Emulsifier Free Paleo Chicken Apple Sausage Hash
This skillet hash is the kind of one-pan meal that makes a weekend morning feel genuinely special — sweet, savory, and deeply satisfying all at once. Ground chicken gets seasoned with fennel seeds, sage, and a touch of red pepper flakes, then mixed with finely diced apple before hitting a hot pan, so the sausage is built entirely from scratch using whole, recognizable ingredients. That matters a lot when you're avoiding commercial sausages and processed meats, which almost always contain emulsifying agents and additive blends that are hard to track down on a label. Here, every single component is straightforward: sweet potato, bell pepper, onion, fresh apple, avocado oil, and a splash of apple cider vinegar to tie it all together. The apple cider vinegar finish is a small but brilliant move — it brightens the whole dish and balances the natural sweetness of the sweet potato and fruit without any processed shortcuts. Cooking the sweet potato in the same skillet as the sausage means you pick up all those caramelized bits from the bottom of the pan, which translates to serious depth of flavor. Finish it with a handful of fresh parsley and you've got a colorful, hearty hash that's as clean as it gets.
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Learn more →Ingredients
4 servings
For the sausage
- 1 lb ground chicken
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- 1 tsp fennel seeds
- 1 tsp dried sage
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes
- ¾ tsp salt, divided
- ¼ tsp black pepper, divided
For the hash
- 3 tbsp avocado oil, divided
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 medium apple (such as honeycrisp or fuji), cored and cut into ½-inch dice
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large bowl, combine the ground chicken, finely diced apple, fennel seeds, dried sage, garlic powder, onion powder, red pepper flakes, 1/2 tsp of the salt, and 1/8 tsp of the black pepper. Mix with your hands until the seasonings are evenly distributed throughout the meat.
- 2
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage mixture and press it into an even layer. Cook undisturbed for 3 minutes, until the underside is browned, then break it into rough 1-inch chunks with a wooden spoon. Continue cooking, stirring occasionally, until the chicken is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 4–5 minutes more. Transfer the cooked sausage to a plate and set aside.
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