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