Maple Apple Chicken Sausage

By insistent request from a reader who never comments (I was cornered at the NYE party I went to!), I am updating.  (I’m just teasing- I love it that people actually read, want me to update, and make what I post here.) 

Traditionally, as the youngest in my family, I cook a huge breakfast on Christmas morning.  In years past, I’ve always stuck to fairly normal, run-of-the-mill dishes, bacon, scrambled eggs, hash browns (packaged), toast.  Nothing exciting, I would try a souffle or quiche if we had an oven, which we do not.  This year, I decided to surprise everyone and attempt something else.  I took a Rachael Ray recipe and modified it for my purposes. 

• 2 lbs. ground chicken (this was hidden in the supermarket, so be sure to ask, don’t just assume because it’s not next to the chicken that they don’t have it)
• McCormack’s Montreal Grill Seasoning (I used a trial size packet I found floating around)
• maple syrup- the better the grade, the yummier
• one medium green apple chopped- I used Granny Smith
• 1/2 medium onion, minced
• Italian seasoning
• optional: other seasonings, Rachael says paprika, but I didn’t have any on hand

I peeled the apple but left alternating stripes of green; honestly, this was completely unnecessary since you can’t see the apple once they’re cooked anyway.  Anyhow, mix all ingredients in a bowl.  The measurements were all eyeballed; I thought I used too much maple syrup since the mixture was a bit mushy looking, but it helped the sausage brown nicely, though you have to watch since sugar tends to burn very easily. 

I tried to form small patties with my hands, very flat/thin so they wouldn’t be difficult to tell if they’re cooked through.  Keep the heat on high for a minute or so (one turn of extra virgin olive oil around the pan) before you put a patty down- this helps brown it, after a minute or so you can turn it back down to a low-medium, high-low flame. 

Serve anyway you like- with eggs, in a sandwich, whichever this makes a LOT. 

As for taste, most of the people eating it were surprised that it wasn’t pork (the grill seasoning gives it that edge that makes it taste like normal/”real” sausage), and really enjoyed it.  Seriously, they dogged it.  Personally, I didn’t like it that much- ironically, I guess.  I mean, it tasted fine, but I don’t like that flavor I guess. 

The upside of this- and there’s quite a few, actually- is that it’s so freaking easy to make but it seems so impressive, like “You made your own sausage?  That’s hot.”  I mean, honestly, who makes their own sausage?!  That was one of the biggest appeals in the dish, that it was so easy (easier than Rachael Ray made it look, even), and that it wasn’t expensive or strange gadgets needed. 

Plus, it’s relatively healthy since it’s chicken and not pork, but tastes like it’s pork.  Apples are always good for you too (one a day keeps the doctor away!), so it’s overall fairly healthy- especially compared to regular sausage. 

Enjoy!!! and HAPPY NEW YEAR!!!