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Chicken Sausage




Source of Recipe


keepcookin.com


List of Ingredients




2 lbs Boneless Chicken Meat, Both White And Dark,
Including Skin
1 tbsp Kosher Salt
1 tsp Finely Minced Garlic
1 Shallot. Peeled and Finely Minced
1/2 tsp Ground Allspice
1/4 tsp Grated Nutmeg
2 tsp Ground Coriander
1 tsp Ground Thyme
1 tsp Ground Black Pepper
1 Granny Smith Apple, Cored and Grated, Squeezed Dry



Recipe



Make sure that all ingredients are cold and that all equipment is clean, sanitary, and cold. "Freezer cold" is too cold for the equipment. The chicken will stick to the metal. Grind chicken and skin through the smallest plate that you have for the grinder. Place chicken in a large, cold shallow container like a roasting pan. Combine dry seasonings together, including garlic and shallots. Sprinkle seasoning mix and apple evenly over the surface of the ground poultry. Mix thoroughly, just until homogenized. Cook a test patty. Adjust seasoning if necessary. This sausage stuffs into casings extremely well. Use fresh sausage within 1 or 2 days.