Chicken Sausage Patties Recipe
Making your own sausage patties means you can control what goes into them. You can reduce or omit the salt if you'd like.
SERVES ► 8
- 1 Granny Smith apple, peeled
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 3 tablespoons butter, divided
- 1 teaspoon salt
- ½ teaspoon dried thyme leaves
- ⅛ teaspoon cayenne pepper
- 1½ pounds chicken pieces
Finely chop the apple, and combine with the onion, garlic, and 2 tablespoons butter in a small saucepan.
Cook over medium heat, stirring frequently, until onion is tender. Remove from heat, pour into large bowl, and let cool, about 20 minutes.
Add salt, thyme, and cayenne pepper to onion mixture and blend well.
Remove skin and bones from chicken (reserve for Chicken Stock).
In food processor, grind chicken with the pulse feature until mixture is even. Add to onion mixture and mix well with hands just until blended.
Form mixture into eight patties.
In large nonstick skillet, melt 1 tablespoon butter. Cook chicken patties, turning once, for 8–12 minutes or until patties are deep golden brown and chicken is thoroughly cooked, 165°F. Serve immediately, or freeze for longer storage.
Once chicken or other poultry is ground it should be used within 24 hours. Mix dark and light meat together for best taste and lower cost. Save the skin and bones for Chicken Stock. Place them in the freezer in a large bag or hard-sided container marked for the stock recipe.