Chicken sausage recipes are not commonly found on the web. I had some chicken thighs and was looking for something versatile to do with them.

Scott Simmons
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.

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  • Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.

  • Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.

  • Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.

Cook's Note:

Chicken thighs are important because of the fat content. Breast meat does not impart enough fat.

Nutrition Facts

64 calories; 2.8 g total fat; 23 mg cholesterol; 130 mg sodium. 3 g carbohydrates; 6.7 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
03/09/2019
3.9.19 I used the grinder attachment with coarse blade on my KA stand mixer. I make a lot of turkey sausage and honestly I couldn t tell much difference between the ground turkey and ground chicken thigh ingredient in sausage. And that s not to say that we didn t enjoy this because we did. Made this recipe as written with the exception of using fennel seed for the anise seed (did an internet search for subs) and as always added a few red pepper flakes (personal taste preference). The recipe says chopped apple but I d recommend small pieces so think minced. That apple does bring some moistness to the fairly lean chicken mixture (even thighs) and lends just a bit of sweetness as well. I did add a bit of oil to the skillet because I wanted to get some color on the patties. The real trick with any kind of poultry sausage is to get it cooked BUT not overcooked (it ll be bone dry) so do use a meat thermometer as suggested. I ve made a good number of turkey sausage recipes and in particular there s one on this site I really like. I will say that with grinding the meat and pre-cooking the veggies and spices this was more work than any of the other recipes I ve made and that s probably the downside. On the positive side it does taste good and different. I can see myself making it again but I ll most likely just buy readily-available ground turkey. This made some tasty sausage biscuits this morning. Thanks for sharing your recipe. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/09/2019
3.9.19 I used the grinder attachment with coarse blade on my KA stand mixer. I make a lot of turkey sausage and honestly I couldn t tell much difference between the ground turkey and ground chicken thigh ingredient in sausage. And that s not to say that we didn t enjoy this because we did. Made this recipe as written with the exception of using fennel seed for the anise seed (did an internet search for subs) and as always added a few red pepper flakes (personal taste preference). The recipe says chopped apple but I d recommend small pieces so think minced. That apple does bring some moistness to the fairly lean chicken mixture (even thighs) and lends just a bit of sweetness as well. I did add a bit of oil to the skillet because I wanted to get some color on the patties. The real trick with any kind of poultry sausage is to get it cooked BUT not overcooked (it ll be bone dry) so do use a meat thermometer as suggested. I ve made a good number of turkey sausage recipes and in particular there s one on this site I really like. I will say that with grinding the meat and pre-cooking the veggies and spices this was more work than any of the other recipes I ve made and that s probably the downside. On the positive side it does taste good and different. I can see myself making it again but I ll most likely just buy readily-available ground turkey. This made some tasty sausage biscuits this morning. Thanks for sharing your recipe. Read More
Rating: 4 stars
03/09/2019
3.9.19 I used the grinder attachment with coarse blade on my KA stand mixer. I make a lot of turkey sausage and honestly I couldn t tell much difference between the ground turkey and ground chicken thigh ingredient in sausage. And that s not to say that we didn t enjoy this because we did. Made this recipe as written with the exception of using fennel seed for the anise seed (did an internet search for subs) and as always added a few red pepper flakes (personal taste preference). The recipe says chopped apple but I d recommend small pieces so think minced. That apple does bring some moistness to the fairly lean chicken mixture (even thighs) and lends just a bit of sweetness as well. I did add a bit of oil to the skillet because I wanted to get some color on the patties. The real trick with any kind of poultry sausage is to get it cooked BUT not overcooked (it ll be bone dry) so do use a meat thermometer as suggested. I ve made a good number of turkey sausage recipes and in particular there s one on this site I really like. I will say that with grinding the meat and pre-cooking the veggies and spices this was more work than any of the other recipes I ve made and that s probably the downside. On the positive side it does taste good and different. I can see myself making it again but I ll most likely just buy readily-available ground turkey. This made some tasty sausage biscuits this morning. Thanks for sharing your recipe. Read More