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Chicken and Apple Sausage

post #1 of 10
Thread Starter 
After seeing all these great chicken sausages here, I decided to try one myself. I did a chicken and apple sausage.

All mixed up and into the fridge overnight.

Grinder shot with casing on the stuffing tube.

All stuffed, and a small patty made from the meat left in the grinder. I was going to get a pic of the stuffing, but I was on a roll and didn't wanna mess it up.

All linked up and ready for the freezer. After breaking two links yesterday when twisting....I learned not to stuff the casing too tightly.

I fried up the small patty and was pretty happy with the results. If anybody wants the recipe...I'll be glad to post it.
post #2 of 10
They look great. I have been thinking about something similar.

Of course!!
post #3 of 10
Thread Starter 
Chicken And Apple Sausage

1 cup apple cider
3 1/2 pounds boned chicken thighs (4.5 lbs. with bones) -- very cold
3 ounces dried apples
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons Chicken Concentrate (used to Make Bouillion)
10 feet sausage casings, medium -- optional

In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2-3 tablespoons.

Cool and reserve.

Coarsely chop chicken in food processor.

Add apple cider syrup and the remaining ingredients to the chicken in a large bowl and blend thoroughly with your hands.

Fry a small patty until done and adjust seasoning if necessary.

Stuff into casings if desired.

I made a few changes to this:

I did not have cider, so I used apple juice. I'll try cider the next time.

I did not use 3oz of dried apples. Only had about 1½ and it seems like it's plenty. I used some granny smith apples that I dehydrated awhile ago. I think it was three apples total.

I also cut way back on the salt. The chicken base that I have has alot of salt in it. I think I added 1 teaspoon of salt.

I did not add ginger....I prefer Mary Ann

I used about 1 teaspoon of chicken base dissolved in two tablespoons of boiling water.

I skinned and de-boned the chicken, cut it up into chunks and then added all the ingredients. Mixed it all up up and into the fridge over night.

I ground and stuffed all in one operation using the 3/8" plate.

post #4 of 10
Looks and sounds good. PDT_Armataz_01_37.gif
post #5 of 10
The recipe sounds great and is definetly on my to do list - thanks for taking the time to share it with us
post #6 of 10
Looks really good. points.gifI'm a sausage neophite. The chicken pieces in the bowl look pretty big like at least an inch long yet in the casing it looks more like a coarse chop. Is the texture that much better using the food processor compared to using the coarse plate on your Northern Tool grinder? The 3/8 coarse plate on my Tasin has wedge shaped openings.
post #7 of 10
Looks good, hows the grinder? does it bog down at all? thats the grinder i want to get if mine ever craps the bed.
post #8 of 10
Man that looks soooo good and really sounds alittle funky but sometimes funky is more then good.
post #9 of 10
Thread Starter 
Thanks....I should have eliminated the part about the food processor. That was just part of the original recipe. I just cut the chicken into chunks and mixed in the rest of the ingredients. Then I ran it through the 3/8" plate and stuffed the casings at the same time.

Thanks....the grinder is great so far! Doesn't bog down at all! Next up is the chicken lime chipoltle!

Thanks....it's pretty good.
post #10 of 10
I agree!icon_smile.gif Sausage looks great! Going to try that.
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