Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Apple cider

  2. 3 1/2 lbs 1589g / 56oz Boned chicken thighs with skin (or 3 1/2 lbs ground chicken)

  3. 3 oz 85g Dried apples

  4. 4 teaspoons 20ml Kosher salt

  5. 2 teaspoons 10ml Freshly-ground black pepper

  6. 2 teaspoons 10ml Dried sage

  7. 1/8 teaspoon 0.6ml Ground cinnamon

  8. 1/8 teaspoon 0.6ml Ground nutmeg

  9. 1/4 teaspoon 1 1/3ml Ground ginger

  10. 1 Chicken bouillon cube - dissolved in

  11. 2 tablespoons 30ml Boiling water Sausage casings - (medium, 8 to 10 feet) -

Instructions Jump to Ingredients ↑

  1. 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.


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