LOCATION: Recipes >> Preserving Meats >> Steve
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Steve
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Chicken and Apple Sausage
1 c apple cider
3.5 lbs boned chicken thighs (dark meat is important)
3 oz. dried apples
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
sausage casings (optional)
In a small non reactive pan, boil down the cider almost to a
syrup, about 2 or 3 tablespoons. Cool and reserve.
Grind the boned chicken and skin coarsely.
Add the cider and rest of the ingredients to the ground chicken
in a large bowl and blend thoroughly with your hands. Fry up a small
patty to test, and correct the seasonings in the rest of the batch.
This is good either loose or in casings...
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