Maple Apple Chicken Sausage Recipes
APPLE-MAPLE CHICKEN SAUSAGE BREAKFAST SAMMIES
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.
- Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.
- Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness.
- Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve.
MAPLE APPLE CHICKEN SAUSAGE
I adapted this recipe from one of Rachel Ray's 30 minute meal recipes to work with my WW Core diet. Sausages were great with a wonderful flavor.
Provided by Tenamaria
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a medium skillet over medium-high heat with 1 tablespoon oil.
- Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg.
- Form into small patties.
- Place pattient into hot oil.
- Cook 5 minutes on each side.
Nutrition Facts : Calories 90.8, Fat 3.5, SaturatedFat 0.7, Cholesterol 39.7, Sodium 43.9, Carbohydrate 2.1, Fiber 0.4, Sugar 1.4, Protein 12.2
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- NOTE: Remember keeping the chicken as cold as possible throughout making is best. Never let the chicken freeze. Ask your butcher making sure the chicken is fresh and has never been frozen. The USDA reports that at least 10% of chickens moisture/water is lost once frozen and then thawed, an additional 10% is lost when cooked. Retaining as much of the nearly 65% water in chicken tissue is best for both dryness and flavor of your sausage. After making your sausage, store it at least overnight in the coldest part of the refrigerator. If when you begin to cook your fresh chicken patties they seem to be leaching out a great deal of moisture into the pan your chicken has been previously frozen. Sadly at this point nothing you can do will rehydrate the sausage. Now if you still are game lets go.
- Take all of the dry spices of both recipes and herbs, vinegar or lemon juice and add these to the cold chicken broth. At this point you will have also add the individual recipes additional spices and ingredients together depending on the recipe desired. Mix well together and place back in the refrigerator.
- If you plan to grind you own chicken I have described how to do so using the Kitchen Aid meat grinder attachment. This attachment is easy to use and to clean and is available for $39.95 at most suppliers. The attachment comes with two blade sizes, a 16 and 23. Use the larger size the 23 blade. Clean and dry the chicken thighs, using the skin and any additional fats will help to hydrate your sausage but it is not necessary. Dice the chicken into approximately 2" cubes for ease of pushing into the grinder. Toss well the diced chicken with the vinegar or lemon juice. Start the grinder and run at a medium speed, slowly using the supplied tool push the diced chicken into the grinder. Once you have ground the cold chicken add the cold spices and liquids mixture into the chicken, using you hands mix well. The chicken will absorb the liquids. Now add the grated apple to the sausage mixing well with your hands. Cover and place the chicken mixture back into the refrigerator keeping this mixture
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