
Breakfast sausage from a package is one of those products loaded with preservatives, fillers, and additives you'd rather not think about first thing in the morning. Making it from scratch with whole, recognizable ingredients means you know exactly what's going into every bite ā no mystery compounds, no synthetic preservatives, just real food. Ground chicken gets mixed with freshly grated apple, fragrant sage and thyme, warm spices like cinnamon and nutmeg, and a touch of garlic and onion powder for a patty that's savory, subtly sweet, and genuinely craveable. The trick of squeezing the grated apple nearly dry before mixing is what gives these patties their gorgeous golden crust instead of a soggy steam ā it's a small step that makes a big difference. Chilling the formed patties before cooking helps them hold together beautifully in the pan, and avocado oil brings them to that deep, caramelized brown that makes breakfast feel like a real event. Eight patties come together with minimal fuss and cook up in a single skillet, making this an easy weekend batch-cook or a weekday morning win.
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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.
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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