Kick your weeknight dinners up a notch with the sweet and savory magic of chicken apple sausage! Whether you’re craving cozy comfort food or quick, flavorful meals, these versatile links are about to become your new kitchen staple. Get ready to discover 20 delicious recipes that will have everyone asking for seconds—let’s dive in!
Chicken Apple Sausage and Sweet Potato Skillet
Elevating humble ingredients to new heights, this one-pan wonder combines savory chicken apple sausage with caramelized sweet potatoes in a symphony of autumnal flavors. Perfectly balanced between sweet and savory, this skillet dish transforms weeknight cooking into an elegant affair worthy of any dinner table.
Ingredients
For the base:
– 1 lb chicken apple sausage, sliced into ½-inch rounds
– 2 medium sweet potatoes (about 1½ lbs), peeled and diced into ¾-inch cubes
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil
– ½ tsp kosher salt
– ¼ tsp black pepper
For finishing:
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– ¼ cup chicken broth
– 2 tbsp pure maple syrup
Instructions
1. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb sliced chicken apple sausage and cook until browned on both sides, approximately 4-5 minutes total, then transfer to a plate.
3. Place 2 diced sweet potatoes and 1 sliced onion in the same skillet, seasoning with ½ tsp kosher salt and ¼ tsp black pepper.
4. Cook vegetables undisturbed for 5 minutes to develop a golden crust, then stir and continue cooking for 10 more minutes until sweet potatoes are tender when pierced with a fork.
5. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
6. Return the browned sausage to the skillet along with 1 tbsp fresh thyme leaves, stirring to combine.
7. Pour in ¼ cup chicken broth and 2 tbsp maple syrup, scraping any browned bits from the bottom of the skillet.
8. Simmer the mixture for 3-4 minutes until the liquid reduces to a glossy glaze that coats the ingredients.
9. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.
The finished dish presents a beautiful contrast of textures, from the crisp-edged sausage to the creamy sweet potatoes, all brought together by the sweet-savory glaze. Serve this skillet directly at the table for a rustic presentation, or plate it over creamy polenta for an extra layer of comfort that highlights the autumnal notes.
One-Pan Chicken Apple Sausage with Brussels Sprouts
Radiant autumn flavors come together effortlessly in this sophisticated yet approachable one-pan meal that transforms humble ingredients into a dinner worthy of any occasion. Perfectly caramelized chicken apple sausage and roasted Brussels sprouts create a harmonious balance of sweet and savory notes, while the single-pan preparation ensures minimal cleanup for maximum enjoyment. This dish captures the essence of fall in every bite, offering both elegance and comfort in equal measure.
Ingredients
For the main components:
– 1 lb chicken apple sausage, sliced into 1-inch rounds
– 1 lb Brussels sprouts, trimmed and halved
– 1 medium yellow onion, sliced into ½-inch wedges
– 2 tbsp olive oil
For seasoning:
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp pure maple syrup
– 1 tbsp Dijon mustard
Instructions
1. Preheat your oven to 400°F and position one rack in the center.
2. Place the sliced chicken apple sausage, halved Brussels sprouts, and onion wedges on a large rimmed baking sheet.
3. Drizzle 2 tablespoons of olive oil evenly over all ingredients.
4. Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of black pepper across the sausage and vegetables.
5. Use tongs to toss everything thoroughly, ensuring all pieces are coated with oil and seasonings.
6. Spread the mixture in a single layer, making sure Brussels sprouts are cut-side down for optimal caramelization.
7. Roast at 400°F for 20 minutes until Brussels sprouts develop golden-brown edges.
8. While roasting, whisk together 2 tablespoons of maple syrup and 1 tablespoon of Dijon mustard in a small bowl.
9. Remove the baking sheet from the oven and drizzle the maple-mustard mixture evenly over the roasted ingredients.
10. Toss gently with tongs to coat everything in the glaze.
11. Return to the oven and roast for another 10 minutes at 400°F until the glaze is bubbly and slightly caramelized.
12. Test doneness by piercing a Brussels sprout with a fork—it should be tender but still have some texture.
Final thoughts reveal a dish where the chicken apple sausage develops a beautiful sear while the Brussels sprouts achieve that perfect balance of crispy edges and tender centers. The maple-mustard glaze creates a glossy coating that enhances the natural sweetness of the apples in the sausage and the caramelized vegetables. For an elegant presentation, serve this directly from the baking pan family-style, or plate individually over creamy polenta to soak up the delicious pan juices.
Chicken Apple Sausage and Kale Soup
Fragrant and nourishing, this elegant soup combines savory chicken apple sausage with earthy kale in a rich broth that comforts from the first spoonful. Perfect for crisp autumn evenings, it balances sweet, savory, and herbal notes with effortless sophistication. Each ingredient contributes distinct layers of flavor, creating a harmonious bowl that feels both rustic and refined.
