Craving something cozy yet exciting for dinner? Look no further than chicken apple sausage—the sweet-savory superstar that transforms weeknight meals into something special. Whether you’re whipping up a quick skillet dish or a comforting one-pot wonder, these 20 recipes promise delicious simplicity. Let’s dive in and discover your new favorite way to enjoy this versatile ingredient!
Chicken Apple Sausage and Sweet Potato Skillet
Let’s ditch the dinner drama with this one-pan wonder that’s about to become your weeknight MVP. Loaded with cozy fall flavors and ready in under 30 minutes, it’s the perfect answer to “what’s for dinner?”
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Chicken apple sausage links – 4 links (about 12 oz)
– Sweet potato – 1 large (about 1 lb), peeled
– Yellow onion – 1 medium
– Apple – 1 large (like Honeycrisp)
– Chicken broth – ½ cup
– Maple syrup – 2 tbsp
– Dried thyme – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the chicken apple sausage links to the skillet. Cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the sausages to a plate and set aside. (Tip: Don’t crowd the pan to ensure a good sear.)
3. While the sausages cook, dice the peeled sweet potato, onion, and apple into ½-inch pieces.
4. Add the remaining 1 tbsp of olive oil to the same skillet. Add the diced sweet potato and onion. Cook for 8-10 minutes, stirring occasionally, until the sweet potato begins to soften and the onion is translucent.
5. Stir in the diced apple, dried thyme, salt, and black pepper. Cook for 2 more minutes.
6. Pour in the chicken broth and maple syrup. Stir to combine, scraping up any browned bits from the bottom of the pan.
7. Slice the cooked sausages into ½-inch rounds and add them back to the skillet. Stir to combine.
8. Reduce the heat to medium-low. Cover the skillet and simmer for 5-7 minutes, or until the sweet potato is fork-tender and the liquid has reduced to a light glaze. (Tip: Keep the lid on to trap steam and cook the sweet potato through faster.)
9. Remove the skillet from the heat and let it rest, uncovered, for 2-3 minutes before serving. (Tip: This allows the flavors to meld and the sauce to thicken slightly.)
Perfectly balanced with savory sausage, sweet maple, and tender sweet potato, every bite is a cozy hug. Pile it high in bowls for a hearty meal, or spoon it over a bed of fluffy quinoa for extra staying power.
Chicken Apple Sausage with Roasted Brussels Sprouts
Escape the dinner rut with this one-pan wonder. Savory chicken apple sausage meets caramelized Brussels sprouts for a sweet-savory punch. Ready in under 30 minutes—perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken apple sausage – 1 lb
– Brussels sprouts – 1 lb
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F.
2. Trim the Brussels sprouts and cut them in half lengthwise.
3. Slice the chicken apple sausage into ½-inch thick rounds.
4. Place the Brussels sprouts and sausage on a large baking sheet.
5. Drizzle with 2 tbsp of olive oil, then sprinkle with ½ tsp salt and ¼ tsp black pepper.
6. Toss everything with your hands until evenly coated.
7. Spread the mixture in a single layer on the baking sheet.
8. Roast at 425°F for 20 minutes, flipping halfway through with a spatula.
9. Check that the Brussels sprouts are fork-tender and browned at the edges.
10. Remove from the oven and let rest for 2 minutes before serving.
What you get is crispy, caramelized sprouts with juicy, slightly sweet sausage. The edges char beautifully while the centers stay tender. Try it over creamy polenta or with a drizzle of balsamic glaze for extra flair.
Chicken Apple Sausage and Kale Soup
Huddle up, soup season is here! This cozy bowl packs savory chicken apple sausage with hearty kale in a rich broth. Grab your Dutch oven—let’s get simmering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Chicken apple sausage – 12 oz, sliced
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Kale – 4 cups, stems removed, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add sliced chicken apple sausage. Cook for 5–7 minutes, stirring occasionally, until browned on all sides. Remove sausage with a slotted spoon and set aside.
