CHICKEN AND APPLE SAUSAGE
About 2 pounds
Please read Making Sausage at Home. Although it has much less fat than conventional breakfast sausage, it remains juicy if not overcooked.
Bring to a boil in a small saucepan and boil down to 2 to 3 tablespoons of syrup:
- 1 cup apple cider
Let cool. Meanwhile, pull off and reserve the skin from:
- 2 ¼ pounds bone-in chicken thighs
With a sharp knife, cut the meat off the bones. Cut the chicken into strips, if using a meat grinder, or 1-inch cubes, if using a food processor. Chill the chicken and chicken skin in the freezer for 30 minutes. Grind the chicken and skin together in a meat grinder fitted with a ⅜-inch plate, or coarsely chop by hand or in a food processor, along with:
- 1 ½ ounces dried apples
Transfer the chicken and apple mixture to a large bowl and add the cooled cider syrup. Add:
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
Using your hands, knead and squeeze the mixture until well blended. Shape, cook, or store as for Country Sausage.