Homemade Maple Apple Chicken Breakfast Sausages

Breakfast Sausages are really easy to make and so much healthier than store-bought versions.  The flavor ... oh my, they're so incredibly delicious, better than any sausages I've had in restaurants.  

Make up a batch of these on the weekend for a special breakfast or to go along with pancakes or french toast.  Or better yet, make a couple batches of these on the weekend so you'll have a high protein meal or snack that you can quickly heat up during the week.    

Homemade Maple Apple Chicken Breakfast Sausages

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Equipment: Cutting Board, Knife, Microplane Grater (optional), Large Mixing Bowl, Large Plate (optional), Large Saucepan or Skillet

• 1 pound ground organic or pastured chicken
• Homemade Breakfast Sausage Seasoning 
• 2 cloves fresh garlic, peeled and finely minced or grated
• 2 tablespoons organic grade B maple syrup
• 1 medium sweet organic apple, peeled and finely diced

• 1-2 tablespoons pasture butter, ghee or fat of choice (See Resources)
• 2-4 tablespoons broth, bone broth or filtered water

1. Prep garlic and apple - peel and grate or finely mince garlic; peel and finely dice apple.  

2. In a large mixing bowl, combine ground chicken, breakfast sausage seasoning, grated garlic, maple syrup and diced apple.  Using clean hands, mix well to incorporate.

3. Shape into small patties - not too big, not too small, and place onto large plate (just until you're ready to cook them all).  

4. Get your large pan or skillet ready - melt fat of choice of medium heat.  Pan should preheat about 1-2 minutes before you cook the sausages.

5. Fry the patties in the preheated pan/skillet on each side until golden brown on both sides and completely cooked in the middle.  This will take about 12-15 minutes depending on the thickness of the sausages and the heat of your pan.  Tip: You do not want them to burn, so do not cook over high heat.  When I flip them halfway through the cooking process, I add broth to the pan (tablespoons at a time).  This helps them brown nicely so they do not stick or burn.  I also find that it keeps them moist, not dried out like many sausages can get if not cooked properly.  [Note: Do not crowd the patties, cook in batches if you need to.  They cook best if there is space between them.]         

Yield: About 4-5 servings {approx. 15+ small sausages}

Storage: Store in an airtight container in the refrigerator for up to 3 days.  Or freeze cooked sausages in freezer safe containers for later use.

Reheating Instructions: Reheat in the oven on a warming tray (I use a stoneware baking dish).  Make sure to keep the oven on a low setting (warm - 250 degrees F).  They don't take long to heat, about 5-10 minutes depending on the size of the sausage.

Recipe can easily be doubled.  

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This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet. .