3. Add diced onion to the pot. Sauté for 4–5 minutes, stirring frequently, until translucent and softened.
4. Stir in minced garlic. Cook for 30 seconds, just until fragrant—don’t let it burn.
5. Pour in chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
6. Bring broth to a boil over high heat, then reduce to a simmer.
7. Add chopped kale to the simmering broth. Cook for 5 minutes, stirring once, until kale is wilted and tender.
8. Return browned sausage to the pot. Stir to combine.
9. Season with salt and black pepper. Simmer for 5 more minutes to let flavors meld.
10. Ladle soup into bowls and serve immediately.
Enjoy the tender kale and juicy sausage in every spoonful of this savory broth. Extra crusty bread is perfect for dipping, or top with a sprinkle of Parmesan for a salty kick.
Chicken Apple Sausage Breakfast Hash
Need a breakfast that’s fast, flavorful, and feels like a weekend treat? This one-pan hash brings savory chicken apple sausage together with crispy potatoes and sweet peppers. It’s the ultimate cozy morning fix.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken apple sausage – 12 oz
– Yukon gold potatoes – 1 lb
– Red bell pepper – 1 large
– Yellow onion – 1 medium
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Eggs – 4 large
Instructions
1. Dice the Yukon gold potatoes into ½-inch cubes.
2. Slice the chicken apple sausage into ¼-inch rounds.
3. Dice the red bell pepper and yellow onion into ½-inch pieces.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the diced potatoes to the skillet in a single layer. Cook undisturbed for 5 minutes to develop a golden crust.
6. Flip the potatoes and cook for another 5 minutes until tender and crispy on all sides. Tip: Don’t overcrowd the pan—work in batches if needed for maximum crispiness.
7. Push potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil to the empty space.
8. Add sausage rounds to the oil and cook for 3 minutes until browned.
9. Add diced bell pepper and onion to the skillet with the sausage.
10. Cook the vegetable mixture for 5 minutes, stirring occasionally, until softened.
11. Combine everything in the skillet and season with ½ tsp salt and ¼ tsp black pepper.
12. Create 4 small wells in the hash mixture with a spoon.
13. Crack one egg into each well. Tip: Crack eggs into a small bowl first to avoid shell fragments.
14. Cover the skillet and cook over medium-low heat for 5-7 minutes until egg whites are set but yolks are still runny. Tip: For firmer yolks, cook covered for 8-10 minutes.
15. Remove from heat and serve immediately.
Golden crispy potatoes mingle with the sweet-savory sausage and tender peppers, all topped with creamy yolks that create a rich sauce. Serve it straight from the skillet with hot sauce for extra kick, or fold it into warm tortillas for breakfast tacos.
Chicken Apple Sausage Pasta with Creamy Mustard Sauce
Sick of boring weeknight dinners? This chicken apple sausage pasta with creamy mustard sauce transforms pantry staples into a restaurant-worthy meal in under 30 minutes. Grab your skillet and let’s go.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken apple sausage – 12 oz
– Pasta – 12 oz
– Olive oil – 1 tbsp
– Garlic – 2 cloves
– Heavy cream – 1 cup
– Dijon mustard – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh parsley – 2 tbsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz of pasta to the boiling water and cook for 9-11 minutes, following package directions for al dente texture.
3. While the pasta cooks, slice 12 oz of chicken apple sausage into ½-inch rounds.
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the sausage rounds to the skillet in a single layer and cook for 4-5 minutes per side until browned and crispy.
6. Mince 2 cloves of garlic while the sausage cooks.
7. Reduce the skillet heat to medium and add the minced garlic to the sausage, cooking for 30 seconds until fragrant.
8. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
9. Whisk in 2 tbsp of Dijon mustard until fully incorporated into the sauce.
10. Season the sauce with ½ tsp salt and ¼ tsp black pepper, tasting and adjusting if needed.
11. Drain the cooked pasta, reserving ½ cup of pasta water.
12. Add the drained pasta directly to the skillet with the sauce.
13. Toss the pasta in the sauce for 1-2 minutes, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
14. Chop 2 tbsp of fresh parsley while the pasta finishes cooking.
15. Remove the skillet from heat and stir in the chopped parsley.
16. Serve immediately in shallow bowls.
Here’s why this works: the crispy sausage adds savory depth while the creamy mustard sauce provides tangy balance without overwhelming richness. For a fresh twist, top with arugula or serve alongside roasted Brussels sprouts—the mustard notes pair perfectly with bitter greens.