Ingredients
For Sautéing
- 1 tablespoon olive oil
- 1 pound chicken apple sausage, sliced into ½-inch rounds
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into ¼-inch coins
- 2 celery stalks, sliced into ¼-inch pieces
For the Broth
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
For Finishing
- 4 cups chopped kale, stems removed
- 1 tablespoon apple cider vinegar
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add 1 pound sliced chicken apple sausage and cook until lightly browned on both sides, approximately 4–5 minutes total, stirring once halfway through.
- Transfer the sausage to a clean plate using a slotted spoon, leaving the rendered fat in the pot.
- Add the diced onion, sliced carrots, and sliced celery to the pot, scraping any browned bits from the bottom with a wooden spoon—this builds flavor.
- Sauté the vegetables until the onion is translucent and the carrots begin to soften, about 6–8 minutes, stirring occasionally.
- Pour in 4 cups chicken broth, ensuring it covers the vegetables completely.
- Stir in 1 teaspoon dried thyme, 1 bay leaf, and ½ teaspoon black pepper.
- Bring the broth to a gentle boil over high heat, then immediately reduce to a simmer.
- Cover the pot and simmer for 15 minutes to allow the flavors to meld and the carrots to become tender.
- Return the browned sausage to the pot and stir to combine.
- Add 4 cups chopped kale and submerge it in the broth using tongs.
- Simmer uncovered for 5 minutes, or until the kale is wilted but still vibrant green—overcooking will dull its color and texture.
- Remove the pot from heat and discard the bay leaf.
- Stir in 1 tablespoon apple cider vinegar to brighten the soup’s flavors just before serving.
Lusciously textured, this soup offers tender kale, hearty sausage, and soft vegetables in a deeply savory broth. The subtle sweetness from the apples in the sausage complements the earthy kale, while a hint of vinegar adds a refreshing lift. Serve it with crusty bread for dipping, or garnish with grated Parmesan for an extra layer of richness.
Grilled Chicken Apple Sausage with Mustard Glaze
Kindling the autumn spirit with a dish that marries savory and sweet, grilled chicken apple sausage receives an elegant upgrade through a glossy mustard glaze that caramelizes beautifully over the flames. This preparation transforms simple ingredients into a sophisticated centerpiece, perfect for crisp fall evenings or weekend gatherings where flavor takes center stage. The subtle sweetness of apple and tangy mustard create a harmonious balance that elevates the humble sausage to new culinary heights.
Ingredients
For the Sausage and Glaze
- 4 chicken apple sausages (about 1 pound)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika
For Serving
- 4 brioche buns, split
- 1 tablespoon olive oil
Instructions
- Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- Whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon apple cider vinegar, and 1/2 teaspoon smoked paprika in a small bowl until fully combined.
- Place 4 chicken apple sausages directly on the preheated grill grates, arranging them diagonally to achieve attractive grill marks.
- Brush the sausages generously with the mustard glaze using a pastry brush, coating all sides evenly for maximum flavor penetration.
- Close the grill lid and cook for 4 minutes to allow the glaze to begin caramelizing and the sausages to develop color.
- Open the grill and rotate the sausages 90 degrees to create cross-hatch grill marks, then brush with additional glaze.
- Continue grilling for another 4 minutes with the lid closed, monitoring for any flare-ups that might char the glaze excessively.
- Flip the sausages carefully using tongs and repeat the glazing and grilling process on the second side for 8 total minutes, brushing every 4 minutes.
- Brush the cut sides of 4 brioche buns with 1 tablespoon olive oil and toast them on the cooler edge of the grill for 1-2 minutes until golden brown.
- Remove the sausages from the grill when they reach an internal temperature of 165°F and the glaze appears sticky and caramelized.
- Let the sausages rest for 3 minutes on a clean plate to allow juices to redistribute throughout the meat.
- Place each glazed sausage in a toasted brioche bun and serve immediately while warm.
Zestfully caramelized and juicy, these glazed sausages offer a delightful contrast between the snappy casing and tender interior, with the mustard glaze forming a sweet-tart crust that crackles with each bite. The subtle smokiness from the paprika enhances the apple notes in the sausage, creating layers of flavor that unfold beautifully. Consider serving them alongside a crisp apple slaw or roasted root vegetables to complement the autumnal theme, or slice them over a bed of peppery arugula for a sophisticated salad presentation.
Sheet Pan Chicken Apple Sausage with Root Vegetables
Just as autumn’s crisp air settles in, this one-pan wonder brings together the sweet, savory, and earthy notes of the season in a beautifully effortless meal. Juicy chicken apple sausage roasts alongside a colorful medley of root vegetables, caramelizing into a dish that feels both rustic and refined. Perfect for busy weeknights or cozy gatherings, it delivers maximum flavor with minimal cleanup.
