13 Chicken Apple Sausage Recipes for Busy Weeknights

Chicken apple sausage brings a savory-sweet lean bite that cooks fast and plays well with almost any vegetable on hand. The apple keeps the chicken juicy while the seasonings give you a head start on flavor, so dinner can come together in one pan in under 30 minutes. Below, that same base goes in genuinely different directions, from crisp sheet-pan roasts to saucy pastas and hearty soups.

Start with the classic skillet for a simple weeknight win, try the creamy pasta when you want comfort, the breakfast hash for lazy mornings, and the grain bowl if you are packing lunches.

Which Chicken Apple Sausage Recipes Should You Make?

Classic Skillet Chicken Apple Sausage and Peppers

If you are new to cooking chicken apple sausage, this skillet with sweet peppers and onions is the one to start with, and it is the version I make most often on busy nights.

Ingredients (makes 4 servings)

• Chicken apple sausage, sliced into coins: 450 g (1 lb)
• Olive oil: 2 tbsp
• Red bell pepper, sliced: 1 large
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 2
• Smoked paprika: 1 tsp
• Kosher salt: 1/2 tsp
• Fresh parsley, chopped: 2 tbsp, for serving

Instructions

Step 1: Warm 1 tbsp of the olive oil in a large skillet over medium-high heat. You want the oil to shimmer before the sausage goes in, then slip the coins in and sear them for about 5 minutes, turning once, until both cut sides look browned at the edges.

Step 2: Slide the sausage onto a plate and add the remaining 1 tbsp olive oil to the skillet. The pan will still be hot, so tip in the sliced pepper and onion, stirring as they hit the oil. Give them 8 to 10 minutes, tossing occasionally, until the edges caramelize and you smell the onion turning sweet.

Step 3: The 2 minced garlic cloves and 1 tsp smoked paprika go in next. You will smell the paprika bloom within 30 seconds. Return the sausage and its juices to the pan, plus the 1/2 tsp kosher salt.

Step 4: Toss everything together for 2 minutes so the sausage heats through and the vegetables pick up the spice. Pull the pan off the heat and scatter the 2 tbsp fresh parsley over the top. Serve straight from the skillet with crusty bread or a spoonful of mustard on the side.

Sheet Pan Chicken Apple Sausage and Potatoes

Everything roasts on one pan while you get something else done, and the potatoes soak up every bit of drippings from the sausage.

Ingredients (makes 5 servings)

• Chicken apple sausage, cut into chunks: 550 g (1.2 lb)
• Baby potatoes, halved: 680 g (1.5 lb)
• Olive oil: 3 tbsp
• Dijon mustard: 1 tbsp
• Garlic powder: 1 tsp
• Dried thyme: 1/2 tsp
• Kosher salt: 3/4 tsp
• Broccoli florets: 250 g (2 cups)

Instructions

Step 1: Heat your oven to 425F (220C) and line a large rimmed baking sheet with parchment. You want the pan ready before you start tossing because this comes together fast.

Step 2: Whisk the 3 tbsp olive oil, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp dried thyme, and 3/4 tsp kosher salt in a large bowl. You want a thick dressing that clings to everything.

Step 3: Toss the halved baby potatoes and sausage chunks into the bowl and turn until every piece is coated, using your hands or a big spoon. Spread them on the prepared sheet pan in one layer with a little space between pieces.

Step 4: Roast the pan on the middle rack for 15 minutes. You will see the potatoes start to brown at the corners and the sausage getting shiny.

Step 5: Pull the pan out and scatter the 250 g broccoli florets among the potatoes and sausage. Slide it back into the oven for 10 to 12 more minutes, until the broccoli is tender with singed tips and you can smell the garlic.

Step 6: Rest the pan for 2 minutes, then scoop everything onto plates while still hot, spooning over any pan juices you find at the bottom.

Creamy Chicken Apple Sausage Pasta

A creamy sauce clings to short pasta and gets a bright lift from lemon at the end, and you will want a big spoon.

