On the Side: Chicken-Apple Sausage

A few months ago I purchased a pound of ground chicken for the purpose of making homemade chicken sausage. But I couldn’t get it made in time, so I froze the meat until an opportune time. An opportune time arrived in the form of a long weekend with my husband and I dug out the recipe I’d planned to make. Served alongside some eggs and asparagus, these sausages were delicious. And since you’re making them yourself and know all the ingredients included, they are certainly healthier than your average sausage.

CHICKEN-APPLE SAUSAGE
(from The Simple Art of EatingWell)
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2 teaspoons oil
1 small onion, diced
1 medium sweet apple, peeled and diced
1 pound ground chicken
1 Tablespoon of finely chopped fresh sage (or 1 tsp dry)
1 Tablespoon light brown sugar
1/2 teaspoon fennel seeds, chopped (optional)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat oil in a large non-stick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.

Add chicken, sage, sugar, fennel (if using), salt and pepper to the bowl with the apples and onions. Gently mix to combine.

Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions into the pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjust the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.

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Weekend Fare: Sweet Potato Egg Cups

I found these egg cups on a blog I read occasionally, Everyday Paleo. I decided to give them a try for Jeremy and I’s Easter brunch. As per my usual, I changed the recipe by adding a few more ingredients and making it more my own. The taste was amazing. I did have trouble removing these from the muffin tin so they weren’t as pretty as I’d hoped. However, if you want a fun presentation for a brunch or fancy breakfast, this is definitely a recipe to consider.

SWEET POTATO EGG CUPS
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3 large sweet potatoes, peeled and grated
1/4 cup butter, melted
sea salt to taste
12 eggs
4 slices of bacon, diced
4 mushrooms, diced
3 green onions, sliced

Preheat the oven to 350°F. Grease thoroughly a muffin tin.

Mix the grated sweet potatoes with the melted butter. Using your hands, press the grated sweet potatoes into each muffin cup making sure the bottom and sides are completely covered. Press down firmly creating a potato “basket.” Bake the sweet potatoes for 25-30 minutes.

While potato baskets are baking, cook the diced bacon, drain and set aside. Lightly saute the diced mushroom and green onions in olive oil.

Remove potato baskets from the oven, place a few bacon pieces and some of the mushroom mixture in the bottom of each (make sure not to overfill, just a little bit of goodies!). Top with an egg. Return to oven and bake until the egg whats are set, but yolk is still slightly runny, about 10 minutes. Garnish with additional green onions, if desired.