It’s delicious, juicy, and loaded with extra goodies. Will be a little sticky. Chicken thighs and pancetta make for a succulent chicken apple sausage, used to start a savory sage-infused gravy and served atop Chef John's buttermilk biscuits. Here's what you will need: 1 tablespoon olive oil 1 pound chicken apple sausage, sliced 1/2 large onion, chopped 2 cloves of garlic, minced 1 granny smith apple, chopped 2 cups chicken broth 1 (14.5 oz) can of tomatoes with green chilies 1/2 cup heavy cream 10 ounces pasta (I used Cellentani.) Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Chicken and Apple Sausage Vegetable Skillet – an easy, one-pot meal full of juicy sausage and fresh veggies. Chicken and Apple breakfast sausage has to be one of my favorites. *Animals raised with no antibiotics ever or growth promotants, on vegetarian feed with no animal by products (beef is 100% grass-fed) and with space to engage in … Generously coat the pan with cooking spray and heat over medium. Mix the syrup, chicken and apple mixture with remaining ingredients, and squeeze the mixture with your hands until well blended. Cut into 1" dices. The meat and the fat needs to be chilled to around 33-35F. To make this recipe you’ll want to follow traditional sausage making practices. It’s healthy and delicious, and makes … One Pan Chicken Apple Sausage Pasta. Coarsely chop in food processor with dried apples. Remove the bones from the chicken thighs, leave the fat on. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Or, if desired, stuff the sausage into casings. Keep everything very cold.