Chicken Apple Sausage and Apple Stuffed Acorn Squash
Jump into fall flavors with this savory-sweet stuffed squash. Just slice, stuff, and bake for a cozy dinner that feels fancy but comes together fast. It’s the perfect autumnal centerpiece that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– Acorn squash – 2 medium
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken apple sausage – 1 lb
– Apple – 1 large
– Onion – 1 medium
– Garlic – 2 cloves
– Fresh sage – 2 tbsp chopped
– Chicken broth – ½ cup
Instructions
1. Preheat your oven to 400°F.
2. Slice each acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash halves with 1 tbsp olive oil and season with ½ tsp salt and ¼ tsp black pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 25 minutes until the flesh is just tender when pierced with a fork.
6. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
7. Remove the casings from the chicken apple sausage and crumble the sausage into the skillet.
8. Cook the sausage for 5–7 minutes, breaking it up with a spatula, until browned and no longer pink.
9. Dice the apple and onion into ¼-inch pieces and mince the garlic.
10. Add the diced apple, onion, and minced garlic to the skillet with the sausage.
11. Sauté the mixture for 5 minutes until the onion is translucent and the apple is slightly softened.
12. Stir in the chopped fresh sage, remaining ½ tsp salt, ¼ tsp black pepper, and chicken broth.
13. Simmer the stuffing mixture for 3 minutes until the broth is mostly absorbed, then remove from heat.
14. Remove the roasted squash from the oven and flip the halves cut-side up on the baking sheet.
15. Divide the sausage-apple stuffing evenly among the four squash halves, packing it in firmly.
16. Return the stuffed squash to the oven and bake for an additional 20 minutes at 400°F until the tops are golden brown and the squash is fork-tender.
17. Let the stuffed squash rest for 5 minutes before serving to allow the flavors to meld.
Outcome: The roasted squash turns velvety and sweet, contrasting with the savory, herb-packed sausage filling. Each bite delivers a satisfying mix of textures—tender squash, juicy apple bits, and hearty sausage. Serve it straight from the baking sheet for a rustic presentation, or plate individually with a drizzle of balsamic glaze for an elegant touch.
Chicken Apple Sausage and Butternut Squash Risotto
Oozing with cozy vibes, this risotto blends sweet squash and savory sausage into one creamy pot. Grab your spoon—comfort food just leveled up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken apple sausage – 12 oz
– Butternut squash – 3 cups, cubed
– Arborio rice – 1½ cups
– Chicken broth – 4 cups
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Olive oil – 2 tbsp
– Parmesan cheese – ½ cup, grated
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a baking sheet. Roast for 25 minutes until tender and lightly browned.
2. Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent.
3. Add minced garlic to the pot and cook for 1 minute until fragrant.
4. Slice chicken apple sausage into ½-inch rounds and add to the pot. Cook for 6-8 minutes until browned, stirring occasionally.
5. Add Arborio rice to the pot and stir to coat with oil, toasting for 2 minutes until slightly translucent at the edges.
6. Pour in ½ cup of chicken broth and stir continuously until fully absorbed. Tip: Keep the broth warm in a separate saucepan for even cooking.
7. Continue adding broth ½ cup at a time, stirring constantly and allowing each addition to absorb before adding the next. This process takes about 20-25 minutes.
8. When rice is al dente and creamy, stir in roasted butternut squash, grated Parmesan cheese, and butter. Tip: Remove the pot from heat before adding cheese to prevent clumping.
9. Season with remaining ½ tsp salt and ¼ tsp black pepper. Stir gently to combine.
10. Let risotto rest for 3 minutes off heat to thicken slightly. Tip: Cover the pot during resting to retain moisture.
Kick back with a bowl of this risotto—the squash melts into the rice for a velvety texture, while the sausage adds a smoky-sweet punch. Top with extra Parmesan or fresh herbs for a restaurant-worthy finish.
