Herbed Paleo Chicken & Apple Sausages with Maple

We continue our Ode to Fall and don't those sausages look delicious? This recipe was a throw it together, I am craving salty & sweet-a pms fav, and I want this to be easy while tasting good, kind-of-thing.
Comfort food and not heavy.
I got these bad boys together in no time and we all enjoyed the results. I don't know what it is about chicken, sage, apples, and fresh thyme. They meld into this delicate and fun combination that delights while feeling familiar. Think, sitting in front of a roaring fireplace with hot cocoa, leaves crunching under feet when you walk, the smell of the first crisp autumn morning. Refreshingly new when they arrive but familiar because we know and love them. I personally love food with a nostalgia vibe, maybe it's because I am getting older and creature comforts, fond memories, and food with those I love, are memories I cherish and feel so blessed to have. If you are eating Paleo or whole foods, you are going to like this recipe a lot. Here goes!

HERBED PALEO CHICKEN AND APPLE SAUSAGES WITH MAPLE:

Ingredients:
450 g Ground chicken
1 tsp Kosher salt
1/2 tsp Ground pepper
1/4 tsp Ground sage
1/2 tsp Poultry seasoning
1 tsp Ground garlic powder
1/2 tsp Ground onion powder
1/4 tsp Ground bayleaf
1/4 tsp Nutmeg fresh scraped
1 tsp Herbes du Provence
1 tsp Fresh thyme
1 tsp Maple syrup
1 Stalk celery, grated and squeezed of all the water
1/2 Cup onion finely chopped and sauteed lightly in 1/2 tsp butter
3 Tbsp Extra virgin olive oil (EVOO) For cooking, not to add in recipe.
2 tsp Butter (For cooking, not to add in recipe)
1 Cup Grated and squeezed until drained of all liquid, red apple. McIntosh is great
1 Egg
3 Tbsp Ground almond meal

Method:
-Combine all ingredients in a bowl, except the olive oil and butter which are for cooking the sausage patties.
-Use a medium scoop and scoop 12 sausage patty rounds on a parchment lined tray.
-Use the back of a tablkespoon to gently press down into patties, do not press too hard. You want it to have shape and be about 1-1 1/2" thick.
-Chill in freezer for 10 minutes.
-When they are done chilling, remove from freezer.
-Heat skillet with EVOO & butter in it.
-Cook each patty on each side until nice and golden brown, on a medium heat. Takes about 4-6 minutes.
-You can serve with mashed potatoes and buttered brussel sprouts for a beautiful simple meal.

I froze half the patties and took two out at a time to cook in a hot pan with fat, I cooked them straight from frozen and had no problems with them what so ever.The pics down below show you how great these came out, I ate smashed peas and broco with mine. Another day I even made a simple salad using these patties as my protein source, which I will post a recipe and pic of with a link to this recipe another time.




Drain the water out of the celery and carrots by squeezing them hard between your hands, all the liquid comes out and you are left with great flavour additions that won't make your patty's turn into wet mush.

                                      My scoop is the one I find is perfect for filling cupcakes.

                                               Don't press too hard, shape not flat!

                                                       Taste as good as they look!



Hope you like them, leave your comments down below and let me know how this recipe works out for you. I love hearing all about your kitchen adventures.