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.
Yield: 4 servings