Chicken Apple Sausage and Caramelized Onion Flatbread
You won’t believe how this sweet-savory combo hits every craving. Caramelized onions bring deep sweetness while chicken apple sausage adds juicy protein—all on crispy flatbread that’s ready in minutes. This is your new go-to weeknight hero that feels fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Naan flatbread – 4 pieces
– Chicken apple sausage – 1 lb
– Yellow onion – 1 large
– Olive oil – 2 tbsp
– Balsamic glaze – ¼ cup
– Fresh rosemary – 2 sprigs
– Shredded mozzarella – 1 cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the yellow onion into ¼-inch thick half-moons.
3. Heat 1 tbsp olive oil in a large skillet over medium heat.
4. Add the sliced onions to the skillet and cook for 15 minutes, stirring every 3-4 minutes to prevent burning.
5. While onions cook, slice the chicken apple sausage into ½-inch thick rounds.
6. After 15 minutes, push onions to one side of the skillet and add sausage rounds.
7. Cook sausage for 5-6 minutes until lightly browned on both sides, then mix with onions.
8. Remove the skillet from heat and stir in 2 tbsp balsamic glaze.
9. Place naan flatbreads on the prepared baking sheet and brush lightly with remaining 1 tbsp olive oil.
10. Evenly divide the sausage-onion mixture among the four flatbreads.
11. Strip rosemary leaves from stems, chop finely, and sprinkle over flatbreads.
12. Top each flatbread with ¼ cup shredded mozzarella.
13. Bake at 425°F for 8-10 minutes until cheese is melted and edges are golden brown.
14. Remove from oven and drizzle with remaining balsamic glaze.
15. Let cool for 2 minutes before slicing.
For crispy edges, place flatbread directly on the oven rack for the last 2 minutes of baking. Fresh rosemary adds aromatic depth that dried herbs can’t match—don’t skip it! Let the balsamic glaze cool slightly before drizzling to prevent it from soaking into the crust.
Finally, that crispy-chewy flatbread base holds up beautifully against the juicy sausage and sweet onions. The balsamic adds tangy brightness that cuts through the richness perfectly. Try serving it sliced into strips for easy appetizer sharing, or pair with a simple arugula salad for a complete meal.
Chicken Apple Sausage and Spinach Stuffed Shells
Ready to upgrade your pasta night? These Chicken Apple Sausage and Spinach Stuffed Shells are the cozy, savory-sweet dinner you didn’t know you needed. They’re surprisingly simple to make and guaranteed to disappear fast.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Jumbo pasta shells – 24 shells
– Chicken apple sausage – 1 lb
– Fresh spinach – 5 oz
– Ricotta cheese – 15 oz
– Mozzarella cheese – 2 cups, shredded
– Marinara sauce – 24 oz
– Olive oil – 1 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes exactly—they should be pliable but still firm (al dente). Tip: Stir occasionally to prevent sticking.
4. Drain the shells carefully and arrange them in a single layer on a baking sheet to cool.
5. Heat olive oil in a large skillet over medium-high heat.
6. Remove the sausage from its casings and add it to the skillet, breaking it apart with a spoon.
7. Cook the sausage for 6-8 minutes until it’s browned and no longer pink.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the fresh spinach and cook for 2-3 minutes until wilted. Remove the skillet from heat.
10. In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, salt, and black pepper.
11. Fold the sausage and spinach mixture into the ricotta mixture until evenly combined.
12. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish.
13. Stuff each cooked pasta shell generously with the sausage and cheese filling using a spoon. Tip: Hold the shell in your palm for better control.
14. Arrange the stuffed shells in a single layer in the baking dish.
15. Pour the remaining marinara sauce evenly over the top of the shells.
16. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the sauce.
17. Cover the baking dish tightly with aluminum foil.
18. Bake at 375°F for 25 minutes.
19. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden. Tip: Let it rest for 5 minutes before serving for easier portioning.
20. Serve immediately.
Savor the creamy, cheesy filling with savory sausage and sweet apple notes, all hugged by tender pasta. The texture is wonderfully rich yet balanced by the fresh spinach. For a fun twist, try serving individual shells in muffin tins for a grab-and-go appetizer.
