Apple Chicken Sausage Brunch Braid Recipes

Steps:

• In a large, heavy skillet heat 2 Tbs of olive oil over medium-high heat.
• Add the onions and apples.
• Cook, stirring for 3-4 min or until onions have softened.
• Add the garlic and cook for 30 sec to 1 minute.
• Remove from the heat and cool.
• In a large bowl combine the chicken, pork, thyme, sage, salt and pepper.
• Add the cooled onion mixture and mix well.
• At this point take a small piece of the mixture and cook in a skillet with a little vegetable oil, taste to test the salt and seasoning - add more is necessary.
• On a plastic-covered surface, form the mixture into 8 good sized patties or 16 smaller patties.
• Heat 2 Tbs of vegetabel oil in a 12-inch skillet over high heat.
• Add 4 patties (or more if smaller) to the pan and cook until golden brown, about 3-4 min per side.
• Place cooked patties in a warm oven while you cook the rest of the patties.
• Add more oil if necessary and continue cooking patties in the same manner.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet and cook and stir apple-chicken sausage, sweet potatoes, celery, red onion, red bell pepper, and garlic in the hot oil until vegetables are cooked through but not soft, about 15 minutes. Transfer to a large bowl and season with salt and black pepper. Stir grape halves into sausage mixture.
• Mix cream cheese, blue cheese, and rosemary in a bowl.
• Place sheets of puff pastry onto a large baking sheet. Use a rolling pin to flatten the puff pastry sheets and join them along a long edge into one large sheet. Starting with a long edge, use a sharp knife to cut strips into pastry about 1 1/2 inches apart and 3 inches deep. Repeat cutting strips into the opposite long edge, leaving a fringe of cut pastry strips on each opposite edge and an uncut wide strip of pastry in the middle.
• Spread filling evenly down the uncut center of the pastry sheet; drop spoonfuls of blue cheese mixture over the filling.
• Braid the pastry by lifting a left and right pastry strip, crossing the two strips over the filling, and twisting one time to join. Repeat braiding the pastry all down the roll, crossing opposite pairs of strips over the filling and twisting one time. Sprinkle the pastry with sliced almonds.
• Bake in the preheated oven until the filling is hot and the pastry is golden brown, about 30 minutes.

Steps:

• Preheat oven to 400*F In a large bowl combine sausage, syrup, eggs, green onions, stuffing mix and apples. Mix well with spatula and or hands and set aside. I find hands work great for this! Roll out each pastry sheet to a 16 x 12 inch rectangle on a baking mat, parchment paper or nonstick foil. Place half of the sausage mixture down the center of one of the pastry sheets. Fold up each end of pastry sheet to cover edges at each end of sausage. Slice 1 inch slits down both sides of pastry then fold up strips on top of sausage, alternating sides like a braid. Transfer braid to a cookie sheet. Repeat the above steps for second pastry sheet and braid. Bake for 30 - 40 minutes or until golden brown. Remove from oven and allow to sit for 5 minutes before cutting into slices. Drizzle with additional maple syrup and enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet and cook and stir apple-chicken sausage, sweet potatoes, celery, red onion, red bell pepper, and garlic in the hot oil until vegetables are cooked through but not soft, about 15 minutes. Transfer to a large bowl and season with salt and black pepper. Stir grape halves into sausage mixture.
• Mix cream cheese, blue cheese, and rosemary in a bowl.
• Place sheets of puff pastry onto a large baking sheet. Use a rolling pin to flatten the puff pastry sheets and join them along a long edge into one large sheet. Starting with a long edge, use a sharp knife to cut strips into pastry about 1 1/2 inches apart and 3 inches deep. Repeat cutting strips into the opposite long edge, leaving a fringe of cut pastry strips on each opposite edge and an uncut wide strip of pastry in the middle.
• Spread filling evenly down the uncut center of the pastry sheet; drop spoonfuls of blue cheese mixture over the filling.
• Braid the pastry by lifting a left and right pastry strip, crossing the two strips over the filling, and twisting one time to join. Repeat braiding the pastry all down the roll, crossing opposite pairs of strips over the filling and twisting one time. Sprinkle the pastry with sliced almonds.
• Bake in the preheated oven until the filling is hot and the pastry is golden brown, about 30 minutes.

Steps:

• In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties. , In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.