Friday, October 12, 2018

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 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
salt and freshly ground black pepper to taste

- Click here for the Buttermilk Biscuits recipe.

13 comments:

Moshe Faham said...

Chef, this looks absolutely delicious. Quick question, what would be a good replacement for the pancetta for the kosher and halal eaters? Thanks!!!

Huynhdows said...

Hey Chef! Thank you for the simple and amazing recipe. Would you have any advice on freezing these patties? Would it be better to freeze befor or after cooking? They look so delicious I’d love to have some in my freezer for whenever the craving hits!

creme said...

What was the dressing for the salad? Thanks!

creme said...

What was the dressing for the salad? Thanks!

chicken's pyjamas said...

We wasted no time in getting this made. We used breasts because that’s what we had, and this now rates as one of our top three favorite ‘CJ’ recipes.

Frank said...

Written directions for pan gravy say 2 1/2 cups broth.
Video says 1/2 cup.
Typo?

yaya kamal said...

Hey chef
I just made these patties. Amazing taste and it is true, the gravy is delicious. I only added some smoked paprika to the recipe cause I just like it. Something I encourage you and others to try next time to make this recipe.
Thanks

Unknown said...

Hi chef John true fan your one of my favorite chefs out there right now! Truly inspiring!💯💯💯💯💯💯

Daisy Elliott-Biddle said...

@Frank
He used 1/2 cup of broth.

Jackie Verma said...

Another lovely quick low carb meals idea. Can I try this with almond flour? thank you.

Scott Schultz said...

Made this tonight as shown and it was fantastic! Wasn't sure how the maple syrup was going to go over in the gravy but everyone loved the flavors and the sausage of course was everyone's favorite! Thanks for a great dinner Chef!

CaseyRocky said...

I used the same metal disc I used to cut my patties as I did to cut the biscuits. I made the ‘sausage dough’ the same thickness as the biscuit dough. Perfect assembly.

James Rudow said...

Chef John,
Question Pancetta is so expensive where I live. Can one use side pork, or is there some other non-smoked pork that could be used?