Recipe courtesy of Bruce Aidells and Denis Kelly

Chicken and Apple Sausage

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  • Level: Easy
  • Yield: seven or eight 1/2-pound porti
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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)


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