Recipe courtesy of Otto's Sausage Kitchen and Meat Market
Otto's Chicken Apple Sausage
- Level: Intermediate
- Yield: 5 pounds sausage
- Total: 1 hr 35 min (includes freezing time)
- Active: 35 min
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.