Ingredients (makes 5 servings)

• Short pasta, like rigatoni or penne: 340 g (12 oz)
• Chicken apple sausage, sliced: 450 g (1 lb)
• Olive oil: 1 tbsp
• Heavy cream: 240 ml (1 cup)
• Chicken stock: 120 ml (1/2 cup)
• Garlic cloves, minced: 3
• Baby spinach: 100 g (4 cups packed)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Lemon: 1, zested and juiced

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the 340 g pasta according to the package directions until barely al dente. You want it slightly firm because it will finish in the sauce.

Step 2: While the pasta cooks, warm the 1 tbsp olive oil in a wide skillet over medium heat. Slip the 450 g sliced sausage in and let it brown for about 4 minutes, turning once, until the edges look caramelized and you can hear a faint sizzle.

Step 3: The 3 minced garlic cloves go into the skillet to cook for 30 seconds, just until fragrant and you see them turn pale gold. Then pour in the 240 ml heavy cream and 120 ml chicken stock.

Step 4: Simmer the sauce over medium-low heat for 5 minutes, scraping up any browned bits from the bottom. The cream should thicken enough to coat the back of a spoon, which you can feel when you run a finger through it. Season with the lemon zest and a pinch of salt.

Step 5: Drain the pasta and add it straight to the skillet along with the 100 g baby spinach. Toss everything together for 2 minutes, letting the spinach wilt and the sauce cling to every noodle, and you’ll see the spinach go soft.

Step 6: Off the heat, fold in the 50 g Parmesan and a squeeze of the lemon juice. You’ll see the sauce turn glossy and slightly tighter. Serve in warm bowls with extra Parmesan on top.

Chicken Apple Sausage and White Bean Soup

A brothy, satisfying soup that comes together fast because the sausage already carries a lot of flavor, and it is the version for cold nights when you want something warm in 35 minutes.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Chicken apple sausage, sliced: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Carrot and celery, diced: 2 carrots plus 2 stalks
• Garlic cloves, minced: 3
• Chicken stock: 1.2 L (5 cups)
• Canned cannellini beans, drained: 2 cans (800 g total)
• Fresh thyme leaves: 1 tsp
• Kale, stems removed, chopped: 150 g (6 cups)

Instructions

Step 1: Warm the 1 tbsp olive oil in a large pot over medium heat. Slide the 450 g sliced sausage in and brown for about 4 minutes, turning once, until the slices release some fat and look seared on the edges, which you’ll hear as a quiet hiss.

Step 2: Toss the diced onion, carrot, and celery into the pot with the sausage. Cook for 6 minutes, stirring now and then, until the vegetables soften and the onion turns translucent around the edges, and you can smell the celery turning sweet.

Step 3: Drop in the 3 minced garlic cloves and cook for 30 seconds, just until the smell hits you. Then pour in the 1.2 L chicken stock and stir in the drained cannellini beans plus the 1 tsp fresh thyme.

Step 4: Bring the soup to a boil, then lower the heat so it bubbles gently. Let it cook uncovered for 12 minutes, giving the sausage time to season the broth while you do something else, and the beans a chance to warm through.

Step 5: Fold in the 150 g chopped kale and simmer for 5 more minutes, until the greens have wilted and darkened. You’ll see the broth take on a slightly cloudy look as the beans release their starch.

Step 6: Check the broth for salt, because the sausage already adds some. Ladle into deep bowls and serve hot with a piece of toasted bread you can dip.

Chicken Apple Sausage Breakfast Hash

Weekend mornings call for a crisp-edged sweet potato hash, and this one with runny eggs is my pick because the apple in the sausage loves the maple note.

Ingredients (makes 4 servings)

• Sweet potatoes, diced small: 500 g (1.1 lb)
• Chicken apple sausage, crumbled or chopped: 450 g (1 lb)
• Olive oil: 2 tbsp
• Red bell pepper, diced: 1
• Yellow onion, diced: 1/2
• Garlic powder: 1/2 tsp
• Kosher salt: 1/2 tsp
• Large eggs: 4
• Maple syrup: 1 tbsp, optional for serving

Instructions

Step 1: Put the 500 g diced sweet potatoes in a large skillet with 1 tbsp of the olive oil and a splash of water. Then cover and cook over medium heat for 8 minutes, shaking the pan once or twice, until the sweet potatoes are nearly tender when you poke them.