Ingredients
- For the vegetables:
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the sausage:
- 1 pound chicken apple sausage, sliced into 1-inch rounds
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the sweet potatoes, carrots, and red onion with olive oil, dried thyme, garlic powder, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pan, ensuring they aren’t crowded to promote even roasting.
- Roast the vegetables for 20 minutes at 400°F until they begin to soften slightly.
- Remove the sheet pan from the oven and add the sliced chicken apple sausage, nestling it among the vegetables.
- Drizzle the maple syrup evenly over the sausage and vegetables to enhance caramelization.
- Return the sheet pan to the oven and roast for another 15–20 minutes, or until the sausage is browned and the vegetables are tender and lightly charred at the edges.
- Test the vegetables by piercing a sweet potato cube with a fork; it should slide in easily without resistance.
- Let the dish rest for 5 minutes off the heat to allow the flavors to meld before serving.
Buttery sweet potatoes and caramelized carrots offer a tender contrast to the snappy, savory sausage, while a hint of maple glaze ties everything together with a subtle sweetness. Serve this vibrant sheet pan meal over a bed of creamy polenta or alongside a crisp green salad for a complete, satisfying dinner that celebrates autumn’s bounty.
Chicken Apple Sausage and Apple Stuffing Bake
Delightfully bridging the gap between rustic comfort and elegant dining, this savory-sweet casserole transforms humble ingredients into a sophisticated centerpiece. The harmonious marriage of savory chicken apple sausage with sweet-tart apples creates layers of flavor that deepen as they bake together. Each forkful delivers the perfect balance of textures and tastes that will elevate any autumn table.
Ingredients
For the Sausage and Apple Base:
– 1 lb chicken apple sausage, sliced into ½-inch rounds
– 2 medium Granny Smith apples, peeled and diced into ½-inch pieces
– 1 large yellow onion, finely chopped
– 2 tbsp olive oil
For the Stuffing Mixture:
– 8 cups cubed day-old artisan bread (1-inch cubes)
– 2 cups chicken broth
– 2 large eggs, beaten
– ¼ cup unsalted butter, melted
– 1 tsp dried sage
– ½ tsp black pepper
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the sliced chicken apple sausage and cook until lightly browned on both sides, approximately 4-5 minutes total.
- Transfer the browned sausage to a large mixing bowl using a slotted spoon, leaving the rendered fat in the skillet.
- Add the chopped onion to the same skillet and cook until translucent and soft, about 5-6 minutes, stirring occasionally.
- Add the diced apples to the skillet and cook until just tender but still holding their shape, approximately 3-4 minutes.
- Combine the apple-onion mixture with the sausage in the large mixing bowl.
- Add the bread cubes to the bowl and gently toss to distribute the ingredients evenly.
- In a separate medium bowl, whisk together 2 cups of chicken broth, 2 beaten eggs, ¼ cup melted butter, 1 teaspoon dried sage, and ½ teaspoon black pepper until fully incorporated.
- Pour the liquid mixture over the bread and sausage combination, then fold gently with a spatula until all bread pieces are moistened.
- Transfer the entire mixture to the prepared baking dish and spread into an even layer.
- Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
- Remove the foil and continue baking uncovered until the top is golden brown and crispy, about 15-20 minutes.
- Let the bake rest for 10 minutes before serving to allow the flavors to meld and the structure to set.
Serving this bake warm reveals a delightful contrast between the crisp golden top and the moist, tender interior beneath. The savory sausage provides a rich counterpoint to the sweet-tart apples that soften into pockets of fruity goodness throughout. Consider pairing individual portions with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or serve family-style alongside roasted root vegetables for a complete autumnal feast.
Chicken Apple Sausage Breakfast Hash
Kindling the morning with rustic charm, this chicken apple sausage breakfast hash transforms humble ingredients into a symphony of sweet and savory notes. Perfectly balanced between hearty satisfaction and elegant simplicity, it offers a comforting yet sophisticated start to any day. The caramelized apples and savory sausage create a harmonious foundation that elevates the entire dish beyond ordinary breakfast fare.
Ingredients
For the Hash Base:
– 1 lb chicken apple sausage, sliced into ½-inch rounds
– 2 medium russet potatoes, peeled and diced into ½-inch cubes
– 1 large yellow onion, diced
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the Vegetable Addition:
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 large Granny Smith apple, cored and diced
For Finishing:
– 4 large eggs
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add sliced chicken apple sausage and cook for 4-5 minutes until browned, stirring occasionally.
3. Transfer sausage to a plate using a slotted spoon, leaving drippings in the skillet.
4. Add remaining olive oil to the skillet and heat for 30 seconds.
5. Add diced potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip potatoes and cook for another 4 minutes until evenly browned.
