Chicken, Apple, Herb Breakfast Sausage
Recipe courtesy Emeril Lagasse, 2001

2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup grated Fuji or McIntosh apple
1 teaspoon minced garlic
1 1/2 pounds ground chicken
1/2 pound ground pork
1 tablespoon chopped thyme
1 tablespoon chopped sage
1 1/2 teaspoon salt
3/4 teaspoon white pepper
1/4 cup vegetable oil [or less]
Chives, to garnish

In a large, heavy skillet heat 2 tablespoons of olive oil over medium-high heat. Add the onions and apples and cook, stirring, for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Remove from the pan and cool.

In a large bowl combine the chicken, pork, thyme, sage, salt and pepper. Add the cooled onion mixture and mix well.

On a plastic-covered surface, form the mixture into 8 (4-ounce) patties, about 3 inches in diameter each.

Heat 2 tablespoons of vegetable oil in a 12-inch skillet over high heat. Add 4 patties to the pan and cook until golden brown, about 3 to 4 minutes per side. Remove from the pan and cook the other 4, or refrigerate or freeze the remaining patties. Serve hot.

Good served with eggs.

Yield: 8 patties