Step 2: Push the sweet potatoes to one side of the skillet and add the remaining 1 tbsp olive oil to the empty space. Spoon in the 450 g sausage and the diced pepper and onion, breaking the sausage apart with your spoon as it heats.

Step 3: Spread everything into an even layer and cook without stirring for 4 minutes, so the bottom gets deeply browned and crisp. You’ll see the sweet potato edges darken and the sausage develop a crust.

Step 4: Flip the hash in sections with a spatula, press it down, and cook for 4 more minutes, until the other side has browned. You want a good mix of crispy bits and soft centers.

Step 5: Make four shallow wells in the hash with the back of your spoon. Crack the 4 eggs into the wells, cover the skillet, and cook for 3 to 5 minutes, until the whites are set but the yolks still jiggle when you nudge the pan.

Step 6: Remove from the heat and drizzle the 1 tbsp maple syrup over the top if you want a sweet finish. Serve directly from the skillet, scooping each portion with an egg on top.

Chicken Apple Sausage Stuffed Acorn Squash

Roasted squash halves become little bowls for a savory filling that echoes the apple in the sausage, and you will love how little hands-on time it takes.

Ingredients (makes 4 halves)

• Acorn squash, halved and seeded: 2 large
• Olive oil: 2 tbsp
• Chicken apple sausage, diced: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Celery stalk, diced: 1
• Garlic cloves, minced: 2
• Cooked wild rice: 250 g (1.5 cups)
• Dried cranberries: 60 g (1/2 cup)
• Pecans, roughly chopped: 40 g (1/3 cup)
• Fresh sage leaves, chopped: 1 tbsp

Instructions

Step 1: Heat your oven to 400F (200C). Rub the cut sides of the squash halves with 1 tbsp of the olive oil and place them cut side down on a baking sheet. Roast for 25 minutes, until the flesh yields when you press it with a spoon.

Step 2: While the squash roasts, warm the remaining 1 tbsp olive oil in a skillet over medium heat. Toss in the 450 g diced sausage and cook for 4 minutes, stirring once, until the pieces brown at the edges and you hear a soft sizzle.

Step 3: Scatter the diced onion and celery into the skillet and cook for 5 minutes, until softened and you see the onion turn glassy and the celery lose its raw crunch.

Step 4: The 2 minced garlic cloves and 1 tbsp chopped fresh sage go in, cooking for 30 seconds until toasty and you can smell them immediately. Tip in the 250 g cooked wild rice, 60 g dried cranberries, and 40 g chopped pecans, then fold until well mixed.

Step 5: Flip the roasted squash halves over and fill each cavity with the rice and sausage mixture, mounding it slightly. Return the pan to the oven for 10 minutes, so the filling heats through and the tops get a little crisp, which you’ll see as light browning.

Step 6: Pull the pan out and rest for 2 minutes. Transfer each half to a plate and serve warm, with a final scattering of fresh sage if you have extra.

Chicken Apple Sausage and Cabbage Skillet

Cabbage and sausage are a natural pair, and this skillet version keeps everything tender but not mushy for your table. A splash of apple cider vinegar at the end wakes the whole pan up.

Ingredients (makes 5 servings)

• Chicken apple sausage, sliced: 450 g (1 lb)
• Olive oil: 1 tbsp
• Green cabbage, thinly sliced: 700 g (about 1/2 large head)
• Yellow onion, thinly sliced: 1
• Garlic cloves, minced: 2
• Apple cider vinegar: 1 tbsp
• Caraway seeds: 1/2 tsp
• Kosher salt: 1/2 tsp
• Fresh dill, chopped: 2 tbsp, for serving

Instructions

Step 1: Warm the 1 tbsp olive oil in a large skillet over medium-high heat. Slip in the 450 g sliced sausage and sear for about 4 minutes, turning once, until the edges look deeply browned and you see little brown bits forming on the pan.

Step 2: Pile the 700 g sliced cabbage and the sliced onion into the skillet. It will look like a mountain at first, but you can press it down in batches as the cabbage begins to wilt.

