Chicken Apple Sausage Patties recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Chicken
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
Nutrition Info
- 399.1 caloriescarbohydrate: 20.2 gcholesterol: 96.6 mgfat: 27.2 gfiber: 1.2 gprotein: 18.7 gsaturatedFat: 11.6 gservingSize: -sodium: 1267.6 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Apple Sausage Patties
Directions
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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.
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.
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.
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.
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.
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.
Place biscuit halves on individual plates. Top each with a chicken sausage patty, spoon gravy on top. Garnish each with a fried sage leaf.