Chicken And Apple Sausage
Source of Recipe
the web
Recipe Introduction
This sausage can be used as a substitute for Country Or Breakfast Sausage. Although it has less than half the fat of conventional breakfast sausage, it remains juicy if it is not overcooked.
List of Ingredients
1 cup apple cider
2-1/4 pounds chicken thighs
1-1/2 ounces dried apples
2-1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Recipe
In a small pan, boil down to 2 to 3 tablespoons syrup:
Remove the bones from:
Cut the chicken into strips if using a meat grinder or 1-inch dice if using a food processor. Grind the chicken and skin together in a meat grinder fitted with a 3/8-inch plate, or coarsely chop by hand or in a food processor along with:
Mix the chicken and apple mixture and syrup in a large bowl with:
Using your hands, knead and squeeze the mixture until well blended. Leave in bulk or form into patties as needed. If not used immediately, fresh sausage can be frozen for up to 2 months.
About 2 pounds
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