CHICKEN APPLE SAUSAGE PATTIES

Chicken Apple Sausage Patties image

Imagine a sausage patty made from chicken that's just as tender, juicy, and flavorful as one made from pork. It's possible, with a little help from pancetta. Using chicken thighs makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken

Time 4h50m

Yield 8

Number Of Ingredients 20

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 (4 ounce) package pancetta
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
¼ teaspoon dried thyme
½ teaspoon crushed toasted fennel seeds
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon freshly grated nutmeg
2 teaspoons minced fresh sage
2 Granny Smith apples
½ tablespoon oil, or as needed
6 tablespoons butter
8 leaves fresh sage
6 tablespoons all-purpose flour
2 ½ cups chicken broth, or more as needed
1 tablespoon maple syrup
⅓ cup creme fraiche
salt and freshly ground black pepper to taste
4 buttermilk biscuits, split

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.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 20.2 g, Cholesterol 96.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 18.7 g, SaturatedFat 11.6 g, Sodium 1267.6 mg, Sugar 6.4 g