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Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

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5 from 2 votes

Maple Chicken & Apple Breakfast Sausage

A great change of pace from the classic pork breakfast sausage

Prep Time1

Total Time1

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

500 g Chicken Thigh Meat boneless skinless
250 g Chicken Breast Meat boneless skinless
250 g Chicken Skin pork back fat makes a great substitute
100 g Granny Smith Apples
25 g onions diced and sauteed
10 g Brown Sugar
16 g kosher salt
2 g Black Pepper
1.5 g Dried Rubbed Sage
2 g Red Pepper Flakes to taste
.5 g powdered ginger
.5 g powdered nutmeg
.5 g All Spice powder
1 g clove powder
45 g panko Bread Crumbs you can also use rusk as a substitute
25 g Apple Juice ice cold
25 g maple syrup
Egg white I use 1 egg for every 5 pounds

Instructions

Prepare the apples

You can prepare the apples several ways. I like to wash them and remove any outer wax coating on the apple then simply cut into wedges, remove the core and set in a bowl of water to keep them from oxidizing.
A different way to do it is to peel and dice the granny smith apples, then place them in a bowl with water so they don't oxidize. How ever you choose to do it is fine.

Prepare the meat and spices

Clean and prepare your meat and fat. Chill it in the freezer.
Once your meat is chilled to between 32f – 34f (0c-1c) then it's time to grind it all together. With a 6mm plate on your grinder, grind together the thigh meat, breast meat, and chicken fat. At this step I also run the apples through the grinder (with the chicken). If you are adding diced apples to the recipe, you will fold them in at the end. Once done place back in the freezer to chill a bit more. You want to keep this really cold. (especially if you are mixing by hand)
In a skillet with a little oil sauté the diced onions, once they turn translucent add the brown sugar. Cook for about 5 minutes on medium low heat till. Remove from the fire and let cool.
Now it's time to mix everything together. Add all of the ingredients to your ground meat mixture and begin mixing. Mix till you can visibly see the texture change and it starts to get really tacky. Once the mince sticks to your hand when you hold it upside down, then you're finished.

Cooking

This is a fresh sausage so cook it in patties or links in a skillet till the internal temperature reaches 160f (71c)

NOTES

If you want to stuff this into sheep casings to make little breakfast sausage that would be nice
this sausage will last 4-5 days in the refrigerator but is better stored in 1-pound portions in the freezer.

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Carol SASSIN

October 30, 2024 at 7:05 pm

I do need a flavorful breakfast sausage patty recipe that doesn’t cost a fortune.

Johann

September 15, 2025 at 9:11 am

Hi Eric – nice easy recipe. Very happy with the “just grind the apple chunks” instruction. I personally (and also my family) feel it’s a bit heavy on the cloves, but that’s probably just personal choice.

I did want to mention that the video shows whole eggs, which I assume is correct, whilst your ingredients list recites “Egg White”. Unfortunately I made the recipe before watching the video, but I doubt that makes too much difference. Next time I’ll use the whole egg.

Eric
October 2, 2025 at 5:53 am

Thank you. Egg whites or whole eggs, either way works great. If you only use egg whites it acts as a binder, if you use the whole egg, it acts as a binder and adds richness to the sausage

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Maple Chicken and Apple Sausage