Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and...
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Imagine a sausage patty made from chicken that’s just as
tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and
it is, unless you sneak in a little bit of pancetta, and follow a few simple
techniques.

Instead of buying ground chicken at the market, which is
always too finely ground, we’re going to use thighs, and grind our own. This
makes for a significantly more succulent and tender patty, as long as you keep
the meat very cold while working with it. I like to pulse it on and off in the
food processer, but your can also use your grinder attachment, or go low-tech,
and just chop it finely with a big knife or cleaver.

As I mentioned in the video, if you’re not into patties, you
can make links, or simply crumble the raw mixture into a hot pan, and break it
up as it cooks. Once browned, you can add your butter and flour, and continue
with the pan sauce. Besides saving you a little time, this method probably
makes for the most flavorful gravy.

By the way, most chicken apple sausage recipes call for some
kind of sugar to be added, but I really don’t think it’s necessary, thanks to
the natural sugar in the apples. As with all ground meat recipes, you can
always fry up a small piece of your mixture, and test for yourself, but for me,
the little touch of maple syrup in the sauce is all the extra sweetness this
needs. Either way, I really do hope you give these chicken apple sausage
patties a try soon. Enjoy!

Ingredients for 8 Chicken Apple Sausage Patties (about 4
ounces each):

For the sausage:

1 1/2 pounds boneless, skinless chicken thighs

4 ounces pancetta or bacon

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1/2 teaspoon crushed fennel seeds (toast in dry pan until fragrant)

1/4 teaspoon ground coriander

1/4 teaspoon cayenne

1/4 teaspoon freshly grated nutmeg

2 teaspoons finely minced fresh sage

2 Granny Smith apples, peeled, grated, and squeezed dry

For the Pan Gravy (enough for 8 Patties)

6 tablespoons butter

8 sage leaves, optional (remove when crisp)

6 tablespoons flour

2 1/2 cups chicken broth, plus more if needed

1 tablespoon maple syrup, or to taste

1/3 cup crème fraiche or heavy cream



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