Gelatin Free Paleo Chicken Apple Sausage Hash
This skillet hash is the kind of meal that makes a weekend morning feel genuinely special ā savory, a little sweet, and deeply satisfying in every bite. Ground chicken gets mixed with diced apple, fennel seeds, sage, and a touch of red pepper flakes before being seared into golden, chunky pieces that taste far more complex than the ingredient list suggests. Sweet potato brings hearty body to the hash, caramelizing beautifully in avocado oil alongside yellow onion and red bell pepper, while a second round of fresh apple adds bright, jammy contrast. A final splash of apple cider vinegar ties everything together with just enough acidity to keep the richness in check. Store-bought sausage products are a common source of hidden gelatin ā used as a binder or casing ingredient ā so making your own from scratch is the cleanest workaround. Here, the chicken mixture holds together naturally thanks to the moisture from the apple and the way the meat browns in the pan, no fillers or binders needed. Every ingredient in this dish is whole and straightforward, so you can cook with total confidence about what's actually on your plate. Finish with a scatter of fresh parsley if you have it on hand ā it adds a pop of color and a clean herby note that pulls the whole thing together.
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Learn more āIngredients
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
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā¼ tsp red pepper flakes
- Ā¾ tsp salt, divided
- Ā¼ tsp black pepper, divided
For the hash
- 3 tbsp avocado oil, divided
- 1 lb sweet potato (about 1 large), peeled and cut into Ā½-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 Ā½-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 165Ā°F (74Ā°C) on an instant-read thermometer, about 4ā5 minutes more. Transfer the cooked sausage to a plate and set aside.
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