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Cook by Color here with Chicken Apple and Sage Sausage patties. Make the whole recipe to feed a crowd or cut it in half and be full of regret that you can’t redux it for another meal. I use dark meat chicken so the patties remain tender and flavorful with that higher fat content making it all come together beautifully. 

We eat greens at every meal, and these to go breakfast salads are perfection. Two sausage patties, half a medium cooked duck egg, some tomatoes, avocado and a drizzle of olive oil, with a side of fruit.  

Even though “meal prep” is misunderstood to sound like some awful Sunday torture – it’s a self care practice that can be anywhere on a broad spectrum. I personally CAN’T with a wall of Tupperware dictating my meals for the week.  I like variety so I cook every night, and make enough for Nick and I to have a few meals. 

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Chicken Apple and Sage Sausage Patties

  • Author: Stephanie Stanley


  • 2 pounds ground dark meat chicken 
  • 1 Fuji apple, small dice
  • ¼ cup caramelized onions*
  • ¼ cup of fresh sage, minced 
  • 1 tsp ground marjoram 
  • ¼ tsp ground cinnamon
  • ¼ tsp chili flakes (optional)
  • ⅛ tsp ground ginger 
  • High heat cooking oil as needed – Avocado Oil, Ghee, High Quality Tallow/Lard
  • Salt and pepper to taste


  1. MIX together all the ingredients, carefully to not overmix.
  2. CREATE approximately 16 (2) ounce patties (flattened for even cooking)
  3. FRY patties in cooking oil over medium heat. Take care to cover your skillet during the process to ensure they cook through.  The amount of oil will vary depending on the fat content of the meat and seasoning on your skillet.
  4. COOK through, checking with a thermometer until the internal temperature reaches 165
November 13, 2020
November 13, 2020