Apple Chicken Breakfast Sausage
At the time that I put together this recipe, I had just discovered that my digestion couldn’t tolerate sausages very well, even the gluten free ones. I had just bought sausage from a shop in the Byward Market in Ottawa that didn’t sit well. The high fat content was most likely to blame.
Lower fat foods often run the risk of being less palatable. I buy extra lean ground chicken sausage and use molasses to stop it from being dry. I like to fry it on the stove top with a bit of oil, but you could make it in a non-stick skillet without oil, or probably in a non-stick pan in the oven.
This recipe is really simple, and yet seems complicated enough to impress an outsider. I find it’s also really nice as leftovers, and freezes well.
Traditional Chinese Medicine tends to recommend including good quality sources of animal protein for digestive concerns and low energy levels. Your acupuncturist may tell you to include a bit of meat on the side of an easily digested grain like oats (assuming no food sensitivities) for breakfast.
Apple Chicken Sausage
Ingredients
1 small package ground chicken, about 1 lb
1/2 apple, chopped finely (Granny Smith works well)
2 tbsp molasses
1 tbsp rosemary leaves
1 tsp salt
Black pepper to taste
Directions
Mix all the ingredients together in a bowl. Cover and refrigerate for at least three hours, though overnight is preferable.
To form into patties, I suggest using plastic gloves, especially if you have long nails. Because of the molasses, the mixture will be stickier than most ground chicken recipes. Patties of about two inches in diameter seem to be perfect. Alternatively, you can roll them, but keep in mind that it may need to cook longer, which could possibly make them turn out less moist.
Place patties in a lightly oiled skillet. If you don’t want to use oil, make sure your skillet is non-stick. Cook on medium heat for about 7 minutes. Turn the sausage and cook for another 5 minutes. Using a lid makes it cook faster and more uniformly. Makes about 4 servings.