7. Stir in diced onion and cook for 3 minutes until translucent.
8. Add diced red bell pepper and cook for 2 minutes until slightly softened.
9. Reduce heat to medium and stir in minced garlic, cooking for 1 minute until fragrant.
10. Add diced apple and cook for 3 minutes until slightly softened but still firm.
11. Return sausage to the skillet and season with kosher salt and black pepper.
12. Create 4 wells in the hash mixture using the back of a spoon.
13. Crack one egg into each well, being careful not to break the yolks.
14. Cover the skillet and cook for 5-6 minutes until egg whites are set but yolks remain runny.
15. Remove from heat and sprinkle with fresh parsley before serving.
This hash achieves a delightful textural contrast between the crispy potato edges and tender apple pieces, while the runny egg yolks create a luxurious sauce that ties all components together. Try serving it directly from the skillet for a rustic presentation, or accompany with toasted artisan bread to soak up every last bit of flavor. The subtle sweetness from the apples beautifully complements the savory sausage, making each bite a perfect balance of flavors that feels both comforting and sophisticated.
Chicken Apple Sausage and Spinach Quiche
Fusing the savory richness of chicken apple sausage with the delicate freshness of spinach, this elegant quiche transforms humble ingredients into a sophisticated brunch centerpiece. Perfectly balanced between hearty and refined, it offers layers of flavor that unfold with each buttery bite, making it equally suited for casual weekend gatherings or special occasions. The golden, flaky crust cradles a creamy custard filling punctuated with sweet apple notes and earthy greens.
Ingredients
For the crust:
– 1 ¼ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup ice water
– ½ teaspoon salt
For the filling:
– 2 tablespoons olive oil
– 1 cup diced chicken apple sausage
– 2 cups fresh spinach
– 4 large eggs
– 1 cup heavy cream
– ½ cup shredded Gruyère cheese
– ¼ teaspoon black pepper
– ⅛ teaspoon nutmeg
Instructions
1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour, ½ teaspoon salt, and ½ cup cold cubed butter in a food processor, pulsing until the mixture resembles coarse crumbs.
3. Gradually add ¼ cup ice water while pulsing, just until the dough begins to clump together.
4. Tip: Handle the dough minimally to prevent the butter from melting, which ensures a flaky crust.
5. Press the dough into a 9-inch pie dish, ensuring an even layer across the bottom and up the sides.
6. Blind bake the crust for 15 minutes at 375°F until lightly golden.
7. Heat 2 tablespoons olive oil in a skillet over medium heat for 1 minute.
8. Sauté 1 cup diced chicken apple sausage for 4-5 minutes until lightly browned.
9. Add 2 cups fresh spinach and cook for 2 minutes until just wilted.
10. Tip: Wring out excess moisture from the cooked spinach using a clean kitchen towel to prevent a soggy quiche.
11. Whisk together 4 large eggs, 1 cup heavy cream, ¼ teaspoon black pepper, and ⅛ teaspoon nutmeg in a bowl until fully combined.
12. Spread the sausage-spinach mixture evenly over the pre-baked crust.
13. Sprinkle ½ cup shredded Gruyère cheese over the filling.
14. Pour the egg mixture slowly over the ingredients, ensuring even distribution.
15. Tip: Let the quiche rest for 5 minutes after baking to allow the custard to set properly for cleaner slices.
16. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
17. Insert a knife into the center; it should come out clean when fully cooked.
18. Remove from the oven and cool on a wire rack for 10 minutes. Exquisite in both texture and taste, this quiche features a crisp, buttery crust contrasting with the velvety, rich custard interior. The subtle sweetness from the chicken apple sausage complements the earthy spinach, while nutmeg adds a warm, aromatic depth. Serve it warm alongside a frisée salad with a sharp vinaigrette to cut through the richness, or slice it cold for a sophisticated picnic addition.
Slow Cooker Chicken Apple Sausage and Lentil Stew
Tender chunks of chicken apple sausage mingle with earthy lentils in this comforting slow cooker stew, where sweet apples and aromatic vegetables create a harmonious balance of flavors. This hands-off recipe transforms simple ingredients into an elegant, nourishing meal that fills your home with inviting aromas as it simmers to perfection. Gently spiced with thyme and bay leaf, it’s the kind of effortless dish that feels both rustic and refined.
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 pound chicken apple sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
For the stew:
– 1 cup brown lentils, rinsed
– 2 medium apples, peeled and diced
– 4 cups chicken broth
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound sliced chicken apple sausage and cook for 4-5 minutes until lightly browned, turning occasionally for even coloring.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving any rendered fat in the skillet.
4. Add diced onion, carrots, and celery to the same skillet and cook for 6-7 minutes until vegetables begin to soften.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
6. Transfer the vegetable mixture to the slow cooker, scraping all browned bits from the skillet.
7. Add 1 cup rinsed brown lentils, 2 diced apples, 4 cups chicken broth, 1 bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper to the slow cooker.
