Chicken And Apple Sausage Recipe

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Servings: 1


  • 1 c. Apple cider
  • 3 1/2 lb Boned chicken thighs with skin (or possibly 3 1/2 lbs grnd chicken)
  • 3 ounce Dry apples
  • 4 tsp Kosher salt
  • 2 tsp Freshly-grnd black pepper
  • 2 tsp Dry sage
  • 1/8 tsp Grnd cinnamon
  • 1/8 tsp Grnd nutmeg
  • 1/4 tsp Grnd ginger
  • 1 x Chicken bouillon cube dissolved in
  • 2 Tbsp. Boiling water Sausage casings - (medium, 8 to 10 feet) (optional)


  1. In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 Tbsp.. Cold and reserve.
  2. If using chicken thighs, coarsely grind the boned chicken and skin or possibly chop coarsely in batches in a food processor.
  3. Add in the apple cider and the remaining ingredients to the grnd chicken in a large bowl or possibly plastic tub and blend thoroughly with your hands. Fry a small patty till done and taste for salt, pepper, and other seasonings.
  4. Divide sausage into 7 or possibly 8 portions (each about 1/2 lb.), wrap tightly in plastic wrap or possibly aluminum foil, and chill or possibly freeze for later use. Or possibly, if you like, stuff the sausage into casings.
  5. This recipe yields seven or possibly eight 1/2-lb. portions or possibly about twenty 5-inch sausage links.


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