High-Quality Protein: Chicken is a lean source of protein that helps keep you full and energized throughout the morning.

Control Over Fats: By making your own, you can avoid inflammatory seed oils and use healthy alternatives like extra virgin olive oil or even a little bit of apple for moisture.

Anti-Inflammatory Spices: This recipe utilizes sage and fennel, which are traditional digestive aids that help settle the stomach.

No Hidden Sugars: Many store-bought sausages contain corn syrup or dextrose; this version uses natural sweetness (if any) and pure spices.

Savory Sage and Apple Chicken Sausages
This recipe creates “patties” rather than links, making them much easier to prepare without needing a sausage stuffer or casings.

Ingredients
1 lb (450g) Ground chicken (thigh meat is best for juiciness)

1/2 cup Finely grated apple (peeled; helps keep the lean meat moist)

2 tablespoons Fresh sage, finely chopped (or 1 tsp dried)

1 teaspoon Dried thyme

1/2 teaspoon Garlic powder

1/2 teaspoon Sea salt

1/4 teaspoon Black pepper

1/4 teaspoon Crushed fennel seeds (the secret to that authentic “sausage” flavor)

1 tablespoon Extra virgin olive oil (for cooking)

Instructions
Prep the Apple: Grate the apple and squeeze out any excess moisture with a clean kitchen towel. This prevents the sausages from becoming too soggy.

Combine: In a large mixing bowl, combine the ground chicken, grated apple, and all the spices.

Mix Gently: Use your hands to mix everything together until the spices are evenly distributed. Avoid over-mixing, as this can make the chicken tough.

Form Patties: Divide the mixture into 8 small balls and flatten them into patties about 1/2 inch thick.

Cook: Heat the olive oil in a large skillet over medium heat. Add the patties and cook for about 4–5 minutes per side until they are golden brown and the internal temperature reaches 165°F (74°C).

Serve or Freeze: These are excellent served immediately with eggs. They also freeze beautifully; just place parchment paper between the patties and store them in a freezer bag for a quick breakfast later.