Chicken And Apple Sausage

Recipe Ingredients

1 cup	237ml	Apple cider
3 1/2 lbs	1589g / 56oz	Boned chicken thighs with skin
		(or 3 1/2 lbs ground chicken)
3 oz	85g	Dried apples
4 teaspoons	20ml	Kosher salt
2 teaspoons	10ml	Freshly-ground black pepper
2 teaspoons	10ml	Dried sage
1/8 teaspoon	0.6ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground ginger
1		Chicken bouillon cube - dissolved in
2 tablespoons	30ml	Boiling water
		Sausage casings - (medium, 8 to 10 feet) - (optional)

Recipe Instructions

In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.

If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor.

Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.

Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

This recipe yields seven or eight 1/2-pound portions or about twenty 5-inch sausage links.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Flying Sausages by Bruce Aidells and Denis Kelly, published by Chronicle - From the TV FOOD NETWORK - (Show # CL-8814 broadcast 02-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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