Step 3: Cook the cabbage for 8 to 10 minutes, tossing every few minutes. You’ll notice the volume shrink by nearly half and the edges of some pieces turning golden from the hot pan.

Step 4: Scatter the 2 minced garlic cloves and 1/2 tsp caraway seeds into the skillet and stir for 30 seconds, until you smell the garlic turn sweet and the caraway releases its warm scent.

Step 5: Pour in the 1 tbsp apple cider vinegar and scrape the bottom of the skillet to lift the browned bits. Cook for 2 more minutes, then season with the 1/2 tsp kosher salt, adjusting to your taste.

Step 6: Sprinkle the 2 tbsp chopped dill over the top and serve the skillet hot, with a spoon of whole grain mustard on the side if you have some.

Grilled Chicken Apple Sausage Skewers

For a fast outdoor meal, thread these with peppers and red onion and let the grill do the work while you relax. The apple in the sausage caramelizes on the outside, which is exactly the point.

Ingredients (makes 6 skewers)

• Chicken apple sausage, cut into 3 cm chunks: 550 g (1.2 lb)
• Red bell pepper, cut into squares: 1 large
• Yellow onion, cut into squares: 1 medium
• Zucchini, cut into half-moons: 1 medium
• Olive oil: 2 tbsp
• Dried oregano: 1 tsp
• Garlic powder: 1/2 tsp
• Kosher salt: 1/2 tsp
• Lemon wedges, for serving: 1 lemon

Instructions

Step 1: Soak 6 wooden skewers in water for 20 minutes if you are using wooden ones. You can also reach for metal skewers and skip that step entirely.

Step 2: Thread the 550 g sausage chunks onto the skewers, alternating with the pepper squares, onion squares, and zucchini half-moons. You’ll want the pieces tightly packed but not squeezed, so the heat reaches each side.

Step 3: Whisk together the 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/2 tsp kosher salt in a small bowl. Brush the mixture all over the loaded skewers, turning them so every surface gets coated, and you’ll see the oil shimmer.

Step 4: Heat a grill or grill pan to medium-high and oil the grates lightly. Lay the skewers down and cook for 4 minutes, then turn them a quarter turn, cooking each side for 3 to 4 minutes until you get char marks and the sausage is heated through.

Step 5: Slide the skewers onto a clean platter and rest for 2 minutes, so the juices settle. Squeeze the lemon wedges over the top right before you serve them, and offer extra wedges alongside.

Chicken Apple Sausage and Sweet Potato Chili

A quick, deeply seasoned chili uses the sausage as its base, and the sweet potato thickens the broth as you let it simmer.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Chicken apple sausage, crumbled: 450 g (1 lb)
• Yellow onion, diced: 1 large
• Sweet potato, peeled and cubed: 500 g (1.1 lb)
• Red bell pepper, diced: 1
• Garlic cloves, minced: 3
• Chili powder and ground cumin: 2 tbsp plus 1 tsp
• Canned diced tomatoes: 2 cans (800 g total)
• Canned kidney beans, drained: 2 cans (800 g total)
• Chicken stock: 240 ml (1 cup)

Instructions

Step 1: Warm the 1 tbsp olive oil in a large pot over medium heat. Crumble in the 450 g sausage and cook for 5 minutes, breaking it apart with your spoon, until the pieces are browned and you can hear them sizzle.

Step 2: Tumble the diced onion, sweet potato, and red bell pepper into the pot. Cook for 6 minutes, stirring now and then, until the onion softens and the sweet potato edges start to pick up color, which you’ll see as light browning.

Step 3: Drop in the 3 minced garlic cloves, 2 tbsp chili powder, and 1 tsp ground cumin. Stir for 30 seconds, and you will smell the spices bloom, a deep, warm scent that fills the kitchen.

Step 4: Pour in the canned diced tomatoes with the 240 ml chicken stock, then add the drained kidney beans. Bring the pot to a boil, then reduce the heat so you get a gentle bubble rather than a rolling boil.

Step 5: Simmer the chili uncovered for 20 minutes, stirring once or twice, until the sweet potato is tender and the broth has thickened slightly. You’ll see the surface turn glossy as the potatoes soften into the liquid.

