Name: Otto's Chicken Apple Sausage
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 5 pounds sausage
Ingredients: 5 pounds chicken breast meat; 5 teaspoons sea salt; 2 1/2 teaspoons ground cinnamon; 2 1/2 teaspoons ground cloves; 2 1/2 teaspoons ground coriander; 2 1/2 teaspoons ground ginger; 1 teaspoon granulated onion; 2 Granny Smith apples, finely chopped; 15 feet hog casing

Directions

Special equipment:

a meat grinder with stuffing attachments

Par-freeze meat for 30 minutes. Have a meat grinder and stuffing attachments ready and assembled.
In a small bowl, combine the salt, cinnamon, cloves, coriander, ginger and granulated onion so they will evenly disperse when adding to the ground meat. Slice the meat into 1-inch cubes. Grind the meat and apples together using the coarse disc on your grinder.
In a large bowl, combine meat and apple mixture with the seasonings. Using your hands, mix the meat and seasonings well. This process may take a few minutes to get the seasonings well dispersed. Stuff the forcemeat firmly into the casings. Twist the finished sausage into 6-inch links.
Poach the sausages in in 160 degree F water for 20 minutes. Cooked sausages keep, refrigerated, for up to 3 days.