Best Chicken And Apple Sausage Recipes

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE

Steps:

• Prepare grill for cooking.
• Stir together all ingredients in a large bowl until combined well.
• Form rounded 3/4 cups of sausage mixture into 2-inch-diameter patties using moistened hands. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill patties on lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

CHICKEN AND APPLE SAUSAGE PATTIES

Steps:

• Heat oil in a small saute pan over medium heat, and cook onion until translucent and soft, about 3 minutes. Add apples and cook until soft, about 5 minutes. Let cool.
• Combine chicken with onion-apple mixture and remaining ingredients, mixing with your hands. Form into 1 1/2-inch-round patties, and chill until ready to use.
• Preheat oven to 350 degrees. Heat a little oil in a medium ovenproof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer pan to oven, and bake until cooked through, about 10 minutes.

CHICKEN AND APPLE SAUSAGE

Steps:

• In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
• If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
• Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS

Steps:

• Heat medium-size skillet over low heat for 30 seconds.
• Melt 2 tablespoons butter and add onions and brown sugar.
• Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
• Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
• Add chopped garlic and cook, stirring for 2 minutes.
• Add beer; reduce heat and cook, covered for 15 minutes.
• Remove pan from heat and stir in remaining butter and boubon.
• Remove thyme springs before serving.
• Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.

CHICKEN SAUSAGE, APPLE AND CABBAGE SAUTE

Steps:

• In a 12", extra deep skillet with a lid, heat oil over medium heat.
• Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
• Meanwhile, slice each sausage unto 1/2" pieces; set aside.
• Core (but do not peel) the apples; chop into bite sized pieces.
• Add apples and sausage to the skillet; stir well and cook over medium heat.
• Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
• Add water, butter, and honey; stir to mix well.
• Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, approx 5-6 minutes.
• Uncover the skillet and sprinkle with pepper and vinegar; toss to mix.
• Taste and add more vinegar if desired.
• Serve immediately.

CHICKEN-APPLE SAUSAGE AND PASTA SOUP

Steps:

• In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
• In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.

JOHNSONVILLE STRAWBERRY AND APPLE CHICKEN SAUSAGE SALAD

Steps:

• In a non-stick skillet, over medium heat, lightly brown sausage. Set aside. In a large salad bowl, combine salad greens, strawberries, apple, walnuts, cheese and sausage.
• In a small bowl, combine vinegar, honey and oil. Pour over salad and toss. Serve.

CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP

Steps:

• fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
• Meanwhile, heat the oil in a soup pot over medium high heat.
• Add the veggies to the oil and stir. Cook until veggies are softened.
• Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
• Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
• Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
• While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.

CHICKEN AND APPLE SAUSAGE PATTIES

Steps:

• Heat oil in a small saucepan over medium heat; cook onion until soft, about 5 minutes. Let cool.
• Combine chicken with apple, onion and then remaining ingredients, mixing with your hands.
• Form into 16 patties, and chill until ready to use.
• Preheat over to 350-degrees. Add a little oil to a medium oven proof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer saute pan to oven and bake until cooked through, about 10 minutes.

CHICKEN-APPLE SAUSAGE AND FRESH FENNEL STUFFING

Steps:

• Preheat oven to 350°F. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15x10x2-inch baking dish. Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.
• Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.

CHICKEN AND APPLE SAUSAGE PASTA SAUCE

Steps:

• In a food processor, add the chopped chicken and apple sausage and process until it looks like hamburger. Set aside.
• Melt the coconut oil in your saute pan and on medium low, cook the onion and celery until just tender.
• Add the garlic, saute for another minute. Add the mushrooms.
• Add the salt and pepper and saute until the mushrooms get brown.
• Add the can of tomatoes, then the ground chicken and apple sausage.
• Then add the Italian seasonings and wine.
• Give it all a good stir.
• Make sure you taste this to see if it needs more salt. I added a little more salt at this stage.
• Simmer for about 10 minutes or until you like the taste.
• Serve over your favourite pasta or spaghetti squash. Add some grated cheese for extra flavour.
• Bon Appetit!

SUNSHINE'S ROASTED WINTER VEGETABLES WITH CHICKEN-APPLE SAUSAGE AND BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine sweet potatoes, white potatoes, sausage, carrots, parsnips, turnips, onion, and garlic in a large bowl. Add sage, parsley, rosemary, thyme, salt, and pepper. Mix thoroughly. Place vegetables in a large roasting pan. Layer bacon across the top.
• Bake in the preheated oven until potatoes are fork-tender, about 1 hour.

CHICKEN, APPLE, AND CALVADOS SAUSAGE

Steps:

• Immerse pork casing in a large bowl of cold water; refrigerate overnight.
• Hold one end of each piece of casing up to the nozzle of the faucet and support it with your other hand; run cold water through the soaked casings to check for holes and begin to open it out, so it will be easier to stuff. If there are any holes in the casing, cut out that piece. Keep casings in a bowl of cold water until ready to stuff.
• Transfer chicken and pork to freezer until exterior of the meat is brittle and hard on the outside but still soft in the middle, 30 to 60 minutes. Do not freeze solid. This is called open-freezing. (It is not necessary to distribute the meat evenly so it's not touching other pieces; the meat on top will freeze first, and that will be enough to lower the temperature for the whole batch.) When making sausage, meat must stay at or below 45 degrees at all times during the process. The ideal temperature is 38 degrees.
• Make sure all equipment is very clean and place in refrigerator or freezer to chill. This should include bowls, grinding equipment, and stuffer.
• Cut meat into cubes that are smaller than the opening of the meat grinder (about 1-inch cubes). Open-freeze meat, 30 to 60 minutes.
• In a medium bowl, mix together salt, thyme, sage, parsley, pepper, fenugreek, and red-pepper flakes; set aside.
• Fit clean, chilled grinder with a medium clean, chilled die. Grind meat, starting with pork. Start rotor, and, without using the supplied pusher, let rotor grab each cube of meat and bring it forward toward the blade and through the grinding plate. Continue grinding until both the pork and chicken are ground. Transfer to a clean, cold, nonreactive bowl and open-freeze until surface is crunchy, 30 to 60 minutes.
• Whisk apple, ice water, calvados, and honey into salt mixture until well blended and dry ingredients have dissolved; set aside.
• In a large, wide basin or bowl, combine cold meat with the apple mixture. Using very clean hands, begin kneading and turning the mixture as you would a large quantity of bread dough. Mixture should become creamy, caused by the warmth of your hands; this indicates that the mixing process is finished. Remove a few tablespoons of meat mixture and set aside. Transfer remaining meat mixture to refrigerator.
• Heat a small nonstick skillet over medium heat; add reserved tablespoons of meat mixture to skillet and cook until cooked through. Taste, and adjust seasoning in remaining meat mixture as necessary.
• Prepare a very clean sausage stuffer. Place bowl of casings, in water, next to stuffer. Line baking sheets with parchment paper; set aside.
• Working in batches, transfer sausage mixture to the hopper of the sausage stuffer, compacting it very lightly with a spatula to be sure there are no air pockets; cover with lid. Thread a length of casing all the way into the stuffing horn and start cranking, just to move a little sausage into the casing. Stop, and crank backwards slightly to stop the forward movement. Pinch the casing just where the meat starts, to exclude all the air; tie in a knot.
• Start cranking again with one hand while you support the emerging sausage with the other. Move the casing out slowly to allow it to fill fully, but not too tightly; there should be some give in the sausage when it comes to tie the links. When you get close to the end, leave 6 inches of unstuffed casing and stop cranking.
• Working from the original knot, measure 4 inches of sausage. Pinch sausage firmly to form your first link; twist forward about seven rotations. Move another 4 inches down sausage; pinch but do not twist. Repeat process as you move down sausage, alternating pinch-and-twist links with pinch-only links. Twist the open end right at the surface of the sausage to seal off entire coil. Repeat entire process with remaining sausage mixture and casing.
• Cook immediately or hang or place sausages on parchment paper-lined baking sheets in refrigerator overnight covered with plastic wrap. Cut between each link before cooking. Do not prick sausage before cooking; cook slowly and gently to prevent bursting. Only prick if you see air holes.

HOMEMADE CHICKEN AND APPLE SAUSAGE

Steps:

• Boil cider down to 2 or 3 tablespoons syrup in a small saucepan.
• Remove the bones from the chicken thighs, leave the fat on.
• Cut into 1" dices.
• Coarsely chop in food processor with dried apples.
• Mix the syrup, chicken and apple mixture with remaining ingredients, and squeeze the mixture with your hands until well blended.
• Will be a little sticky.
• Mold into patties and cook over medium heat until done, turning once.
• Use immediately or freeze for up to 2 months!

APPLE AND GOUDA CHICKEN SMOKED SAUSAGE KABOCHA

Steps:

• Cut a hole in the top of the squash to make a lid. Remove the seeds and threads. Dust lightly with salt and pepper. Place, hole side down in a microwave safe bowl. Add 1/2 cup water and seal with plastic wrap. Microwave for 8-10 minutes, just to soften a little.
• In a skillet, saute shallots in 1 Tbsp butter, when softened, add garlic, saute a minute or two. Add mushrooms and yellow pepper. Saute for 4-5 minutes.
• Add coriander, caraway seeds (crush with your fingers) and, if using, red pepper flakes. Add spinach and remove from heat to a bowl. In another dry skillet, toast the pine nuts for 2-3 minutes. Add to the veggies.
• In the same skillet the veggies were cooked in add the sausages to lightly brown. Remove to a cutting board and allow to cool completely NOTE: Do not try to cut the sausages until they are cooled or all the gouda cheese will run out.
• Preheat oven to 400F. When sausages have cooled, cut into 1/4" slices and add to the veggies. Toss all together and stuff the squash. Place on a foil lined baking sheet and replace the top squash lid.
• Bake for 45 minutes to 1 hour or until the squash can easily be pierced with a fork. NOTE: The outer shell can also be eaten.

APPLE CHICKEN SAUSAGE AND DUMPLINGS

Steps:

• 1. Slice sausage links into coins, about 1/4-inch thick.
• 2. In a large saucepan, sauté the sausage, carrots, celery and onion in oil for 2-3 minutes until vegetables are tender. Set aside.
• 3. In the same pan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened.
• 4. Stir in peas. Return sausage mixture to pan.
• 5. In a bowl, combine biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling sausage mixture. Reduce heat; cook uncovered 10 minutes. Cover pan; cook 10 minutes longer.

CHICKEN SAUSAGE WITH APPLE AND SWEET POTATO RECIPE - (3/5)

Steps:

• Cook diced sweet potatoes in microwave dish for 10 minutes. Set aside. Add sausage, onions, apples and olive oil to large fry pan. Cook for 10 minutes on medium high until onions start to turn clear and sausage browns. Add potatoes and basil. Continue to cook for 10 minutes. Serve with vegetable of your choice.