Nutmeg Free Paleo Chicken Apple Sausage Hash
This hearty skillet dish brings together homemade chicken sausage, golden sweet potatoes, sweet bell pepper, and tender chunks of apple in a one-pan meal that feels equally at home on a lazy Sunday morning or a busy weeknight. The sausage is seasoned from scratch with fennel seeds, dried sage, garlic, and a pinch of red pepper flakes — so you know exactly what's going into it, with no mystery spice blends that might sneak in unwanted ingredients. That matters more than it sounds, because pre-seasoned sausages and store-bought spice mixes are surprisingly common sources of hidden nutmeg, often added for warmth without any fanfare on the label. Here, every component is built from individual, easy-to-verify ingredients, which makes the whole dish genuinely stress-free to prepare. The apple cider vinegar finish is a small but brilliant touch — it cuts through the richness of the sweet potato and ties the savory and sweet elements together beautifully. Avocado oil keeps everything paleo-compliant while giving the sweet potato cubes that irresistible golden crust. Scatter fresh parsley over the top before serving and you've got a colorful, satisfying hash that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!