Recipe courtesy of Bruce Aidells
and
Denis Kelly
Chicken and Apple Sausage
- Level: Easy
- Yield: seven or eight 1/2-pound porti
Ingredients
1 cup apple cider
3 1/2 pounds boned chicken thighs with skin (about 4 1/2 pounds with bones) or 3 1/2 pounds ground chicken
3 ounces dried apples
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 chicken bouillon cube dissolved in 2 tablespoons boiling water
8 to 10 feet medium sausage casings (optional)
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.
