1 lb ground chicken or turkey, not too lean (I used ground chicken thighs)
2/3 Cup peeled and finely-chopped apple
2 Tbsp extra virgin oil, or your preferred cooking fat
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp Poultry seasoning or 1 tsp Rory Brown Sausage Seasoning
1/2 tsp Ground Allspice
1/4 tsp Onion Powder or 1 tbsp fresh minced onion
In a large bowl, combine the ground chicken or turkey with the apples, spices, and salt & pepper and mix well with your hands to fully combine.
There are two ways to cook the sausage: Stovetop or Oven
For the Stovetop
Heat a large skillet over medium heat and add the olive oil, ghee or other cooking fat, allowing it to melt, if necessary. Form prepared sausage mixture into 8 small patties and arrange in the pan. Adjust the heat (lower might be better to avoid burning) to evenly brown patties, about 3 minutes per side.
Use a spatula to remove sausage patties from the pan. Serve right away, or allow to cool before storing patties in an airtight container in the refrigerator (or freezer) for later use.
For the Oven
Preheat your oven to 425°F. Add the olive oil, ghee, or other cooking fat, to the sausage mixture, using your hands or a wooden spoon to combine ingredients thoroughly.
Line a baking sheet with aluminum foil, and divide the mixture, forming 8 small patties. Arrange patties on the foil-lined baking sheet, and bake for about 15 minutes (at this point, when pressed with a spatula, the patties’ juices are clear), flipping the sausage patties once after about 7-8 minutes. Remove from oven and serve immediately, or allow to cool before storing tightly-wrapped patties in the refrigerator or freezer.
Adapted from The Paleo Running Mama