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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Otto's Sausage Kitchen, Portland, OR