Simple Way to How To Cook Sausage Patties In A Cast Iron Skillet

Chicken Apple Sausage Patties

Further, seasoned skillets will sear and brown foods without allowing the food to stick to the skillet's surface.

Recipe Summary Chicken Apple Sausage Patties

Imagine a sausage patty made from chicken that's just as tender, juicy, and flavorful as one made from pork. It's possible, with a little help from pancetta. Using chicken thighs makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it.

Ingredients | How To Cook Sausage Patties In A Cast Iron Skillet

1 ½ pounds boneless, skinless chicken thighs

1 (4 ounce) package pancetta

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper

¼ teaspoon dried thyme

½ teaspoon crushed toasted fennel seeds

¼ teaspoon ground coriander

¼ teaspoon cayenne pepper

¼ teaspoon freshly grated nutmeg

2 teaspoons minced fresh sage (Optional)

2 Granny Smith apples

½ tablespoon oil, or as needed

6 tablespoons butter

8 leaves fresh sage (Optional)

6 tablespoons all-purpose flour

2 ½ cups chicken broth, or more as needed

1 tablespoon maple syrup

⅓ cup creme fraiche

salt and freshly ground black pepper to taste

4 buttermilk biscuits, split

Directions

Cut chicken thighs into 1-inch pieces. Chop pancetta finely using a meat cleaver until paste-like in texture. Mix chicken and pancetta together. Sprinkle salt, pepper, thyme, fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place mixture on a plate; cover with plastic wrap and freeze for 15 to 20 minutes before grinding.

Peel and quarter apples. Grate apples into a bowl. Place grated apples in a paper towel and squeeze all the water out. Add apples to the partially frozen chicken sausage meat.

Place 1/2 of the chicken mixture in a food processor. Pulse on and off until mixture is slightly finer than coarse sausage. Repeat with the remaining chicken. Cover with plastic wrap and refrigerate to let the flavors develop, 4 hours to overnight.

Use a large ice cream scoop to portion out the meat. Flatten scoops with dampened hands to make patties about the same size as your biscuits.

Heat oil in a large skillet over medium-high heat. Cook patties until bottom is browned and leaves a deep brown fond in the skillet, 3 to 5 minutes. Reduce heat to medium and flip patties over. Add butter and sage leaves. Cook until patties are firm to the touch, removing leaves once they stop bubbling, about 5 minutes more. Remove patties.

Whisk flour into the pan; cook and stir until starting to thicken, about 1 minute. Pour in broth and bring to a boil, whisking the browned bits of food off the bottom of the skillet. Add maple syrup and creme fraiche; season with salt and pepper. Cook until gravy is spoonable and reaches desired thickness, 2 to 3 minutes more. Add more broth if gravy is too thick. Remove from heat.

Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.

Get Chef John's recipe for buttermilk biscuits.

You can also use your grinder attachment for the chicken, or go low tech and just chop it finely with a big knife or cleaver. And if you're not into patties, you can make links, or simply crumble the raw mixture into a hot pan and break it up as it cooks.

Substitute bacon for the pancetta if desired. Note that your final product will taste like bacon.

Substitute heavy cream for the creme fraiche if desired.

Info | How To Cook Sausage Patties In A Cast Iron Skillet

prep: 30 mins cook: 20 mins additional: 4 hrs total: 4 hrs 50 mins Servings: 8 Yield: 8 patties

TAG : Chicken Apple Sausage Patties

Breakfast and Brunch, Meat and Seafood, Chicken,