Best Chicken Apple Sausage Recipes

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

CHICKEN APPLE SAUSAGE WITH CABBAGE

Steps:

• Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
• Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
• Stir garlic into sausage mixture; cook and stir for 30 seconds.
• Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
• Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
• Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
• Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE

Steps:

• Prepare grill for cooking.
• Stir together all ingredients in a large bowl until combined well.
• Form rounded 3/4 cups of sausage mixture into 2-inch-diameter patties using moistened hands. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill patties on lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

CHICKEN AND APPLE SAUSAGE PATTIES

Steps:

• Heat oil in a small saute pan over medium heat, and cook onion until translucent and soft, about 3 minutes. Add apples and cook until soft, about 5 minutes. Let cool.
• Combine chicken with onion-apple mixture and remaining ingredients, mixing with your hands. Form into 1 1/2-inch-round patties, and chill until ready to use.
• Preheat oven to 350 degrees. Heat a little oil in a medium ovenproof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer pan to oven, and bake until cooked through, about 10 minutes.

CHICKEN APPLE SAUSAGE PATTIES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.

EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS

Steps:

• Heat medium-size skillet over low heat for 30 seconds.
• Melt 2 tablespoons butter and add onions and brown sugar.
• Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
• Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
• Add chopped garlic and cook, stirring for 2 minutes.
• Add beer; reduce heat and cook, covered for 15 minutes.
• Remove pan from heat and stir in remaining butter and boubon.
• Remove thyme springs before serving.
• Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.

CHICKEN AND APPLE SAUSAGE

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.

CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

CHICKEN SAUSAGE, APPLE AND CABBAGE SAUTE

Steps:

• In a 12", extra deep skillet with a lid, heat oil over medium heat.
• Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
• Meanwhile, slice each sausage unto 1/2" pieces; set aside.
• Core (but do not peel) the apples; chop into bite sized pieces.
• Add apples and sausage to the skillet; stir well and cook over medium heat.
• Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
• Add water, butter, and honey; stir to mix well.
• Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, approx 5-6 minutes.
• Uncover the skillet and sprinkle with pepper and vinegar; toss to mix.
• Taste and add more vinegar if desired.
• Serve immediately.

CHICKEN-APPLE SAUSAGE AND PASTA SOUP

Steps:

• In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
• In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.

SAVORY APPLE-CHICKEN SAUSAGE

Steps:

• In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties. , In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.

FALL CHICKEN-APPLE SAUSAGE SKILLET

Steps:

• Heat oil in a large, deep skillet over medium-high heat. Add sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
• Add sweet potatoes and half the water to the skillet; boil for 5 minutes. Stir in the sausage, apples, remaining water, sugar, and cinnamon. Season with salt and pepper; reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are soft, 10 to 15 minutes. Serve hot.

JOHNSONVILLE STRAWBERRY AND APPLE CHICKEN SAUSAGE SALAD

Steps:

• In a non-stick skillet, over medium heat, lightly brown sausage. Set aside. In a large salad bowl, combine salad greens, strawberries, apple, walnuts, cheese and sausage.
• In a small bowl, combine vinegar, honey and oil. Pour over salad and toss. Serve.

APPLE-MAPLE CHICKEN SAUSAGE BREAKFAST SAMMIES

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.

CHICKEN APPLE SAUSAGE FRITTATA

Steps:

• Preheat oven to 350 degrees F.
• In a saute pan over medium-high heat, add 2 tablespoons oil and the chicken sausage, onions, jalapenos, peppers and saute until vegetables have softened.
• In medium bowl, mix eggs, milk, paprika and salt and pepper.
• Add chicken sausage and vegetable mixture and eggs together. Heat a medium saute pan over medium heat and add 1 teaspoon olive oil, and pour in egg mixture. Cook for 3 minutes on each side, mixture should be slightly firm and moist. In the mean time add tortillas to oven and toast for 3 to 5 minutes until golden brown, then remove.
• Remove frittata from pan, place one tortilla on bottom of pan and spread with 1/2 of the cheese, place cooked frittata on top, and top frittata with second tortilla. Top tortilla with remaining cheese and place pan in oven for 5 minutes or until cheese melts.
• Remove from oven and garnish with scallions and tomatoes.

HONEY MUSTARD APPLE CHICKEN SAUSAGE

Steps:

• In a small bowl, whisk honey mustard, jelly and water until blended. In a large skillet, heat oil over medium heat. Add apples; cook and stir 2-3 minutes or until tender. Remove from pan., Add sausage to skillet; cook and stir 2-4 minutes or until browned. Return apples to skillet. Add mustard mixture; cook and stir 1-2 minutes or until thickened. Serve with rice.

CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP

Steps:

• fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
• Meanwhile, heat the oil in a soup pot over medium high heat.
• Add the veggies to the oil and stir. Cook until veggies are softened.
• Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
• Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
• Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
• While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.

CHICKEN AND APPLE SAUSAGE PATTIES

Steps:

• Heat oil in a small saucepan over medium heat; cook onion until soft, about 5 minutes. Let cool.
• Combine chicken with apple, onion and then remaining ingredients, mixing with your hands.
• Form into 16 patties, and chill until ready to use.
• Preheat over to 350-degrees. Add a little oil to a medium oven proof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer saute pan to oven and bake until cooked through, about 10 minutes.

APPLE CHICKEN SAUSAGE BRUNCH BRAID

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet and cook and stir apple-chicken sausage, sweet potatoes, celery, red onion, red bell pepper, and garlic in the hot oil until vegetables are cooked through but not soft, about 15 minutes. Transfer to a large bowl and season with salt and black pepper. Stir grape halves into sausage mixture.
• Mix cream cheese, blue cheese, and rosemary in a bowl.
• Place sheets of puff pastry onto a large baking sheet. Use a rolling pin to flatten the puff pastry sheets and join them along a long edge into one large sheet. Starting with a long edge, use a sharp knife to cut strips into pastry about 1 1/2 inches apart and 3 inches deep. Repeat cutting strips into the opposite long edge, leaving a fringe of cut pastry strips on each opposite edge and an uncut wide strip of pastry in the middle.
• Spread filling evenly down the uncut center of the pastry sheet; drop spoonfuls of blue cheese mixture over the filling.
• Braid the pastry by lifting a left and right pastry strip, crossing the two strips over the filling, and twisting one time to join. Repeat braiding the pastry all down the roll, crossing opposite pairs of strips over the filling and twisting one time. Sprinkle the pastry with sliced almonds.
• Bake in the preheated oven until the filling is hot and the pastry is golden brown, about 30 minutes.

CHICKEN-APPLE SAUSAGE AND FRESH FENNEL STUFFING

Steps:

• Preheat oven to 350°F. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15x10x2-inch baking dish. Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.
• Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.