Chicken Sausage Patties with Apples & Sage

Grate the apple with skin on and mix with onion, sage, allspice, garlic, salt, pepper, and beaten egg in a large bowl. Add in ground chicken and stir until very well combined.

Shape mixture into eight ½ inch (1.2 cm) thick patties. To make cooking easier, refrigerate patties, covered in wax paper, for at least 2 hours or overnight. This helps the patties hold their shape.

Pan fry patties in a non-stick skillet for about 6 minutes per side. Alternately, put patties on a sheet of foil sprayed with non-stick spray. Place on a preheated barbecue and grill for about 6 minutes per side at medium heat or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).