Chicken Apple Sausage and Corn Chowder
A cozy bowl that’s basically fall in a pot. Savory chicken apple sausage meets sweet corn in a creamy, dreamy chowder that’s ready in under an hour. Perfect for chilly nights when you need something hearty without the hassle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Chicken apple sausage – 12 oz
– Yellow onion – 1 medium
– Russet potato – 1 large
– Frozen corn – 2 cups
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tbsp
Instructions
1. Slice the chicken apple sausage into ½-inch rounds.
2. Dice the yellow onion into ¼-inch pieces.
3. Peel and dice the russet potato into ½-inch cubes.
4. Heat a large pot over medium-high heat for 2 minutes.
5. Add the sausage slices and cook for 5–7 minutes, stirring occasionally, until browned on both sides. Remove and set aside.
6. In the same pot, melt the butter over medium heat.
7. Add the diced onion and cook for 4–5 minutes, stirring frequently, until translucent and fragrant.
8. Sprinkle the all-purpose flour over the onions and stir constantly for 1 minute to form a roux. Tip: This prevents a floury taste in the chowder.
9. Gradually pour in the chicken broth while whisking continuously to avoid lumps.
10. Add the diced potato, frozen corn, salt, and black pepper.
11. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, uncovered, until the potatoes are fork-tender.
12. Stir in the cooked sausage, heavy cream, and fresh thyme.
13. Simmer for an additional 5 minutes over low heat, stirring occasionally, until heated through. Tip: Do not boil after adding cream to prevent curdling.
14. Taste and adjust seasoning if needed, but avoid over-salting. Tip: The sausage adds saltiness, so go light at first.
15. Ladle the chowder into bowls and serve immediately.
Fluffy potatoes and tender corn swim in a velvety, slightly sweet broth with pops of savory sausage. For a fun twist, top it with crispy bacon bits or serve alongside crusty bread for dipping. This chowder thickens as it sits, making leftovers even more luxurious the next day.
Chicken Apple Sausage and Red Cabbage Stir-Fry
Forget boring weeknight dinners. Fire up your skillet for a flavor-packed stir-fry that’s ready in a flash. This sweet-savory combo hits all the right notes with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken apple sausage – 1 lb
– Red cabbage – ½ head, thinly sliced
– Red onion – 1 medium, thinly sliced
– Apple cider vinegar – 2 tbsp
– Maple syrup – 1 tbsp
– Olive oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Slice 1 lb chicken apple sausage into ½-inch rounds.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add sausage slices to the skillet in a single layer.
4. Cook sausage for 4-5 minutes, flipping once halfway, until browned on both sides.
5. Remove sausage from skillet with a slotted spoon and set aside on a plate.
6. Add thinly sliced red onion to the same skillet.
7. Sauté onion for 3-4 minutes, stirring frequently, until softened and translucent.
8. Add thinly sliced red cabbage to the skillet.
9. Cook cabbage and onion together for 8-10 minutes, stirring every 2 minutes, until cabbage is wilted and slightly caramelized.
10. Pour 2 tbsp apple cider vinegar over the cabbage mixture.
11. Stir in 1 tbsp maple syrup and ½ tsp salt.
12. Return cooked sausage to the skillet.
13. Toss everything together and cook for 2-3 more minutes until heated through.
14. Remove skillet from heat.
Buttery cabbage and crispy sausage create a perfect texture contrast. The tangy vinegar cuts through the sweetness for a balanced bite. Serve it over mashed potatoes or stuff it into warm tortillas for a fun twist.
Chicken Apple Sausage and Mushroom Gravy over Mashed Potatoes
Huddle up for a cozy dinner that’s ready in under an hour. This hearty, savory bowl combines juicy chicken apple sausage and earthy mushrooms in a rich gravy, all piled over creamy mashed potatoes. It’s the ultimate comfort meal that feels fancy but comes together fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Chicken apple sausage – 4 links
– Mushrooms – 8 oz
– Onion – 1 medium
– Garlic – 2 cloves
– Butter – 4 tbsp
– Flour – 2 tbsp
– Chicken broth – 2 cups
– Heavy cream – ½ cup
– Russet potatoes – 2 lbs
– Milk – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Peel and dice the potatoes into 1-inch cubes.
2. Place the potatoes in a large pot, cover with cold water, and add ½ tsp salt.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
4. While the potatoes cook, slice the chicken apple sausage into ½-inch rounds.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
6. Add the sausage slices and cook for 5–7 minutes, stirring occasionally, until browned on both sides. Remove from the skillet and set aside.
