I love breakfast. It’s always been my favourite meal. In my younger years, I could quickly scarf down three pieces of french toast with maple syrup (and peanut butter) or a crispy, buttery waffle in no time flat. So naturally, this made me crave this recipe for chicken and apple breakfast sausage patties that I used to cook regularly back when I was studying.
Over the last three years, however, I’ve devoted many study hours to traditional nutrition principles. As a result, I can no longer deny the importance of good, solid protein to start my day off on the right foot. Protein is so important! It’s essential for energy, adrenal gland function (regulating some 60-odd of the body’s hormones), regulation of blood sugar, and brain health (read: your moods). In addition, animal proteins supply the greatest nutrients and amino acids, and I eat meat with every meal–on average, about 20 grams thrice per day. And this dish has been giving me that.
Appetizing Chicken and Apple Breakfast Sausage Patties
- ½ medium onion grated
- ½ cup applesauce
- ¼ cup honey raw
- 2 ½ pounds ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg fresh ground
- 2 teaspoons salt
- ¼ cup parsley chopped
- 2 tablespoons olive oil
- Mix together all ingredients except olive oil in a large bowl. Your hands are your best tool–so be ready to get messy! Once the sausage mixture is thoroughly combined, you’ll want to get your heat going.
- I’ve cooked these on a countertop grill and a stovetop grill pan. Either way, you’ll want to oil your grill or pan and start the heat. If cooking on a George, plug it in. If on the stovetop, start with medium heat; you can later turn the heat up to medium-high if you feel like the patties are cooking too slowly and getting tough on the outside.
- Next, get a large plate or platter ready. Form patties from the sausage mixture about 2 inches wide and 1/2 inch thick, and place on a plate or platter until all patties are formed and ready to cook. Once patties are formed, place several on your George or stovetop grill pan and cook for about 8 minutes, flipping 1/2 way through if cooking on the stovetop. Ground chicken should be cooked to at least 165 degrees, so check for doneness before removing each batch and starting the next.
- I get about 36 two-inch patties from this recipe. This quickly gives me breakfast for a week! You could also make these larger to fit on sourdough toast, an English muffin, or a gluten-free Butternut Squash Biscuit (recipe coming soon!)–top with a scrambled, fried or poached egg, and you have a delicious, easy-to-take-on-the-go breakfast sandwich, packed with protein and nutrients.