Step 6: Ladle the chili into bowls and serve hot. Top each bowl with a spoon of plain yogurt or sliced scallions if you want a little freshness on top.

Chicken Apple Sausage Pizza with Caramelized Onions

For a pizza night upgrade, this one leans on sweet-savory caramelized onions and a very hot oven, and you will need a pizza stone or heavy baking sheet.

Ingredients (makes 2 small pizzas, 4 servings)

• Pizza dough: 450 g (1 lb), at room temperature
• Chicken apple sausage, sliced: 250 g (1/2 lb)
• Mozzarella cheese, shredded: 250 g (2 cups)
• Yellow onion, thinly sliced: 1 large
• Olive oil: 2 tbsp
• Fresh thyme leaves: 1 tsp
• Brown sugar: 1 tsp
• Balsamic vinegar: 1 tbsp
• Cornmeal or semolina, for dusting: 2 tbsp

Instructions

Step 1: Put a pizza stone or heavy baking sheet on the middle rack and heat your oven to 500F (260C) for at least 30 minutes. You want the surface blisteringly hot before the dough goes on.

Step 2: Warm 1 tbsp of the olive oil in a skillet over medium-low heat. Slide the sliced onion in and cook for 15 minutes, stirring now and then, until deep golden and sticky. Then stir in the 1 tsp brown sugar and 1 tbsp balsamic vinegar for the last 2 minutes, and you’ll smell it turn sweet.

Step 3: Roll or stretch the 450 g dough into two thin rounds on a floured surface. Dust the hot stone with the 2 tbsp cornmeal, then lay the dough rounds on top, working quickly so you don’t lose heat.

Step 4: Brush each round with the remaining 1 tbsp olive oil, then scatter the 250 g shredded mozzarella over both, leaving a small border so you get a puffy edge. Arrange the sliced sausage and caramelized onions over the cheese, and scatter the 1 tsp thyme on top.

Step 5: Slide the pizzas into the oven and bake for 8 to 10 minutes, until the crust is deep brown and the cheese bubbles and browns in spots. You will see the sausage edges curl and crisp.

Step 6: Pull the pizzas out and rest them for 2 minutes on a cutting board. Slice and serve hot, with a light drizzle of olive oil or an extra sprinkle of thyme if you like.

Chicken Apple Sausage Fried Rice

Leftover rice gets a second life here, and the sausage adds a savory-sweet bite that works with soy and ginger for your dinner.

Ingredients (makes 4 servings)

• Cooked and chilled jasmine rice: 600 g (3 cups)
• Chicken apple sausage, diced: 300 g (2/3 lb)
• Vegetable oil: 2 tbsp
• Eggs, lightly beaten: 3
• Carrot, finely diced: 1 medium
• Frozen peas: 100 g (3/4 cup)
• Garlic cloves, minced: 2
• Fresh ginger, grated: 1 tbsp
• Soy sauce: 2 tbsp
• Scallions, sliced: 3, for serving

Instructions

Step 1: Heat 1 tbsp of the vegetable oil in a wok or large skillet over high heat until it shimmers. Pour in the 3 beaten eggs and swirl to make a thin layer, cooking for 1 minute until just set, then slide the egg onto a plate and cut it into ribbons, which you’ll add back later.

Step 2: Pour the remaining 1 tbsp oil into the wok, then toss in the 300 g diced sausage. Cook for 4 minutes, stirring once or twice, until the pieces get crisp edges and you see them release a little fat.

Step 3: Scatter the diced carrot and 100 g frozen peas into the wok. Stir-fry for 2 minutes, just until the peas turn bright green and the carrot softens slightly, and you can smell the vegetables.

Step 4: Drop in the 2 minced garlic cloves and 1 tbsp grated ginger, and stir for 30 seconds. The scent will turn sharp and fragrant, which tells you the aromatics are ready.

Step 5: Transfer the 600 g chilled rice to the wok, breaking up any clumps with your spoon. Pour the 2 tbsp soy sauce around the edge and toss everything together over high heat for 3 minutes, until the rice is coated and starting to crisp at the bottom.