7. In the same skillet, melt 2 tbsp butter over medium heat.
8. Dice the onion, mince the garlic, and slice the mushrooms.
9. Add the onion to the skillet and cook for 3–4 minutes until softened.
10. Add the mushrooms and garlic, cooking for another 5–7 minutes until the mushrooms release their liquid and turn golden brown.
11. Sprinkle 2 tbsp flour over the mushroom mixture and stir constantly for 1–2 minutes to cook off the raw flour taste.
12. Gradually pour in 2 cups chicken broth while whisking to prevent lumps.
13. Bring the gravy to a simmer and cook for 5 minutes until it thickens slightly.
14. Stir in ½ cup heavy cream and return the sausage to the skillet. Simmer for 2–3 minutes until heated through.
15. Drain the cooked potatoes and return them to the pot.
16. Add 2 tbsp butter, ½ cup milk, ½ tsp salt, and ¼ tsp black pepper to the potatoes.
17. Mash the potatoes with a potato masher or hand mixer until smooth and creamy.
18. Season the gravy with ¼ tsp black pepper and adjust salt if needed.
19. Serve the mashed potatoes in bowls, topped generously with the sausage and mushroom gravy.
Nothing beats the creamy, velvety texture of the mashed potatoes against the chunky, savory gravy. The sweet hint from the sausage pairs perfectly with the earthy mushrooms, making each bite deeply satisfying. Try serving it in a cast-iron skillet for a rustic presentation, or garnish with fresh thyme for an extra pop of flavor.
Chicken Apple Sausage and Brie Grilled Cheese
Craving comfort food with a gourmet twist? Combine savory chicken apple sausage with creamy brie in this next-level grilled cheese. It’s the perfect cozy meal that feels fancy but comes together in minutes.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Chicken apple sausage – 2 links
– Brie cheese – 4 oz
– Sourdough bread – 4 slices
– Butter – 2 tbsp
– Dijon mustard – 1 tbsp
Instructions
1. Remove the casings from 2 chicken apple sausage links by slicing them lengthwise with a knife and peeling off the casing.
2. Heat a skillet over medium heat and add the sausage meat, breaking it into small crumbles with a spatula.
3. Cook the sausage for 5–7 minutes, stirring occasionally, until it’s browned and no longer pink. Tip: Don’t overcrowd the pan to ensure even browning.
4. Transfer the cooked sausage to a plate and wipe the skillet clean with a paper towel.
5. Slice 4 oz of brie cheese into thin pieces, discarding the rind if desired for a smoother melt.
6. Spread 1 tbsp of Dijon mustard evenly on 2 slices of sourdough bread.
7. Divide the cooked sausage and brie slices between the mustard-coated bread slices, then top with the remaining 2 bread slices.
8. Spread 1 tbsp of butter on the outside of each sandwich, coating both sides evenly. Tip: Use softened butter for easier spreading without tearing the bread.
9. Heat the same skillet over medium-low heat and place the sandwiches in the pan.
10. Cook for 3–4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted. Tip: Cover the skillet with a lid for the last minute to help the cheese melt faster without burning the bread.
11. Remove the sandwiches from the skillet and let them rest for 1 minute before slicing.
12. Slice each sandwich in half diagonally and serve immediately.
Let the gooey brie mingle with the sweet-savory sausage for a rich, indulgent bite. The crispy sourdough adds a satisfying crunch, making this perfect for dipping into tomato soup or pairing with a simple side salad for a complete meal.
Chicken Apple Sausage and Lentil Stew
Zesty flavors meet cozy comfort in this one-pot wonder. Grab your Dutch oven—this hearty stew comes together fast with minimal cleanup. Savory chicken apple sausage pairs perfectly with earthy lentils for a satisfying meal.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Olive oil – 2 tbsp
– Chicken apple sausage – 1 lb
– Yellow onion – 1 medium
– Carrots – 2 medium
– Garlic – 3 cloves
– Dried green lentils – 1 cup
– Chicken broth – 4 cups
– Dried thyme – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat for 1 minute.