8. Stir all ingredients gently to combine, ensuring the lentils are fully submerged in liquid.
9. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until lentils are tender but not mushy.
10. Remove and discard the bay leaf once cooking is complete.
11. Stir in 1/4 cup chopped fresh parsley just before serving.
Golden-hued and richly textured, this stew achieves a wonderful balance between the firm lentils and tender vegetables, with the chicken apple sausage providing savory depth against the subtle sweetness of cooked apples. Serve it in shallow bowls with crusty bread for dipping, or ladle it over creamy polenta for an extra comforting twist that highlights its elegant simplicity.
Chicken Apple Sausage and Caramelized Onion Flatbread
On a crisp autumn afternoon, few culinary creations satisfy quite like this sophisticated flatbread, where savory chicken apple sausage meets the sweet depth of slowly caramelized onions. Each component harmonizes beautifully atop a crisp, golden crust, creating a symphony of textures and flavors that feels both rustic and refined. This elegant yet approachable dish transforms simple ingredients into something truly special for any gathering.
Ingredients
- For the crust:
- 1 pre-made pizza dough (16 oz)
- 2 tbsp olive oil
- For the toppings:
- 2 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tsp granulated sugar
- 12 oz chicken apple sausage, sliced into ¼-inch rounds
- 1 cup shredded mozzarella cheese
- ½ cup crumbled goat cheese
- 2 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 425°F and position a rack in the center.
- Roll the pizza dough into a 12×16-inch rectangle on a floured surface.
- Transfer the dough to a parchment-lined baking sheet and brush evenly with 1 tablespoon olive oil.
- Bake the crust for 8 minutes until lightly golden and slightly puffed.
- While the crust bakes, melt butter with remaining olive oil in a large skillet over medium-low heat.
- Add sliced onions and sugar, stirring to coat thoroughly.
- Cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown and become jam-like in consistency.
- In a separate skillet, cook sausage rounds over medium heat for 6-8 minutes until browned on both sides.
- Spread caramelized onions evenly over the par-baked crust, leaving a ½-inch border.
- Arrange sausage rounds in a single layer over the onions.
- Sprinkle mozzarella cheese evenly across the flatbread.
- Dot the surface with crumbled goat cheese.
- Bake for 12-15 minutes until the crust is crisp and cheese is bubbly with golden spots.
- Remove from oven and immediately sprinkle with fresh thyme leaves.
- Let rest for 3 minutes before slicing to allow the cheeses to set properly.
Keeping the flatbread whole for a few minutes after baking ensures clean slices and perfect cheese distribution. The final creation offers a delightful contrast between the crisp crust and tender toppings, with the sweet onions balancing the savory sausage beautifully. Consider serving alongside a bitter greens salad dressed with lemon vinaigrette to complement the rich flavors, or cut into small squares for an elegant appetizer at your next gathering.
Chicken Apple Sausage and Butternut Squash Risotto
Risotto transforms into a celebration of autumn with this elegant combination of savory chicken apple sausage and sweet roasted butternut squash, creating a dish that marries creamy comfort with sophisticated flavor profiles.
Ingredients
For the roasted vegetables and sausage:
– 1 lb butternut squash, peeled and cubed into ½-inch pieces
– 12 oz chicken apple sausage, sliced into ¼-inch rounds
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the risotto base:
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine
– 4 cups chicken broth, warmed to 180°F
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– ¼ cup fresh sage leaves, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash and sliced sausage with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, or until the squash is tender and lightly caramelized at the edges.
4. While the vegetables roast, heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
5. Add the diced onion and cook for 4-5 minutes, stirring frequently, until translucent but not browned.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the grains become slightly translucent around the edges.
8. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed.
9. Begin adding the warm chicken broth one ladleful at a time, waiting until each addition is nearly absorbed before adding the next.
10. Continue this process for 18-20 minutes, stirring frequently, until the rice is creamy but still al dente with a slight bite at the center.
11. Remove the pot from heat and stir in the roasted squash and sausage mixture.
12. Fold in the Parmesan cheese, butter, and fresh sage until the cheese melts and the risotto becomes luxuriously creamy.
13. Let the risotto rest for 2 minutes off heat to allow the flavors to meld.
Unbelievably creamy with tender grains that yield to the fork, this risotto delivers sweet notes from the caramelized squash balanced by the savory sausage and earthy sage. Serve it in shallow bowls garnished with extra Parmesan shavings and a drizzle of sage brown butter for an extra layer of aromatic complexity that elevates this comforting dish to restaurant-quality elegance.
