Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bruce’s Apple and Chicken Sausage




Source of Recipe


Chef and Author Bruce Aidell


List of Ingredients




1 cup apple cider
3 1/2 pounds boneless chicken thighs with skin
3 ounces dried apples, coarsely chopped
4 teaspoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons dried sage
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 chicken bouillon cube dissolved in 2 tablespoons boiling water
Sesame seed buns, for serving (optional)
Sliced tomatoes, for serving (optional)
Lettuce leaves, for serving (optional)
Mayonnaise, for serving (optional)
Bacon, for serving (optional)


Recipe



1. Preheat a grill. In a small saucepan, boil cider until thickened and reduced to 2 to 3 tablespoons. Remove from heat, and let cool; set aside.

2. In a meat grinder fitted with a 3/8-inch plate or a food processor fitted with the metal blade, coarsely grind chicken thighs. Transfer to a large bowl. Add reduced apple cider, apples, salt, pepper, sage, ginger, cinnamon, nutmeg, and dissolved bouillon. With your hands, knead mixture until well blended. Form a small patty, and grill until cooked through. Taste, and adjust for seasoning.

3. Divide sausage mixture into 7 or 8 portions (each about 1/2 pound). Grill sausage patties over medium heat for 3 minutes per side. Cut into a patty to test, there should be no pink showing. Alternatively, wrap patties tightly in plastic wrap and refrigerate or freeze for later use. The sausage will keep in the refrigerator for 3 days, or for 2 months in the freezer.

4. Place sausage patties on buns and top with tomatoes, lettuce, mayonnaise, and bacon. Serve with slaw on the side, if desired.

Note: This recipe has been adapted from “Bruce Aidells’s Complete Sausage Book: Recipes from America’s Premium Sausage Maker” by Bruce Aidells and Denis Kelly. Copyright © 2000 by Bruce Aidells and Denis Kelly.