Recipe courtesy of Otto's Sausage Kitchen and Meat Market

Otto's Chicken Apple Sausage

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  • Level: Intermediate
  • Total: 1 hr 35 min (includes freezing time)
  • Active: 35 min
  • Yield: 5 pounds sausage



Special equipment:
a meat grinder with stuffing attachments
  1. Par-freeze meat for 30 minutes. Have a meat grinder and stuffing attachments ready and assembled.
  2. 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.
  3. 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.
  4. Poach the sausages in in 160 degree F water for 20 minutes. Cooked sausages keep, refrigerated, for up to 3 days.