Chicken and Apple Sausage

Similar to my prior recipe of Bangers and Champ, my chicken and apple sausage recipe is rumored to be pretty good.  Below is a shortened version of the recipe, but tasty nonetheless.  Follow the ingredient and procedures below and enjoy!

2 teaspoon(s) canola oil
1 small onion, diced
1 medium sweet apple, such as Gala or Honeycrisp, peeled and diced
1 pound(s) ground chicken
1 tablespoon(s) finely chopped fresh sage
1 tablespoon(s) packed light brown sugar
1/2 teaspoon(s) fennel seed, chopped
3/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper


  1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
  2. Add chicken, sage, sugar, fennel, salt, and pepper to the bowl with the apples and onions. Gently mix to combine.
  3. Stuff sausage mixture into prepared the casings, compacting the sausage firmly. Prick any air pockets with a pin.
  4. The chicken and apple sausages may be poached, grilled, braised or fried. Raw sausages will keep up to three days in the refrigerator and 3 months in a freezer.  Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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4 Responses to Chicken and Apple Sausage

  1. Danny says:

    Where do you find good casings?

  2. anj68 says:

    Believe it or not, you can find them anywhere. even carries them. I’m blessed and live in Minnesota and there is a sausage company that I buy my casings directly from.

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