2. Slice chicken apple sausage into ½-inch rounds.
3. Add sausage rounds to the hot oil and cook for 5 minutes, turning occasionally until browned on both sides.
4. Remove sausage with a slotted spoon and set aside on a plate.
5. Dice yellow onion and carrots into ½-inch pieces while the sausage cooks to save time.
6. Add diced onion and carrots to the same pot and cook for 5 minutes, stirring occasionally until softened.
7. Mince garlic cloves.
8. Add minced garlic to the pot and cook for 1 minute until fragrant.
9. Pour in dried green lentils and stir to coat with oil.
10. Add chicken broth, dried thyme, bay leaf, salt, and black pepper.
11. Bring the mixture to a boil over high heat.
12. Reduce heat to low, cover the pot, and simmer for 25 minutes.
13. Return the browned sausage to the pot after 25 minutes.
14. Continue simmering uncovered for 5 more minutes until the lentils are tender but not mushy.
15. Remove the bay leaf and discard.
16. Ladle the stew into bowls.
Gloriously thick and packed with savory-sweet notes from the sausage. The lentils create a creamy texture without any dairy. Serve it over mashed potatoes or with crusty bread for dipping into the rich broth.
Chicken Apple Sausage and Pear Salad with Honey Dijon Dressing
Hear this: a salad that actually satisfies. We’re tossing savory chicken apple sausage with sweet pears and a tangy honey Dijon dressing. It’s the perfect balance of hearty and fresh, ready in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Chicken apple sausage – 12 oz
– Pear – 1 large
– Mixed greens – 5 oz
– Olive oil – 1 tbsp
– Dijon mustard – 2 tbsp
– Honey – 1 tbsp
– Apple cider vinegar – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Slice the chicken apple sausage into ½-inch rounds.
2. Heat a skillet over medium-high heat and add the olive oil.
3. Add the sausage rounds to the hot skillet in a single layer.
4. Cook the sausage for 3–4 minutes per side until browned and heated through, then transfer to a plate.
5. Core the pear and slice it thinly.
6. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth.
7. Place the mixed greens in a large serving bowl.
8. Arrange the cooked sausage rounds and pear slices on top of the greens.
9. Drizzle the honey Dijon dressing over the salad just before serving.
10. Toss the salad gently to coat everything evenly.
Zesty and crisp, this salad delivers a fantastic mix of textures—juicy pears, tender sausage, and crunchy greens. The honey Dijon dressing ties it all together with a sweet and tangy kick. Try serving it in individual bowls topped with extra black pepper for a simple, elegant presentation.
Chicken Apple Sausage and Wild Rice Pilaf
Zesty and wholesome, this one-pan wonder combines savory sausage with nutty rice for a fuss-free dinner. Bold flavors meet minimal cleanup—perfect for busy weeknights when you crave something satisfying without the hassle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken apple sausage – 1 lb
– Wild rice blend – 1 cup
– Chicken broth – 2 cups
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken apple sausage, sliced into ½-inch rounds, and cook until browned on both sides, 5–7 minutes total. Remove sausage and set aside.
3. In the same skillet, add diced onion and cook until translucent, 3–4 minutes, scraping up any browned bits from the sausage for extra flavor.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add wild rice blend to the skillet and toast for 1 minute, stirring constantly to coat in oil.
6. Pour in chicken broth, salt, and black pepper, then bring to a boil.
7. Reduce heat to low, cover the skillet, and simmer for 25 minutes until rice is tender and liquid is absorbed.
8. Return the browned sausage to the skillet, stir gently to combine, and cook uncovered for 5 minutes to heat through.
9. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
10. Fluff the pilaf with a fork to separate grains for a light, fluffy texture.
Unbelievably hearty, this pilaf boasts a chewy texture from the wild rice and juicy bursts from the sausage. Serve it topped with a sprinkle of fresh parsley or alongside roasted vegetables for a colorful, complete meal that’s as versatile as it is delicious.
Chicken Apple Sausage and Cabbage Skillet with Caraway Seeds
Overwhelmed by holiday chaos? This one-pan wonder is your savior. Grab your skillet—let’s transform simple ingredients into a cozy, flavor-packed meal in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken apple sausage – 1 lb
– Green cabbage – ½ head
– Yellow onion – 1 medium
– Olive oil – 2 tbsp
– Caraway seeds – 1 tsp
– Apple cider vinegar – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Slice 1 lb of chicken apple sausage into ½-inch rounds.