Chicken Apple Sausage and White Bean Cassoulet
Vividly comforting and deeply satisfying, this rustic cassoulet transforms humble ingredients into an elegant one-pot meal perfect for crisp autumn evenings. The combination of savory chicken apple sausage with creamy white beans creates a harmonious balance of flavors that will warm both kitchen and soul.
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 pound chicken apple sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
For the cassoulet:
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 2 cups chicken broth
– 1 teaspoon dried thyme
– 1 bay leaf
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For finishing:
– 1/4 cup fresh parsley, chopped
– 1 tablespoon lemon juice
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound sliced chicken apple sausage and cook until browned on both sides, approximately 4-5 minutes total, then transfer to a plate using a slotted spoon.
3. Add diced onion, carrots, and celery to the same pot and cook until softened, about 6-8 minutes, stirring occasionally to prevent burning.
4. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let the garlic brown.
5. Return the browned sausage to the pot along with 2 cans drained cannellini beans, 1 can diced tomatoes, 2 cups chicken broth, 1 teaspoon dried thyme, 1 bay leaf, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
7. Remove the bay leaf and stir in 1/4 cup chopped fresh parsley and 1 tablespoon lemon juice just before serving.
Generously textured with tender beans and savory sausage, this cassoulet offers a delightful contrast between the sweet apple notes and earthy herbs. Serve it in shallow bowls with crusty bread for dipping, or spoon it over creamy polenta for an extra comforting twist that highlights its rustic elegance.
Chicken Apple Sausage and Cornbread Casserole
Savory and sophisticated, this comforting casserole marries the sweet notes of apple-infused sausage with the rustic charm of cornbread in a harmonious autumn dish. Succulent chicken apple sausage pairs beautifully with the golden cornbread topping, creating layers of flavor that meld together during baking. This elegant yet approachable recipe transforms simple ingredients into a memorable centerpiece perfect for cozy gatherings.
Ingredients
For the sausage filling:
– 1 lb chicken apple sausage, sliced into ½-inch rounds
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– ½ tsp dried thyme
– ¼ tsp black pepper
– 1 cup frozen corn kernels
For the cornbread topping:
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– ½ tsp salt
– 1 cup buttermilk
– 1 large egg
– ¼ cup unsalted butter, melted
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add sliced chicken apple sausage and cook for 5-7 minutes, turning occasionally, until browned on all sides.
4. Transfer sausage to the prepared baking dish using a slotted spoon, leaving drippings in the skillet.
5. Add diced onion to the same skillet and sauté for 4-5 minutes until translucent and lightly golden.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Sprinkle in ½ tsp dried thyme and ¼ tsp black pepper, stirring to combine.
8. Mix in 1 cup frozen corn kernels and cook for 2 minutes until heated through.
9. Spread the onion-corn mixture evenly over the sausage in the baking dish.
10. In a medium bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and ½ tsp salt until well combined.
11. In a separate bowl, whisk 1 cup buttermilk, 1 large egg, and ¼ cup melted butter until smooth.
12. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
13. Drop spoonfuls of the cornbread batter over the sausage mixture, then spread gently to cover most of the surface.
14. Bake at 375°F for 25-30 minutes until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
15. Let the casserole rest for 10 minutes before serving to allow the layers to set.
The golden cornbread crust provides a delightful textural contrast to the juicy sausage filling beneath, while the subtle sweetness of apple-infused sausage complements the savory corn and thyme notes beautifully. Serve this elegant casserole alongside a crisp autumn salad or roasted root vegetables for a complete seasonal meal that celebrates the flavors of fall.
Chicken Apple Sausage and Mushroom Stroganoff
Yielded by the crisp autumn air, this comforting twist on a classic brings together savory chicken apple sausage and earthy mushrooms in a luxurious cream sauce. Perfect for weeknight dinners yet elegant enough for company, this stroganoff transforms humble ingredients into something truly special. The subtle sweetness of apple complements the rich, creamy sauce in a harmonious balance that will become an instant favorite.
Ingredients
For the stroganoff base:
1 lb chicken apple sausage, sliced into ½-inch rounds
8 oz cremini mushrooms, sliced ¼-inch thick
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
For the sauce:
2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 tbsp Dijon mustard
½ tsp smoked paprika
¼ tsp freshly grated nutmeg
For serving:
12 oz wide egg noodles
2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil for the egg noodles.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken apple sausage slices and cook for 4-5 minutes until browned on both sides.
- Transfer sausage to a plate using a slotted spoon, leaving drippings in the skillet.
- Add butter to the same skillet and melt over medium heat.
- Sauté onions for 3-4 minutes until translucent and fragrant.
- Add mushrooms and cook for 6-7 minutes until they release their liquid and turn golden brown.
- Stir in garlic and cook for 30 seconds until aromatic.
- Sprinkle flour over the mushroom mixture and cook for 1 minute while stirring constantly.
