Chicken Apple Sausage Patties

Chicken Apple Sausage Patties

by Vickie Holland 2 years ago
4.7 (3)
20 minutes
399.1 kcal
20.2 g carbs
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Description

Imagine a sausage patty made from chicken that's just as tender, juicy, and flavorful as one made from pork. It's possible, with a little help from pancetta. Using chicken thighs makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it.

Ingredients
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 (4 ounce) package pancetta
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon dried thyme
  • ½ teaspoon crushed toasted fennel seeds
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly grated nutmeg
  • 2 teaspoons minced fresh sage
  • 2 Granny Smith apples
  • ½ tablespoon oil, or as needed
  • 6 tablespoons butter
  • 8 leaves fresh sage
  • 6 tablespoons all-purpose flour
  • 2 ½ cups chicken broth, or more as needed
  • 1 tablespoon maple syrup
  • ⅓ cup creme fraiche
  • salt and freshly ground black pepper to taste
  • 4 buttermilk biscuits, split
Directions
  1. 1. Cut chicken thighs into 1-inch pieces. Chop pancetta finely using a meat cleaver until paste-like in texture. Mix chicken and pancetta together. Sprinkle salt, pepper, thyme, fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place mixture on a plate; cover with plastic wrap and freeze for 15 to 20 minutes before grinding.
  2. 2. Peel and quarter apples. Grate apples into a bowl. Place grated apples in a paper towel and squeeze all the water out. Add apples to the partially frozen chicken sausage meat.
  3. 3. Place 1/2 of the chicken mixture in a food processor. Pulse on and off until mixture is slightly finer than coarse sausage. Repeat with the remaining chicken. Cover with plastic wrap and refrigerate to let the flavors develop, 4 hours to overnight.
  4. 4. Use a large ice cream scoop to portion out the meat. Flatten scoops with dampened hands to make patties about the same size as your biscuits.
  5. 5. Heat oil in a large skillet over medium-high heat. Cook patties until bottom is browned and leaves a deep brown fond in the skillet, 3 to 5 minutes. Reduce heat to medium and flip patties over. Add butter and sage leaves. Cook until patties are firm to the touch, removing leaves once they stop bubbling, about 5 minutes more. Remove patties.
  6. 6. Whisk flour into the pan; cook and stir until starting to thicken, about 1 minute. Pour in broth and bring to a boil, whisking the browned bits of food off the bottom of the skillet. Add maple syrup and creme fraiche; season with salt and pepper. Cook until gravy is spoonable and reaches desired thickness, 2 to 3 minutes more. Add more broth if gravy is too thick. Remove from heat.
  7. 7. Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.
Nutrition Facts
serving: 8 patties
calories: 399.1 kcal
carbohydrates: 20.2 g
protein: 18.7 g
saturated fat: 11.6 g
cholesterol: 96.6 mg
sodium: 1267.6 mg
fiber: 1.2 g
sugar: 6.4 g