In Season: Wintry Sausage Patties

Eating in season doesn’t always have to mean cooking with local produce. There are some foods that we would never imagine eating in the sweltering summer months—roast turkey, for example, and other foods that are ideal for blustery winter months. These sausage patties are just one of those things.

Sausage is more than breakfast links or smoked bratwurst. It can be something as simple as a well-seasoned, free-form patty—and that is precisely the recipe that I have to offer. Most of us have had a chicken-apple sausage, an ideal combination of savory meat and sweet fruit make them a perennial favorite.

In this recipe I use ground chicken, a grated apple and a healthy dose of freshly minced sage to bring a woodsy, aromatic quality to the dish. Mixed up in moments and then pan-fried to a crisp brown, these patties will wake even the groggiest of diners and leave your kitchen smelling divine when it’s cold outside. If you don’t want to cook all of the patties at once, the mixture will stay wrapped in the fridge for five days.

Chicken-Apple Sausage Patties

1 tart baking apple, like Pippin or Granny Smith, peeled and grated
1 pound ground chicken
1 tablespoon fresh sage, minced
1/8 teaspoon grated nutmeg
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil, plus more for frying

In a medium size bowl, grate apple. Squeeze excess moisture from the fruit and discard. Add the chicken and the remainder of the ingredients to the bowl with the grated apple. Mix well.

Loosely form into patties about the size of your fist. Heat additional olive oil over medium heat until oil is shimmering. Gently place patties in the pan and cook until golden brown, 3-4 minutes. Flip, cooking on the other side for an additional 3-4 minutes, or until patties are completely firm to the touch. Remove from the pan and briefly set to drain on a paper towel.

Like these? Try these sweet and savory easy apple recipes!

Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog,
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