- Gradually whisk in chicken broth, scraping up any browned bits from the pan bottom.
- Simmer the sauce for 2-3 minutes until slightly thickened.
- Stir in heavy cream, Dijon mustard, smoked paprika, and nutmeg.
- Return sausage to the skillet and reduce heat to low.
- Cook egg noodles in boiling water for 6-7 minutes until al dente.
- Drain noodles thoroughly and return to the pot.
- Pour the stroganoff sauce over the cooked noodles and toss to combine.
- Garnish with fresh parsley before serving.
Zestful and deeply satisfying, this stroganoff achieves a velvety texture that clings beautifully to each noodle. The chicken apple sausage provides delightful bursts of sweet-savory flavor against the earthy mushroom backdrop. For an elegant presentation, serve in shallow bowls with an extra sprinkle of smoked paprika and crusty bread for soaking up every last drop of the luxurious sauce.
Chicken Apple Sausage and Pear Salad with Balsamic Dressing
Heralding the perfect balance of sweet and savory, this sophisticated salad transforms humble ingredients into an elegant autumnal masterpiece. With tender chicken apple sausage, caramelized pears, and a rich balsamic dressing, it offers both comfort and refinement in every bite. The contrasting textures and flavors create a dish that feels simultaneously rustic and polished, ideal for transitioning from summer’s lightness to winter’s warmth.
Ingredients
For the Salad Base:
– 4 cups mixed baby greens
– 2 ripe pears, thinly sliced
– 1/4 cup toasted walnuts, roughly chopped
For the Sausage:
– 12 oz chicken apple sausage links
– 1 tbsp olive oil
For the Dressing:
– 1/4 cup extra virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1/2 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken apple sausage links and cook for 6-8 minutes, turning every 2 minutes until golden brown on all sides.
3. Transfer cooked sausage to a cutting board and let rest for 3 minutes before slicing into 1/2-inch rounds.
4. In the same skillet, add pear slices and cook over medium heat for 3-4 minutes until lightly caramelized but still firm.
5. Whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until emulsified.
6. Arrange 4 cups mixed baby greens evenly across four serving plates.
7. Distribute caramelized pear slices evenly over the greens.
8. Scatter sliced sausage rounds among the plates.
9. Sprinkle 1/4 cup toasted walnuts over each salad.
10. Drizzle balsamic dressing generously over each assembled salad.
11. Serve immediately while components maintain their distinct temperatures and textures.
Velvety pear slices melt against the crisp greens, while the savory sausage provides satisfying heft and the toasted walnuts add essential crunch. The balsamic dressing ties everything together with its sweet-tart complexity, making this salad substantial enough for a main course yet elegant enough for entertaining. Consider serving it alongside crusty bread to soak up every last drop of the exquisite dressing.
Chicken Apple Sausage and Gruyère Tart
A sophisticated yet approachable centerpiece for any gathering, this savory tart combines the sweet notes of caramelized apples with the rich depth of Gruyère and savory chicken sausage, all nestled within a flaky, buttery crust that promises both elegance and comfort in every bite.
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 3-4 tbsp ice water
- ¼ tsp salt
For the filling:
- 2 chicken apple sausages, casings removed
- 1 medium apple, peeled and thinly sliced
- 1 cup shredded Gruyère cheese
- ½ cup heavy cream
- 2 large eggs
- ¼ tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F.
- Combine 1 ¼ cups all-purpose flour, ½ cup cold cubed unsalted butter, and ¼ tsp salt in a food processor, pulsing until the mixture resembles coarse crumbs.
- Add 3-4 tbsp ice water, one tablespoon at a time, pulsing just until the dough comes together. Tip: Handle the dough minimally to keep the butter cold, which ensures a flaky crust.
- Press the dough into a 9-inch tart pan, ensuring it covers the bottom and sides evenly, then chill it in the refrigerator for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans, then bake at 375°F for 12 minutes.
- Remove the parchment and weights, and bake the crust for another 5 minutes until lightly golden, then set it aside to cool slightly.
- Heat 1 tbsp olive oil in a skillet over medium heat, then cook the sausage (casings removed) for 5-7 minutes, breaking it into small crumbles until browned.
- Add the thinly sliced apple to the skillet and cook for 3-4 minutes until softened and lightly caramelized. Tip: Sautéing the apples enhances their natural sweetness and prevents a soggy tart.
- Whisk together ½ cup heavy cream, 2 large eggs, and ¼ tsp black pepper in a bowl until smooth.
- Sprinkle 1 cup shredded Gruyère cheese evenly over the pre-baked crust.
- Top the cheese with the cooked sausage and apple mixture, spreading it in an even layer.
- Pour the cream and egg mixture over the filling, ensuring it covers the ingredients evenly.
