CHICKEN WITH APPLES BREAKFAST SAUSAGE

I made this sausage about a year ago for some co-workers and it went over really well. Since then I have worked on the recipe and gotten it down to something that always sends me back for seconds. I really hope anyone reading this will take the time to try this recipe, it really is very good. Take your time reading the ingredients and make sure you have everything that you need. The prep is a little on the longer side because not every ingredient is something you may have on hand...

...That being said, this is a great Paleo snack/meal/side that your non-Paleo friends and family will surely love. It freezes and defrosts well so you can make as much or as little of it as you want! For breakfast you can make larger patties or if you are throwing a brunch or other kind of party could make smaller sizes that are easy to pick up or take on the go!

CHICKEN WITH APPLES BREAKFAST SAUSAGE:
1 lb ground chicken (the package I used was actually 1.15 lbs)
1 Tbsp bacon fat
3/4 tsp each of salt, fresh cracked pepper, fennel seed, paprika
1/2 tsp each of sage, thyme, rosemary, nutmeg, tumeric
1 cup finely chopped green apple

(While you are prepping your spices and apple, go ahead and let your ground chicken set out at room temperature. I find it easier to mix in all of the ingredients if the chicken isn't really cold.)

I cooked a few pieces of bacon in a non-stick skillet and poured off the fat into a glass jar. I then used what I needed for this recipe and stored the rest in the fridge. If you are cooking the bacon for this purpose, I'd recommend not cleaning the pan if you're going to be using it again right away. Use the flavor!

#1 - Mix all of your spices together well. I used fresh rosemary since I had it on hand. I also used my mortar and pestle to really get all of the ingredients ground together well. (This is not required.) 

#2 - Chop up your green apple into small pieces. The smaller the better! Large pieces can make your sausage less sturdy and it may crumble on you.  

#3 - After the bacon fat has cooled some (but is still liquid), mix it along with all of your other ingredients with the chicken in a large bowl. This can be done with a sturdy spoon or spatula. However, if you are not a germaphobe (this is why we have soap and hot water!) then you will find that mixing this together and forming it with your hands is much easier.

#4 - Form into desired sized patties or balls and cook thoroughly until brown on both sides. 

Yield: 12