1cupsweet apple - Jazz, Gala, Honeycrisp(peeled and diced)
2Tablespoonsolive oil(divided)
1poundground chicken
1teaspoonground sage
⅛teaspooncinnamon(add more for stronger flavor)
½teaspoonsea salt
¼teaspoonblack pepper
½teaspoonfennel seed(chopped - optional)
Instructions
Heat 1 Tablespoon of oil in a large non-stick skillet over medium heat. Add the diced onion and cook until it begins to soften, about 3 minutes, stirring occasionally to keep them from browning.
Add the apples and cook until heated, about 3 minutes, stirring to keep them from sticking or getting to brown.
Remove from the stove and pour into a large bowl to cool, about five minutes. Wipe out the pan and set aside.
Add the chicken, sage, cinnamon, salt and pepper (fennel seed if using) to the bowl and mix combine
Divide the mixture into 1/4 cup portions. Place them on a sheet of parchment paper and flatten into 2 1/2 by 1/2-in circles. Cut the parchment paper between each patty to separate them.
Heat the remaining 1 Tablespoon of oil in the same non-stick skillet. Add 4 patties and cook halfway, then flip over and continue cooking until cooked through (165 degrees)
Remove from skillet and cook the remaining sausage patties.
Notes
The cinnamon is added just to add a bit of warmth to the flavor, it is very subtle.
For those who are not following Whole30, you can add 2 Tablespoons of maple syrup for a different taste.
If you cannot find chicken substitute turkey or pork.
You can also form the sausage patties, flatten with your hands and place them straight into the skillet.
If you do not feel like forming patties, add the ground chicken and seasonings to the skillet and finish cooking with the onions and apple.