Chicken Apple Sausage Patties
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.
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Recipe Summary
Ingredients
Directions
Tips
Get Chef John's recipe for buttermilk biscuits.
Chef's Notes:
You can also use your grinder attachment for the chicken, or go low tech and just chop it finely with a big knife or cleaver. And 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.
Substitute bacon for the pancetta if desired. Note that your final product will taste like bacon.
Substitute heavy cream for the creme fraiche if desired.