Chicken and Apple Sausage
Source of Recipe
Paul Kirk's Championship Barbecue by Paul Kirk, Bob Lyon
List of Ingredients
1 1/2 cups apple cider
1 tablespoon fine sea salt
1 tablespoon rubbed sage
2 teaspoons finely ground black pepper
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 pounds boneless chicken thighs (don't trim away the fat or skin), cubed and chilled until firm
4 ounces dried apples, diced
1 chicken bouillon cube dissolved in 2 tablespoons boiling water, cooled
About 5 feet (38 to 42mm-diameter) hog casings (optional), prepared for stuffing*
Recipe
Pour the cider into a small nonreactive saucepan over medium-high heat and reduce it to 1/4 cup, until it's almost like apple syrup, about 15 minutes. Remove from the heat, let cool, and set aside.
Combine the seasonings in a small bowl and blend well.
Grind the chicken through a 3/8-inch grinder plate into a large bowl. Add the apples and chicken broth and blend well. Add the seasoning mixture one-third at a time, kneading after each addition. Knead the mixture until it is sticky and holds together. For the best flavor, cover with plastic wrap and refrigerate overnight.
Form the mixture into patties, loaves, logs, or sticks or stuff into the casings, if using. The mixture will keep for up to 3 days in the refrigerator and up to 6 months in the freezer. Cook as desired.
* To prepare casings for stuffing, rinse them, soak them in cold water to cover and store overnight in the refrigerator. You can also add some lemon juice or pineapple juice to the soaking water to eliminate any possibility of "off" flavors.
Makes 5 pounds
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