Delicious Rosé Chicken Breakfast Sausages in 45 Minutes

These Delicious Rosé Chicken Breakfast Sausages in 45 Minutes feature fresh herbs, fennel, apple, and Lillet Rosé wine. Easy and flavorful, these sausages will bring a little French County elegance to your next breakfast or brunch.

Go forth boldly and make your own Delicious Rosé Chicken Breakfast Sausages in 45 Minutes

Don’t let the idea of making sausage intimidate you. I promise you, this is an easy gateway recipe into the world of sausage making. If you enjoy experimenting with different flavor combinations and can form a hamburger patty, then you can make these and other sausages.

I like to make my own sausage because it allows me more control over what I place on the table. It gives me the freedom to use quality, organic ingredients in the base and infuse my favorite fresh fruits, vegetables and herbs. And I can experiment with flavors – like the lovely citrus notes found in the Lillet Rosé. We impart wine and spirits into our dinners and desserts without a second thought. Why not breakfast fare as well?

Although you might not think to cook with a fortified wine, it’s exactly what brings these Delicious Rosé Chicken Breakfast Sausages in 45 Minutes to life! Not only does it perfectly marry the sweet and savory flavors in this dish, it also serves a practical purpose.

Chicken sausages can be very dry – especially when overcooked. The Lillet Rosé introduces added liquid to the mixture and the Panko bread crumbs help to retain all those juices from the wine, the meat and the vegetables in the finished product. The result is a very tender, juicy and flavorful breakfast sausage.

What is Lillet Rosé and why do I need it in this recipe?

Lillet Rosé is an aperitif. You’ll often find this fortified wine it in the vermouth section of your neighborhood wine shop or liquor store, but it’s really something unique. Typically, Lillet Rosé is used in mixed cocktails, or served well chilled over ice. Slightly sweet with delicate citrus notes, it’s absolutely lovely. And mixed with club soda, it’s a very light and refreshing beverage to sip on in the summer.

It is also somewhat delicate though. Wine based aperitifs are meant to be finished soon after they are opened. Once exposed to air, they will begin to oxidize – their flavor and color will degrade very quickly. For this reason, I will not keep an opened bottle for more than a week or two, tops.

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If you can’t finish the bottle the day you open it, it’s best to store it in the refrigerator tightly sealed. If you have a vacuum sealing cork, use it. You’ll get the longest life out of the wine that way. But again, these wines are meant to be finished soon after opening.

For this reason, I will often plan a menu that includes a cocktail or a dessert – like my cannoli creme crepe cake – that I can make using the wine so as not to waste it. Or just invite some friends over to help you empty the bottle.

Keep it simple for better brunching

If I’m planning a weekend breakfast or brunch with company, I’ll prep the sausage mixture, form the patties and store them covered in the refrigerator overnight. This makes it easier to pull them out and finish them on the stove before guests arrive.

Easy to make and uniquely flavored, these Delicious Rosé Chicken Breakfast Sausages in 45 Minutes have become a favorite in our home. Give them a try. They may just become a new favorite with your family, too!

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Rosé Chicken Breakfast Sausages

Recipe by Maria Ostrander Course: Side DishDifficulty: Easy

Servings

6

2 sausages

Prep time

15

minutes

Cooking time

4

minutes

Ingredients

• 1 lb. ground chicken

• 1/4 cup plain Panko bread crumbs

• 1/2 cup fresh fennel, diced 1/4 inch

• 1/2 cup Granny Smith apples, diced 1/4 inch

• 2 Tbsp. red onion, diced fine

• 1 1/4 tsp. Himalayan sea salt

• 1/4 tsp. fresh ground black pepper

• 1 tsp. fresh sage, minced

• 1/2 tsp. fresh parsley, minced

• 1/2 tsp. fresh thyme, minced

• 1/4 cup Lillet Rosé

• 2 Tbsp. olive oil for sauteing the vegetables, plus another 2-3 Tbsp. of olive oil for cooking the sausages.

Directions

• In large skillet, heat 2 Tbsp. of olive oil. Add the fennel, apples and onions and cook until tender and translucent. Approximately 5-7 minutes. Remove from heat when ready and allow to cool to room temperature.
• While the vegetables are cooling, mince your herbs.
• In a medium-size mixing bowl, combine the ground chicken and Panko bread crumbs.
• Add the herbs, salt and pepper to the meat mixture.
• Add the sauteed vegetables and Lillet Rosé to the meat mixture. Use either your hands or a spatula, and blend until completely incorporated and the liquid is absorbed.
• Form the sausages into 12 evenly-sized patties that are approximately 3 inches across and 1/2 inch thick.
• Saute the sausages in 1 Tbsp. of olive oil over medium-low heat for 2 – 3 minutes on each side. Work in batches of 4 -6 patties depending on the size of your pan. The sausages should be lightly browned but not overly done.

Notes

• If I’m planning a weekend breakfast or brunch with company, I’ll prep the sausage mixture, form the patties and store them covered in the refrigerator overnight. This makes it easier to pull them out and finish them on the stove before guests arrive.