Apples: 50 Tried & True Recipes (Nature's Favorite Foods Cookbooks) - Softcover

Über die Autorin bzw. den Autor

Julia Rutland is a Washington, D.C.-area food writer, recipe developer, and master gardener whose work appears regularly in publications and websites such as Southern Living magazine, Weight Watchers books, Bottom Line Personal magazine, and more. She is the author of Discover Dinnertime, The Campfire Foodie Cookbook, On a Stick Cookbook, Blueberries, Squash, and Foil Pack Dinners Cookbook. Julia lives in the D.C. wine country town of Hillsboro, Virginia, with her husband, two daughters, and a bevy of furred and feathered pets.

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Chicken-Apple Breakfast Sausage

These sausage patties are lean and flavorful. Be sure to finely dice or chop the apple because large pieces may cause the patty to fall apart when cooked. To bake all together, brush the tops and bottoms of patties with olive oil and place on a nonstick aluminum foil-lined baking sheet. Bake at 375 degrees for 10 minutes on each side.

Makes 1 dozen

Ingredients

• 1 small apple
• 1 pound lean ground chicken
• 1 small shallot, minced
• 1 large egg
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon ground allspice
• Olive oil

Peel apple, if desired; core and very finely chop. Place in a large bowl. Add chicken, shallot, egg, poultry seasoning, salt, pepper, and allspice, stirring until well blended.

Scoop sausage mixture 1/4 cup at a time and form into patties. Place on a plate or baking sheet; cover and refrigerate until ready to prepare.

Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook in batches for 3 to 5 minutes on each side or until cooked through and golden brown.

Ideal Apples: Choose an apple that remains crisp and holds its shape when cooked, such as Fuji, Jonagold, or Pippin.