Recipe courtesy of Bruce Aidells and Denis Kelly
Save Recipe Print
Yield:
seven or eight 1/2-pound porti
Level:
Easy

Ingredients

Directions

In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.

If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.

Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sage, Sausage and Apple Dressing

Recipe courtesy of Food Network Kitchen

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Apple Pie

Recipe courtesy of Robert Irvine

Apple Chutney

Recipe courtesy of Ina Garten

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Sausage, Dried Cranberry and Apple Stuffing

Recipe courtesy of The Hearty Boys

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Cinnamon Apple Cranberry Sauce

Recipe courtesy of Aaron McCargo Jr.

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword