Sunday, June 7, 2009

Chicken & Apple Sausage

Friends and I made the following recipe below for the sausage making event I hosted. This is a favorite chicken sausage flavor I used to buy commercially, but now I prefer making it at home since it's just as good, if not better!

When making chicken sausage, you can either use pre-packaged ground chicken or better yet, grind it yourself... without a meat grinder. All you'll need is a food processor! In the recipe, it's recmomended to use boneless chicken thighs with the skin on. The thighs are flavorful and the skin adds some fat to help with more flavor. I've also found that boneless chicken thighs are much more economical that pre-packaged ground chicken.


Chicken & Apple Sausage
recipe slightly adapted from Bruce Aidells
3 1/2 lbs boneless chicken thighs (or ground chicken)
1 cup apple cider
3 ounces dried apples, finely diced
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons poultry seasoning
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 chicken buillon cube dissolved in 2 tablespoons boiling water


Freeze the fresh chicken thighs for 15 minutes to firm them up a bit, making it easier to dice and process. Remove the chicken thighs from the freezer and dice the chicken (meat and skin) in small cubes about 1 inch pieces.


Place the diced chicken in your food processor and pulse until the chicken is a medium to fine grind.


Place the meat into a large bowl, and add the remaining ingredients.

Knead and stir the meat with your hands until everything is well blended. Don't overmix and warm up the sausage.


Wrap the bulk sausage into 1/2 lb packages withing aluminum foil, plastic wrap or place in a freezer bag. Refrigerate and use within 2 days or freeze for up to 3 months.

Makes seven or eight 1/2 pound packages.