Friday, April 13, 2012

An alternative breakfast sausage patty

We always make a couple of different types of sausages in our Healthy Cuisine class.  This is one is based on skinless, boneless, chicken meat..  It really isn't hard to bone a chicken.  You just need a boning knife or even a sharp paring knife.  It makes a nice alternative to pork breakfast sausage.  It uses apple for moistness.  This year we baked the sausage patties though they can also be pan fried.

Chicken Apple Sausage
Yield:  150 ounces approximately

4ea                   Chickens, boned, meat only.
1 ea                  Onion, yellow, large, small dice
3 ea                  Granny smith apple, large
8 ea                  Garlic clove, minced
Salt, to taste
Pepper, black or white to taste

Process chicken in food processor.  Don’t over process it.  Just chop it up, pulsing the processor as needed to ensure a uniform consistency and no big pieces.  Scrape down sides as needed.  Process chicken in batches as needed.
Saut√© onion and garlic until transparent. 
Cool and mix into chicken.
Grate Apple and mix into chicken.

The onion and garlic can also be combined with the the chicken meat prior to processing the meat if desired.
You can add a little rubbed sage to this sausage if you want something a little closer to a traditional breakfast sausage.
Cook a small sample to determine the seasoning.

So, there we go.  More than one way to enjoy sausage for breakfast or any other meal.  Hope you enjoy.  Feel free to contact me with questions or comments about this or any other recipe.

Until next time,
Happy Cooking and Eating
Chef Leslie Bartosh

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