Thursday, January 21, 2010

Chicken Sausage Patties

This is a Rachael Ray recipe. It is a healthy sausage with a very good flavor. You can make it into sausage patties or crumble and brown it and use it in a recipe calling for crumbled pork sausage. I haven't tried it yet, but I imagine it would even be good on pizza.

The photo above shows it being served with scrambled eggs and onions and cheese, served on toast.

Chicken Sausage Patties

1 Tbl. butter
1 green apple, finely chopped
1 small onion, finely chopped
Salt and pepper
1 tsp. fennel seed
1.5 pounds ground chicken breast
1.5 tsp. poultry seasoning
1 tsp. allspice
1 tsp. sweet paprika
Extra-virgin olive ooil

Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper, and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.

Heat a griddle pan or large nonstick skillet over medium-high heat.

Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions, and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2.5 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

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