Apple Maple Breakfast Sausage Patties
These easy patties bring sweet-savory flavor to the table—lean ground turkey or chicken mixed with grated apple, a touch of maple, and warm sausage spices, all in one bowl. They cook up quickly, freeze beautifully, and are delicious on their own, alongside eggs, or tucked into a breakfast sandwich. Bonus: they’re naturally gluten-free and dairy-free!
Ingredients
- 1 pound ground turkey or chicken, preferably 90 to 94% lean
- 1 medium Gala apple, peeled and grated, about 1 cup
- 2 teaspoons ground sage, or 1 ½ teaspoons for a milder sage flavor
- ½ teaspoon fennel seeds
- ¼ to ½ teaspoon red pepper flakes, for optional heat
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Pinch of nutmeg or allspice, optional
- 1 teaspoon kosher salt
- 2 teaspoons maple syrup
- Olive oil or avocado oil spray
Instructions
- Prep the apple: Peel the apple, then grate it on the large holes of a box grater (or the shredding disc of a food processor), turning it as you go and stopping when you reach the core; discard the core and seeds. You should have about 1 cup. Place the grated apple in a clean kitchen towel or a few layers of paper towel and squeeze out as much excess liquid as you can. This helps the patties hold together and brown nicely.
- Mix the sausage: In a large bowl, combine the ground turkey or chicken, grated apple, fennel, sage, optional red pepper flakes, garlic powder, smoked paprika, onion powder, black pepper, optional nutmeg or allspice, salt, and maple syrup. Mix thoroughly, about 1 minute, until the mixture turns slightly tacky and holds together. For the best flavor and easiest shaping, cover and chill for 20 minutes.
- Shape the patties: Divide the mixture into 4 equal portions, then halve each portion to make 8 balls. Flatten into patties about ½ inch thick.
- Cook: Heat the skillet over medium heat and liberally mist with oil spray (alternatively, you can pour some oil from the bottle). Add the patties and cook for 3 to 4 minutes per side, until golden brown and cooked through, with an internal temperature of 165°F at the center. If the patties are browning too quickly before the centers are done, lower the heat slightly and continue cooking until they reach temperature.
- Serve and enjoy: Eat alongside eggs, fruit, oatmeal, or toast—or turn them into a tasty breakfast sandwich.
Make It a Breakfast Sandwich
- This is my favorite way to send everyone off in the morning. Tuck a hot patty into a toasted English muffin with a slice of cheddar, a thick slice of ripe tomato, and a few slices of creamy avocado. For melty cheese, lay it over the patty during the last minute of cooking and cover the pan so it softens. A little pinch of salt on the tomato and avocado pulls everything together—sweet-savory sausage, sharp cheddar, juicy tomato, and rich avocado in every bite.
Notes
• Pick your apple: Sweet, mellow varieties like Gala, Fuji, Honeycrisp, or Golden Delicious keep things on the sweeter side. If you swap in a tart Granny Smith, bump the maple syrup up to 3 teaspoons and ease off the red pepper flakes a touch to keep the flavors balanced.
• Dial the heat: Start with ¼ teaspoon red pepper flakes for a milder patty, or push to ½ teaspoon—or more!—if you like a little kick with your morning.
• For a spring-summer flavor: Swap the cozy spices for something fresh and citrusy. Use 2 teaspoons fresh thyme leaves in place of the sage, ½ teaspoon ground coriander in place of the fennel, and add the zest of 1 lemon plus ½ teaspoon freshly grated ginger. Skip the nutmeg, reach for sweet paprika instead of smoked paprika, and try 1 teaspoon honey in place of the maple syrup to carry it all into sunshine season.
• Make ahead: Shape the uncooked patties and place them on a parchment-lined tray—cover and refrigerate for up to 2 days, or freeze them uncooked between layers of parchment for up to 3 months. Cook from thawed for best texture, or cook gently from frozen, adding a few extra minutes.
• Storage & reheating: Store cooked patties in an airtight container in the fridge for up to 4 days, or freeze them (cooled completely) between layers of parchment for up to 3 months. Reheat in a skillet over medium-low heat, in the microwave, or in the toaster oven—straight from frozen or thawed overnight in the fridge—until warmed through.
• Make it gluten-free: This recipe is naturally gluten-free as written. Just double-check that your spices, poultry, and any sandwich add-ons are certified gluten-free if needed.
• Make it dairy-free: The patties are naturally dairy-free. For the breakfast sandwich, skip the cheese or use your favorite dairy-free slice.
• Make it vegan: Use a plant-based ground “meat” in place of the poultry. Because plant-based blends vary, chill the mixture before shaping, handle gently, and cook according to the package directions until hot throughout.
Nutrition Information per serving
Serving Size: 1 pattyCalories: 80Carbohydrates: 5gProtein: 13gTotal Fat: 0.5g— Unsaturated Fat: 0.5g— Saturated Fat: 0gCholesterol: 25mgSodium: 170mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 2g— Added Sugar: 1g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.