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Main courses
Sausage fricadelle with chicken, apples and sage
Portions:
4Preparation:
5 min.Cooking:
15 min.Ingredients
- 454 g (1 lb) ground chicken, raw
- 1 apple
- 250 ml (1 cup) onions, thinly sliced
- 30 ml (2 tablespoons) fresh sage or 10 ml (2 teaspoons) sage, dried
- 1.25 ml (1/4 teaspoon) allspice
- 2 garlic cloves, minced
- 2.5 ml (1/2 teaspoon) salt
- 5 ml (1 teaspoon) pepper
- 1 egg, lightly beaten
Preparation
- Grate the apple, without removing the skin, and mix with the onion, sage, allspice, garlic, salt, pepper and beaten egg in a large bowl. Add the chopped chicken and mix well.
- Shape into eight 1.2 cm (½ in.) thick fricadelles. To facilitate cooking, refrigerate the fricadelles, covered with wax paper, for at least 2 hours, or overnight. This will help them retain their shape.
- Cook fricadelles in a non-stick pan for approx. 6 minutes on each side. Alternatively, heat up the barbecue, place the fricadelles on a sheet of aluminum foil sprayed with cooking spray and grill for approx. 6 minutes on each side at medium heat, or until a meat thermometer inserted in the chicken pieces registers 74°C (165°F).
Tips and tricks
Delicious low-fat, low-salt alternative to traditional sausage.
This recipe was created by Nancy Guppy, RD, MHSc and is courtesy of the website: www.lepoulet.qc.ca
Portions:
3Preparation:
60 minutesCooking:
15 minutes
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