2. Thinly slice ½ head of green cabbage and 1 medium yellow onion.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
4. Add sausage rounds to the skillet and cook for 5 minutes, turning occasionally until browned on all sides. Tip: Don’t overcrowd the pan to ensure even browning.
5. Remove sausage from skillet and set aside on a plate.
6. Add sliced onion to the same skillet and cook for 3 minutes, stirring frequently until softened.
7. Stir in sliced cabbage and cook for 8 minutes, tossing occasionally until wilted and lightly charred at the edges. Tip: Keep the heat steady to avoid burning the cabbage.
8. Sprinkle 1 tsp of caraway seeds, ½ tsp of salt, and ¼ tsp of black pepper over the cabbage mixture.
9. Return sausage to the skillet and stir to combine.
10. Pour 1 tbsp of apple cider vinegar over the skillet and cook for 2 more minutes, stirring once. Tip: The vinegar adds brightness and helps deglaze the pan for extra flavor.
11. Remove skillet from heat.
Kick back and dig into this hearty skillet—the cabbage turns tender with a slight crunch, while the caraway seeds add an earthy, aromatic punch that pairs perfectly with the sweet-savory sausage. Serve it straight from the pan with crusty bread to soak up the juices, or top with a fried egg for a next-day brunch twist.
Chicken Apple Sausage and Herb-Stuffed Bell Peppers
Grab your skillet because we’re stuffing peppers with a sweet-savory twist that’s about to become your new weeknight hero. Chicken apple sausage meets fresh herbs for a cozy, flavor-packed bite that’s as easy as it is delicious—perfect for meal prep or a quick family dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Bell peppers – 4 large
– Chicken apple sausage – 1 lb
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Fresh thyme – 1 tbsp, chopped
– Fresh parsley – 2 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Shredded mozzarella cheese – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers cut-side up in a baking dish.
4. Heat olive oil in a large skillet over medium-high heat.
5. Remove the sausage from its casing and add it to the skillet, breaking it into small pieces with a spatula.
6. Cook the sausage for 5–7 minutes until browned and no longer pink.
7. Add the diced onion to the skillet and cook for 3–4 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Remove the skillet from heat and mix in the thyme, parsley, salt, and black pepper.
10. Evenly divide the sausage mixture among the bell peppers, packing it down lightly.
11. Top each pepper with shredded mozzarella cheese.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
14. Let the peppers rest for 5 minutes before serving.
These peppers bake up tender with a juicy, herb-infused filling that’s balanced by the subtle sweetness from the sausage. Try serving them over a bed of quinoa or with a side salad for a complete meal—the melted cheese adds a gooey finish that’s downright irresistible.
Chicken Apple Sausage and Maple Glazed Carrots
Unwrap your weeknight dinner game with this sweet-savory combo that’s ready in a flash. Sear juicy chicken apple sausage alongside maple-glazed carrots for a cozy, balanced plate that feels fancy without the fuss. Perfect for busy evenings when you crave something hearty and wholesome.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken apple sausage – 1 lb
– Carrots – 1 lb
– Maple syrup – ¼ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the carrots and slice them into ½-inch thick rounds.
3. Toss the carrot rounds with 1 tbsp olive oil, salt, and black pepper on the baking sheet.
4. Roast the carrots in the preheated oven for 15 minutes.
5. While the carrots roast, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
6. Add the chicken apple sausage to the skillet and sear for 3–4 minutes per side until browned and heated through.
7. Remove the carrots from the oven and drizzle them evenly with maple syrup.
8. Return the carrots to the oven and roast for an additional 5–7 minutes until caramelized and tender.
9. Slice the seared sausage into ½-inch pieces.
10. Serve the sausage pieces alongside the maple-glazed carrots immediately.
Make this dish shine with its caramelized, sticky-sweet carrots that contrast the savory, juicy sausage. The maple glaze adds a rich depth that pairs beautifully with the subtle apple notes in the sausage—try serving it over creamy polenta or with a side of crusty bread to soak up the extra glaze.
Summary
Savory chicken apple sausage offers endless possibilities for delicious, comforting meals. We hope this roundup inspires you to try something new in your kitchen! Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
