A kind reader, Sarah, recently sent a recipe she had created for chicken apple sausages, and I knew I had to try them! Because of all of the ground turkey available right now, I decided to try it with ground turkey. These sausages are lightly spiced, with little bursts of sweetness from the dried apples. Very delicious! Thank you Sarah!
Sarah also mentioned that these make a much cheaper version of the expensive apple chicken sausages you see in the stores.
I thought I should share them right away because these would be perfect for a holiday brunch. Put them along side sourdough pancakes, or soaked whole grain pancakes, scrambled eggs, and gingerbread muffins (or what about pumpkin muffins?), and you have a tasty and nourishing meal!
They also would make an excellent meat for a lunch or dinner. You could even leave the sausage unformed, and cook it up to use in different recipes. There are a lot of possibilities for this recipe!
I hope everyone’s Thanksgiving preparations are going well. I will be making my pumpkin pie on Wednesday, and finishing a few little projects on Thursday, so all I need to do today is go grocery shopping.
Enjoy your holiday (and these wonderful sausages too!)
Turkey (or Chicken) Apple Sausages
I tried making these into large sausages at one point, and they were much harder to get to cook all the way through. I found the way to go was making small breakfast size sausages. I also messed up and only used two teaspoons of sage, but I think they would be even better with the two tablespoons!
1 lb ground organic turkey or chicken (thighs work great)
3/4 C diced organic dried apples
1 tbsp maple syrup or honey
1 tsp ground black pepper
1 tsp sea salt
1/4 tsp Allspice (Sarah’s note: a little goes a long way – I think this is the secret ingredient that makes them taste SOOO good!)
2 tablespoons dried Sage
Mix all ingredients well in a medium size bowl. You will find your hands work the best in mixing ground meat. Preheat a large pan with enough coconut oil or olive oil to cover the bottom. Shape the patties into small patties (I found that two tablespoons worth of the mixture, flattened, made a nice size patty that cooked easily.) Cook until one side is crusty and browned, and it looks like it is cooked half way up the sausage, turn over, and cook until the other side is browned as well. You may have to cook these in several batches. Just make sure the middle is cooked and serve!
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Um, YUM! I will definitely be trying these! I have been lurking on your site, and loving the recipes. We are gluten free, but so many of yours work! Love the squash fries too…
Those look great! Sausages are on my “to make” list this week, and we happen to be overloaded with apples at the moment, so I’ll be trying those. One question, however…is the sage dried, fresh, ground, or whole?
Sara Kay,
Welcome Lurker! 🙂 I am so glad that some of my recipes still work for you, being gluten free. I am hoping to be working more with gluten free baking soon.
Kathleen,
Good question! It’s dried. :-)(I added that info into my post as well!)
I love making turkey breakfast sausage at home, so I can’t wait to try this recipe! I have family coming in for Christmas, and this will be perfect. Thanks!
Those sound great, and they’re perfect because I was just lamenting the fact that I didn’t pick up any sausages (you know, the expensive chicken apple ones!) while at Costco in WA this weekend. I have some ground chicken that would be perfect for trying this recipe out. Thanks Kimi (and Zane)!
Yum! So nice to have a healthier version of sausage. I definitely have to try this.
Kimi,
Sorry to bother you with questions about the soaked nuts on your sausage post, but I do have one more question. You can email me the answer if you want instead of publishing this question at anitakoller@aol.com
Have you ever made peanut butter out of your soaked and dried peanuts? If so, how did it taste, if not why?
Also, could your baby girl be developing eczema. Doesn’t some members of Joel’s family suffer from eczema? Which as you know is an allergy reaction. (I know about the Harris’ skin problems, because my daughter IM’s back and forth with Isaac, I think).
Anita,
It’s totally fine to ask an unrelated question. 🙂 I have tried to make almond butter, but it is a little hard without a nut grinder at home. I think that maybe the soaked and dried nuts also aren’t as moist, so you have to add oil to it to make it moist enough. I need to try it again (and I have never tried peanuts, which may be easier to work with).
I have been assuming that it was something like eczema, because it is a family thing. 🙂 The funny thing is that many of my friends have had the same issue with their children. Hers has already cleared up quite a bit since I took eggs out. Hopefully it clears up all the way!
Kimi, these sound absolutely wonderful and just in time, yes, for the Holidays! Thanks so much for sharing. . . we sooo enjoy your recipes and the time and effort you put into sharing them with us! God bless you and your family – we’ll be counting you among our blessings this Thanksgiving season!
Sounds delicious! I will have to try them for brunch on Friday.
Proud Parent of Four,
You are so sweet! Thank you so much! (Hope you enjoy Zane’s recipe!)
These sound delicious! It’s on my menu for next week already. Thanks for the recipe.
Your post tends toward the idea of using these as a breakfast sausage…but I am wondering about the use of this sausage mixture in recipes. For example, mixing into a casserole, or something.
Right now the lasagna is in the oven with storebought sundried tomato chicken sausage…I'd love to be able to save money & make my own.
Erin,
I am sure that you could use this recipe in many different forms! Using them to make breakfast sausages is just a start. 🙂
Let us know if you have any success using this recipe as part of other, more complicated recipes. I would love to hear how it goes.
Hi there, what kind of ground turkey do you use? How much do you pay and where do you get it? I am having a hard time finding organic ground turkey. Also our whole family LOVES you chocolate coconut ice cream. We have it every Sunday for dessert after our traditional roast chicken dinner. thank you so much for all your work and sharing with us all. Your blog is a must check daily for me. God Bless you! Michelle
Gentle Shepherd,
I used dark meat ground turkey, found at a local health food store, for the price of about 5 dollars a pound (not terribly frugal!). But I don’t think it was organic, just all “natural”.
