Chicken And Apple Sausage
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Apple Cider90 g
Dried Apple4 tsps
Kosher Salt2 tsps
Dried Sage1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground GingerDirections:
1
In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons
2
Cool and reserve
3
If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor
4
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
5
Fry a small patty until done and taste for salt, pepper, and other seasonings
6
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
7
Or, if desired, stuff the sausage into casings