- Bake the tart at 375°F for 25-30 minutes, or until the filling is set and the top is golden brown. Tip: Check for doneness by gently shaking the pan; the center should not jiggle.
- Let the tart cool for 10 minutes before slicing and serving.
Layers of flaky pastry give way to a creamy, savory filling where the subtle sweetness of apples balances the hearty sausage and nutty Gruyère. Serve warm slices alongside a crisp arugula salad for a complete meal, or enjoy it as an impressive appetizer cut into delicate wedges.
Chicken Apple Sausage and Broccoli Stir-Fry
Lusciously combining sweet, savory, and earthy notes, this Chicken Apple Sausage and Broccoli Stir-Fry transforms humble ingredients into an elegant weeknight masterpiece. The subtle sweetness of apple-infused sausage pairs beautifully with crisp-tender broccoli florets, all brought together by a glossy, aromatic sauce that clings perfectly to every component. In just minutes, you’ll have a restaurant-worthy dish that feels both sophisticated and comforting.
Ingredients
For the stir-fry:
– 1 lb chicken apple sausage, sliced into 1/2-inch rounds
– 4 cups broccoli florets
– 2 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 3 garlic cloves, minced
For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 1/4 tsp red pepper flakes
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add sliced chicken apple sausage and cook until browned on both sides, approximately 4-5 minutes total, then transfer to a plate. Tip: Don’t overcrowd the skillet to ensure proper browning.
- Add remaining 1 tablespoon olive oil to the same skillet and heat for 30 seconds.
- Add broccoli florets and cook for 3 minutes, stirring occasionally, until bright green with slight charring.
- Add sliced onion and cook for 2 more minutes until slightly softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and red pepper flakes until smooth.
- Pour sauce mixture into the skillet and bring to a simmer, stirring constantly for 1 minute until thickened. Tip: The cornstarch will create a glossy coating that clings beautifully to the ingredients.
- Return browned sausage to the skillet and toss everything together until evenly coated, cooking for 1 final minute to heat through. Tip: Taste and adjust seasoning if needed, but the balanced sauce typically requires no additional salt.
Outstanding textures and flavors make this dish memorable—the juicy sausage provides savory depth while the broccoli maintains a satisfying crunch against the silky sauce. Consider serving it over cauliflower rice for a low-carb option or alongside jasmine rice to soak up every last drop of the sweet-savory glaze. The beautiful caramelization on the sausage and broccoli creates visual appeal that matches its sophisticated flavor profile.
Chicken Apple Sausage and Maple Glazed Carrots
Zestfully bridging the gap between rustic comfort and refined dining, this elegant dish transforms humble ingredients into a symphony of autumnal flavors. The savory chicken apple sausage pairs exquisitely with sweet maple-glazed carrots, creating a balanced composition that feels both sophisticated and deeply satisfying.
Ingredients
- For the Sausage and Carrots:
- 1 lb chicken apple sausage links
- 1 lb carrots, peeled and sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- For the Maple Glaze:
- 1/4 cup pure maple syrup
- 2 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Place the sliced carrots in a medium bowl and toss them with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
- Arrange the seasoned carrots in a single layer on one half of the prepared baking sheet.
- Prick each chicken apple sausage link 2-3 times with a fork to prevent splitting during cooking.
- Place the sausage links on the empty half of the baking sheet and drizzle them with the remaining 1 tablespoon of olive oil.
- Roast the carrots and sausages in the preheated oven for 20 minutes, until the carrots begin to soften and the sausages develop light golden coloring.
- While the ingredients roast, prepare the maple glaze by combining 1/4 cup maple syrup, 2 tablespoons butter, 1 tablespoon apple cider vinegar, and 1/4 teaspoon cinnamon in a small saucepan over medium heat.
- Whisk the glaze mixture constantly for 3-4 minutes until the butter melts completely and the ingredients emulsify into a smooth, glossy sauce.
- Remove the baking sheet from the oven and carefully pour the warm maple glaze over the partially cooked carrots, using a spatula to toss them until evenly coated.
- Return the baking sheet to the oven and continue roasting for another 10-12 minutes, until the carrots are tender with caramelized edges and the sausages reach an internal temperature of 165°F.
- Transfer the glazed carrots and sausages to a serving platter, pouring any remaining pan juices over the dish.
The finished carrots boast a delightful contrast between their tender interiors and caramelized exteriors, while the sausages remain juicy with subtle apple notes that complement the maple’s warmth. For an elegant presentation, slice the sausages diagonally and fan them around the glazed carrots, creating a visually striking centerpiece that celebrates autumn’s bounty.
Summary
A fantastic collection of chicken apple sausage recipes that bring cozy comfort to your table! From quick weeknight dinners to impressive weekend meals, these dishes offer something delicious for every occasion. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to share this tasty roundup on Pinterest for fellow food lovers to discover!
