Chicken And Apple Sausage Patties Recipes

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.

Steps:

• Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.
• Heat a griddle pan or large nonstick skillet over medium-high heat.
• Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

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.

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!

Steps:

• In a large, heavy skillet heat 2 Tbs of olive oil over medium-high heat.
• Add the onions and apples.
• Cook, stirring for 3-4 min or until onions have softened.
• Add the garlic and cook for 30 sec to 1 minute.
• Remove from the heat and cool.
• In a large bowl combine the chicken, pork, thyme, sage, salt and pepper.
• Add the cooled onion mixture and mix well.
• At this point take a small piece of the mixture and cook in a skillet with a little vegetable oil, taste to test the salt and seasoning - add more is necessary.
• On a plastic-covered surface, form the mixture into 8 good sized patties or 16 smaller patties.
• Heat 2 Tbs of vegetabel oil in a 12-inch skillet over high heat.
• Add 4 patties (or more if smaller) to the pan and cook until golden brown, about 3-4 min per side.
• Place cooked patties in a warm oven while you cook the rest of the patties.
• Add more oil if necessary and continue cooking patties in the same manner.

Steps:

• In a nonstick skillet, saute onion in 3/4 teaspoon oil until crisp-tender. Add apple; cook until tender, about 5 minutes. Let stand until cool enough to handle. Stir in seasonings. Crumble chicken over apple mixture and mix well. Shape into four 1/2-in.-thick patties., In a skillet, cook patties in remaining oil over medium heat or until juices run clear.

Steps:

• Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.
• Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.