I am so glad that you like the ice cream! It sounds like we have similar tastes, because we have roasted chicken once a week too!
And you are so welcome for the recipes. I truly love what I do!
Hi Kimi,
I originally sent you the recipe for this sausage, and my name is Sarah! LOL! My son’s name is Zane, but he is only 22 months and doesn’t cook yet!
Thanks for posting it, though. I’m glad everyone likes it so much.
Sarah,
Oh my goodness! So sorry about mixing up your name with your son’s, LOL! I blog “on the fly” way to much, and make to many funny mistakes. 🙁
Thanks though for sharing this wonderful recipe. 🙂
I just made these for the first time today for a ladies’ brunch. They’re so yummy! I’ll be making them for Christmas breakfast as well.
Kimi – your website is amazing!! Do you mind if I link this recipe to my blog?
Thanks!
Megan
These sausages are the best! I did make it with ostrich because I didn’t have the other two meats thawed but yum! Thank you!
Hi,
I’m an old retired chef living in Oaxaca, Mexico. Lately I’ve been trying to get into sausage making since Mexican sausage is AWFUL. Anything else is only available in the specialty stores (Sam’s Club, etc) at ruinous prices. I’ve had a lot of success with fresh sausage which can be cobbled up at any of the local mercados – all the butcher’s stalls have commercial grade meat grinders and sausage stuffers at hand.
Recently, I acquired some short term jewish neighbors who wanted to know if it was possible to get chicken or turkey sausage here. It is, but it’s just as horrible (dry and over-chillied) as the pork and beef chorizo and salchicha here.
My neighbor’s request got me thinking. There are small, free range Mexican turkeys called “pavos” available here. They are very flavorful but rather tough and require stewing, braising or some other moist heat method. I think they would make a great sausage! I’m going to try, using your lovely recipe which I will have to adapt with a little more fat, because of the leanness of the meat.
By the way, if you find it difficult – when frying, broiling or grilling – to get a larger caliber sausage of this type, made up into links, to cook through without burning, I would suggest pre-cooking them in a hot oven in an open pan with a half inch or less of water turning frequently until just before they begin to brown. Then take them, fry, broil or grill them until they look good. Part of this is due to the low fat content.
If you’d care to talk about this any further, I am at: fusedmax@gmail.com
Wow! These are REALLY yummy! Even my 9 month old is gobbling them up! I used ground turkey and shredded fresh apples. I also am not a huge fan of sage (and therefore don’t even keep it in the house) so I used 1 Tbsp of poultry seasoning in place of the sage. We will make this a part of our regular rotation of meals!
Hi Kimi – I LOVE your site and have just recently discovered traditional nourishing food. I grind my own beef and turkey regularly – do you know if it would be better to use the turkey / chicken skin or not? I have had success making meatloaf and hamburgers both with the skin and without. Since the patties are sauteed in oil they may not need the fat from the skin – but are there valuable nutrients in the skin that I would be losing by throwing it out?
I don’t know if you’ll see a comment to such an old post but thanks in advance anyway!
~
YES! Use the skin. It’s always good to eat fat with protein. 🙂
Tried the recipe. It was pretty good, if a bit dry, maybe next time I’ll ADD fat in, since sausage usually has lots of fat.
Made these todays and froze them! I got tired of paying an extortionate $6 for 6 at Whole Paycheck. They were a tad dry so I may use ground thigh meat next time or half pork and half turkey.
Thanks for the recipe. I’ve been wanting to try a sausage like this in an omelet ever since I saw it on Man vs Food. I’ll probably try an 80 – 20% lean to fat (skin) mixture since I like it a little greasy and let you know how it turns out.
Mike
Allspice is excellent! We also use it in Swedish meatballs…I’m Swedish and they make the meatballs delicious as well as white pepper. 🙂
Kimi, these look awesome! I’ve got an “Egg Stretching Carnival” going on at my site and I’m looking for GAPS/SCD legal breakfasts that don’t require a lot of eggs (because November is a low-production month for eggs). Please come share this recipe! http://www.wellfedhomestead.com/2010/11/18/egg-stretching-carnival/ =)
I made this twice. The first time I used dried apples as directed and I thought they were delicious but my daughter kept picking them out. The second time I omitted the apple bits but added 2 Tbs of apple cider vinegar and increased the maple slightly, to very good effect. Also I should point out that the amount of sage should depend on what kind of sage you are using. I used 1 Tbs rubbed sage and was very pleased with the results. For whole dried sage 2 Tbs would be in order but with ground, (powdered) sage that would be a ridiculous amount. That said, I love this recipe.
Thanks so much for sharing this recipe. These were absolutely fantastic. A huge hit at our house, and the price beats the store price. I didn’t have dried apples, so I used grated fresh apples and they turned out great.
I just want to say that these are really good. I just made them for the second time (at my husband’s request). I make them with ground pork, and add an egg for holding it together, but other than that I follow the recipe and they are so yummy!! Thanks so much for this easy breakfast sausage recipe! No more need for yucky questionable store bought stuff! I think the sage really makes it taste like breakfast sausage to me – it’s my favorite part. I’m making these into grain-free sausage-egg “muffins” to eat for breakfast this week. Can’t wait!
Made these today for the first time. Delicious! I am done buying packaged turkey apple sausages and will continue to make my own. Thank you so much for the recipe.
Thank you for inspiring my Turkey Apple Sausage Patties. I gave you a shout-out in my post.