Homemade Chicken & Apple Sausage Fingers
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 250g ground chicken thigh
- 1/2 small apple, grated and squeezed dry
- 2 tbsp fine oats
- 1/2 tsp dried sage or thyme
- 1/4 tsp garlic powder (optional)
- 1 tsp olive oil for the tray
Method
- Preheat oven to 190°C (375°F) and lightly oil a lined baking tray.
- Mix chicken, apple, oats and herbs in a bowl until just combined; add no salt.
- With damp hands shape the mix into the sizes below and place on the tray.
- Bake 18–20 minutes, turning once, until firm and cooked through (74°C / 165°F inside).
- Cool for 5 minutes; the fingers firm up as they rest.
How to serve by age
6–8 months
Shape into soft finger-length logs about 1.5 inches wide and 3 inches long so baby can hold one end with a whole-hand grasp and gnaw the other.
9–12 months
Shape thinner, then cut into pea-size pieces or thin strips for thumb-and-finger pickup; mash any piece that feels firm.
Paediatric note
Shop sausages are among the saltiest foods a baby can meet and their casings stay tough; a home mix keeps the salt out, the grated apple keeps the chicken moist, and the meat supplies the heme iron and zinc babies need from six months.
Source guidance: https://www.nhs.uk/conditions/baby/weaning-and-feeding/foods-to-avoid-giving-babies-and-young-children/
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