- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1/2 cup grated Fuji or McIntosh apple
- 1 teaspoon minced garlic
- 1 1/2 pounds ground chicken
- 1/2 pound ground pork
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 1 1/2 teaspoon salt
- 3/4 teaspoon white pepper
- 1/4 cup vegetable oil
- 4 tablespoons butter
- 5 eggs
- Chives, to garnish
- In a large, heavy skillet heat 2 tablespoons of olive oil over medium-high heat. Add the onions and apples and cook, stirring, for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Remove from the pan and cool.
- In a large bowl combine the chicken, pork, thyme, sage, salt and pepper. Add the cooled onion mixture and mix well.
- On a plastic-covered surface, form the mixture into 8 (4-ounce) patties, about 3 inches in diameter each.
- Heat 2 tablespoons of vegetable oil in a 12-inch skillet over high heat. Add 4 patties to the pan and cook until golden brown, about 3 to 4 minutes per side. Remove from the pan and serve hot.
- Melt the butter in a nonstick sauté pan over medium heat. When butter is melted, carefully crack the eggs into the pan. Cook for 4 minutes for sunny side up. Serve eggs with sausage and garnish with chives.
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