Homemade Chicken & Apple Breakfast Sausage

This homemade chicken and apple breakfast sausage will be a hit with your family. You’ll never go back to buying store-bought ever again.

Breakfast which is the most important meal of the day is usually skipped at my house. Well in my case I usually skip it during the weekdays, not because I don’t have the time, but because I’m almost too lazy to do it. However, I do make sure that my kids eat which is almost like me saying “do what I say not what I do”. On the weekends however we do have breakfast together as a family, and while there are days that I might have something that’s already been processed, there are times that I love making my own.

Our homemade chicken and apple breakfast sausage is something that you can make and freeze for later so that you don’t have to wake up every morning and cook. It’s not only tasty and good for you since you know what ingredients you are putting in it but chicken is a healthier alternative to beef and pork.

Homemade Chicken & Apple Breakfast Sausage


2 chicken breasts

2 tablespoons olive oil

1/2 onion finely diced

1 cloves of garlic, crushed

1 Granny Smith apple, finely diced

1/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 teaspoon fennel seeds, ground

6-8 fresh sage leaves


Heat the olive oil in a large skillet over medium-high heat.

When the oil is hot, add the onion and cook for 2-3 minutes or until soft. If it appears to be cooking too hot, turn the heat down a bit.

Add the apple and garlic and cook for 1 minute, stirring constantly.

Add the spices and cook for another minute or until fragrant.

Add the chicken breast to the bowl of a food processor and pulse until it’s broken down.

Add the pan ingredients, seasonings and sage to the food processor and pulse until everything is combined and the meat itself is completely ground. ** see note

Using a 1″ ice cream scoop, place balls of the meat mixture on a piece of wax paper.

Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, place 6-8 patties in the pan at once. Be sure to not overcrowd the pan, or the patties will not brown properly. If you don’t hear a sizzle when you place the first patty in the pan, the oil is not hot enough.

Cook the patties for 2-3 minutes on each side or until golden brown and no longer pink in the middle. ** see note

Serve immediately or refrigerate for up to two days. These also freeze very well and reheat quickly in the microwave.


The flavors of the sausage will be even better if the meat mixture is allowed to sit overnight, allowing the flavors to meld. I like to mix it up the night before breakfast and keep it in the fridge until the next morning.

To test the flavors and cooking time, cook one patty first and then adjust the salt/pepper/seasoning to your liking. Depending on the size of your patties, the cooking time may be slightly different, which is another good reason to do this.

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