, Chicken Apple Sausage Patties falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Apple Sausage Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions