Barley Free Whole30 Chicken Apple Breakfast Sausage
Mornings get a serious upgrade when breakfast sausage is this fragrant and satisfying. Ground chicken gets mixed with finely grated apple, fresh sage, thyme, warm cinnamon, and a hint of nutmeg ā a combination that smells incredible in the pan and tastes even better on the plate. The trick of squeezing the apple nearly dry before mixing it in is what separates a beautifully seared patty from a soggy one, so don't skip that step. A short rest in the fridge before cooking helps the patties hold their shape and develop that deep golden crust you want from a proper breakfast sausage. Store-bought breakfast sausages are notorious for sneaking in fillers, binders, and grains that have no business being there, but every single ingredient here is clean and straightforward. Avocado oil gives you a high smoke point and a neutral flavor so the sage and apple can really shine. These patties work just as well meal-prepped ahead of a busy week as they do fresh out of the skillet on a slow Sunday morning.
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Learn more āIngredients
4 servings
- 1 lb ground chicken
- Ā½ cup apple, peeled and finely grated (about 1 small apple)
- 2 tsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp ground black pepper
- Ā¼ tsp ground cinnamon
- Ā¼ tsp ground nutmeg
- Ā¼ tsp red pepper flakes (optional)
- Ā¾ tsp salt
- 1 tbsp avocado oil
Instructions
- 1
Grate the apple on the fine holes of a box grater, then squeeze the grated apple firmly in a clean kitchen towel or several layers of paper towel until most of the liquid is removed ā the apple should feel nearly dry. This keeps the patties from steaming instead of browning.
- 2
Combine the ground chicken, squeezed apple, sage, thyme, garlic powder, onion powder, black pepper, cinnamon, nutmeg, red pepper flakes (if using), and salt in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed, about 30 seconds ā do not overwork the mixture.
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