These juicy chicken and apple sausage patties bring cozy breakfast-shop flavor to your own skillet in about 35 minutes. Finely diced tart apple melts into savory ground chicken with warm poultry seasoning, so every bite is moist, gently sweet, and completely free of the fillers in store-bought links. Make a batch on Sunday and weekday breakfasts practically cook themselves.
Tired of the same old breakfast? Shake things up with these incredibly juicy and flavorful Chicken and Apple Sausage Patties! The subtle sweetness of crisp apple perfectly complements the savory poultry seasoning, creating a balanced and delicious bite that’s ready in under 35 minutes. They’re a healthier, homemade alternative to store-bought sausage that your whole family will love for breakfast, lunch, or a light dinner.
Ingredients
• 1 large tart apple (like Granny Smith), finely diced – about 1.5 cups / 225g
• 1 lb / 450g ground chicken
• ¼ tsp / 1.5g ground black pepper
• 1 tsp / 6g (0.21 oz) kosher salt
• 2 tsp / 6g (0.21 oz) poultry seasoning
• 1 tbsp / 15ml olive oil, for cooking
Instructions
1. Directions
2. In a large mixing bowl, add the finely diced apple, salt, pepper, and poultry seasoning. Stir to combine everything evenly.
3. Add the ground chicken to the bowl. Using your hands, gently mix until the are just combined—be careful not to overwork the meat. Divide the mixture into 8 equal portions and shape them into patties, about 3 inches / 7.5 cm in diameter.
4. Heat the olive oil in a large non-stick skillet over medium heat. Carefully place the patties in the hot pan, ensuring not to overcrowd them. Cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
Nutritional Information
• Serving Size: 1 patty. Calories: 140. Protein: 13g. (0.46 oz) Fat: 8g. (0.28 oz) Carbohydrates: 4g. (0.14 oz) (Note: This is an estimate and can vary based on specific used.)
Pro Tips
• for Perfect Patties
• Do not overmix the ground chicken. Mix just until the are combined to keep the patties tender and juicy.
• Use a firm, tart apple like Granny Smith or Honeycrisp. They hold their shape well during cooking and provide the best flavor contrast.
• For perfectly uniform patties that cook evenly, use a 1/3 cup (720 ml) measuring cup or a kitchen scale to portion the mixture.
• These patties are perfect for meal prep. Store uncooked patties separated by parchment paper in the fridge for up to 2 days or in the freezer for up to 3 months.
FAQ
Q: What kind of apple is best for this recipe
A: Use a firm, tart apple like Granny Smith or Honeycrisp. They hold their shape well during cooking and provide the best flavor contrast to the savory chicken.
Q: Can I make these chicken apple sausage patties ahead of time
A: Yes, these patties are perfect for meal prep. You can store uncooked patties separated by parchment paper in the fridge for up to 2 days or in the freezer for up to 3 months.
Q: How do I know when the chicken sausage is fully cooked
A: Cook the patties for 5-6 minutes per side until golden brown. To be certain they are done, use a meat thermometer to ensure the internal temperature has reached 165°F / 74°C.
Q: How can I keep my sausage patties from being tough
A: The key to tender patties is to avoid overmixing the ground chicken. Gently combine the ingredients with your hands just until they come together. Overworking the meat can make the final patties tough.
Pro Tips
- Use a firm, tart apple like Granny Smith or Honeycrisp and dice it finely — it holds its shape during cooking and keeps the patties from turning soggy.
- Mix the ground chicken just until the ingredients come together; overworking the meat squeezes out moisture and makes the patties dense instead of juicy.
- Portion the mixture with a 1/3-cup measure or a kitchen scale so all 8 patties are the same thickness and finish cooking at the same time.
- Cook the patties over medium heat for 5-6 minutes per side and pull them once the center hits 165°F / 74°C — the apple keeps them tender, but a hard sear will dry out the lean chicken.
- For meal prep, freeze the uncooked patties separated by parchment paper for up to 3 months, then thaw overnight in the fridge and fry straight from chilled.
Frequently Asked Questions
Can I make these chicken and apple sausage patties ahead of time?
Yes. Shape the patties and keep them uncooked in the fridge for up to 2 days with parchment between each layer, then fry as usual. The mixture also freezes beautifully for up to 3 months.
What can I use instead of ground chicken?
Ground turkey works almost interchangeably and keeps the same lean, mild base that lets the apple and poultry seasoning shine. If using ground pork, expect richer, juicier patties with a little more fat.
Are these patties keto-friendly?
Each patty has just 4g of carbs with 13g protein and 8g fat, so they fit comfortably into a keto day. Keep the apple finely diced and evenly distributed so every patty stays at the listed macros.
How do I reheat leftover patties without drying them out?
Warm them gently in a covered non-stick skillet over medium-low heat for 2-3 minutes per side. Avoid the microwave if you can, since it can turn the lean chicken rubbery.
Recipe card below.
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Juicy Chicken and Apple Sausage Patties
Ingredients
Method
- Directions
- In a large mixing bowl, add the finely diced apple, salt, pepper, and poultry seasoning.
- Stir to combine everything evenly.
- Add the ground chicken to the bowl.
- Using your hands, gently mix until the are just combined—be careful not to overwork the meat.
- Divide the mixture into 8 equal portions and shape them into patties, about 3 inches / 7. 5 cm in diameter.
- Heat the olive oil in a large non-stick skillet over medium heat. Carefully place the patties in the hot pan, ensuring not to overcrowd them.
- Cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- Do not overmix the ground chicken.
- Mix just until the are combined to keep the patties tender and juicy.