Step 6: Fold the sliced egg ribbons back into the rice and toss once more. Scatter the sliced scallions over the top and serve straight from the wok, with extra soy or chili oil on the side if you like.

Chicken Apple Sausage and Kale Grain Bowl

Meal prep gets a boost here, with a hearty grain bowl that holds up for days and eats well cold when you pack it for lunch.

Ingredients (makes 4 servings)

• Farro, rinsed: 250 g (1 cup)
• Chicken apple sausage, sliced: 400 g (0.9 lb)
• Olive oil: 2 tbsp
• Lemon: 1, zested and juiced
• Dijon mustard: 1 tsp
• Honey: 1 tsp
• Kale, stems removed, chopped: 200 g (8 cups)
• Shallot, thinly sliced: 1
• Toasted almonds, chopped: 50 g (1/2 cup)
• Feta cheese, crumbled: 80 g (1/2 cup)

Instructions

Step 1: Bring a medium pot of salted water to a boil and cook the 250 g farro for 25 to 30 minutes, until tender but still chewy. Drain it, then spread it on a plate to cool while you do everything else.

Step 2: Warm 1 tbsp of the olive oil in a skillet over medium heat. Slip in the 400 g sliced sausage and cook for 5 minutes, turning once, until the slices are browned and you see the edges get a little crispy.

Step 3: Whisk together the remaining 1 tbsp olive oil, the lemon zest, 2 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tsp honey in a large bowl. You’ll get a bright dressing that keeps the kale from tasting raw.

Step 4: Pile the 200 g chopped kale and the sliced shallot into the dressing in the bowl. Massage the kale with your hands for 1 minute, squeezing gently, until the leaves soften and turn a deeper green.

Step 5: Tip the cooled farro into the bowl with the kale, then add the browned sausage and 50 g toasted almonds. Toss everything together until the dressing coats every grain and you can see it glisten.

Step 6: Crumble the 80 g feta over the top and give the bowl one last gentle turn. Serve it in wide bowls, or pack it into containers for lunches you can grab later.

Air Fryer Chicken Apple Sausage and Sprouts

The air fryer gives you crisp, blistered sprouts and caramelized sausage in under 20 minutes, and this is the fastest route to a sheet-pan-style dinner on a busy night.

Ingredients (makes 5 servings)

• Chicken apple sausage, cut into chunks: 450 g (1 lb)
• Brussels sprouts, halved: 500 g (1.1 lb)
• Olive oil: 2 tbsp
• Balsamic vinegar: 1 tbsp
• Garlic powder: 1/2 tsp
• Dried thyme: 1/2 tsp
• Kosher salt: 1/2 tsp
• Dijon mustard: 1 tsp, for serving (optional)

Instructions

Step 1: Heat your air fryer to 400F (200C) if yours has a preheat setting. You can skip this if your model heats up as it cooks, but a hot basket gives better browning.

Step 2: Toss the 500 g halved Brussels sprouts and the 450 g sausage chunks in a large bowl with the 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp garlic powder, 1/2 tsp dried thyme, and 1/2 tsp kosher salt. You’ll see the oil and vinegar coat every leaf and edge.

Step 3: Arrange the sprouts and sausage in a single layer in the air fryer basket, working in batches if your basket is small. You want a little space between pieces, so the air can circulate and the sprouts crisp instead of steaming.

Step 4: Air fry at 400F (200C) for 10 minutes, pulling the basket out halfway to shake it. You’ll notice the sprouts browning at the cut edges and the sausage getting shiny.

Step 5: Return the basket and cook for 5 to 8 more minutes, until the sprouts are deeply browned and tender in the center and the sausage is sizzling. You can test a sprout with a fork to see if it goes through easily.

Step 6: Tip everything onto a serving plate and serve hot. Pass the 1 tsp Dijon mustard at the table for dipping, or leave it out if you prefer the balsamic flavor on its own.

The one skill that matters most is knowing when to stop cooking the sausage. Deep brown on one side is great, but if the chicken dries out and turns chalky, you have gone too far. Pull it off when the color reads caramelized, not pale.

Pick the version that fits your night, gather everything, and get one pan hot. You already know how good it smells in the skillet, so trust that instinct and cook.