These Whole30 homemade chicken apple sausages are paleo, gluten-free, dairy-free and freezer friendly. With just a few simple ingredients you can make your own chicken and apple breakfast sausages at home and make meal prep easy! These take under 20 minutes to prepare and they are a perfect family friendly Whole30 recipe that everyone will enjoy.
These Whole30 chicken and apple sausages couldn’t be easier to make. It can often be hard to find Whole30 compliant sausage, or you may get sick of having eggs every day while on a Whole30. These prep-ahead sausages take care of both of those dilemmas by making them yourself, and serving them up with some sides of veggies. Not to mention, it’s a budget friendly option that makes breakfast super cheap when you make chicken apple sausages yourself as opposed to buying them!
Check out this post on Where to Find Whole30 Compliant Sausage
How to Make Homemade Chicken Apple Sausage
To make these Whole30 and Paleo homemade chicken apple sausage, you’re just going to need a pound of ground chicken, some spices and seasoning, and finely diced apple. Honeycrisp is my favorite apple variety to use, but any type of apple you have on hand would work well. You can also choose to crush the fennel if you want to, but I don’t find that extra step necessary. Most of my spices I get from Thrive Market in bulk cheaper than what they go for at the grocery store.
Mix the chicken and spices with your hands to combine well. Next, you’ll heat a large skillet with your preferred type of oil. For these I prefer avocado oil or olive oil. As your skillet is heating, form the chicken into patties. 1 pound will make 6-8 sausages, depending on how thick you want to make them. Once the skillet is hot, you’re just going to place the sausages in an even layer and not touching each other into the skillet and cook for about 4 minutes per side.
Substitutions and Freezing Instructions
While this Whole30 chicken apple sausage recipe uses ground chicken, you can also use ground turkey in it’s place. Ground turkey will leave an end result that is slightly more dry than ground chicken, and I’d recommend adding a tablespoon of honey, or a bit more of the spices, if using ground turkey (and not on a round of Whole30).
I love to double this recipe and freeze the second batch into individual portions (2 patties), so that I can easily grab them out of the freezer and have them ready for busy mornings. To freeze, you’ll want to set the patties on a sheet pan in rows so they are not touching, and then let them cool. Once they’re cooled, place the paleo sausages into the freezer for about 30 minutes to 1 hour, just until the patties are solid.
This is done so that you can freeze them and take them apart without the patties sticking together. Once they’re solid, you can wrap them in freezer paper, place in baggies in individual portions or put them altogether to pull out of the freezer at a later date. They are good in the freezer, cooked, for up to 3 months.
Other Whole30 Breakfast Recipes:Print
- 1 pound ground chicken
- 1/2 cup finely diced peeled apple
- 1 tsp garlic powder
- 1/2 tsp rosemary
- 1/2 tsp dried sage
- 1/2 tsp fennel
- 1/2 tsp salt
- 1/4 tsp pepper
- 2–3 tbsp avocado oil or olive oil
- Combine all ingredients into a mixing bowl, except for the oil, and mix well using your hands so it is combined well
- Heat the oil in a large skillet over medium heat. While the skillet is heating, form the chicken sausage mixture into patties (6-8 patties, depending on how thick you want them)
- Once hot, add the sausages into the skillet. Cook on each side for about 4-5 minutes, or until cooked thoroughly. Sausage is ready to be flipped when it comes up easily from the skillet, do not try to flip them if sausage patty is still sticking to the pan.
- You can also use this recipe as a ground chicken sausage recipe by browning the sausage in a skillet to crumble instead of forming into patties
- Optional: add 1 tbsp honey if not doing Whole30 and prefer a sweeter sausage
- Freezer Instructions: Set the cooked patties on a sheet pan in rows so they are not touching, and then let them cool. Once they’re cooled, place the sheet pan into the freezer for about 30 minutes to 1 hour, until the patties are solid. Once they’re solid, you can wrap them in freezer paper, place in baggies in individual portions or put them altogether to pull out of the freezer at a later date. They are good in the freezer, cooked, for up to 3 months.
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