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Sausage, Chicken and Apple (M, TNT)
Source: Bruce Aidells, adapted by self
Serves: 8

1 cup cider, reduced to syrup
1-1/2 pounds chicken thighs, ground, OR 1-1/2 pounds ground chicken
1 cup snipped dried apples
1-1/2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried sage (heaping a little)
1/8 teaspoon ground ginger
1/16 teaspoon ground cinnamon
1/16 teaspoon ground nutmeg
1 chicken bouillon cube, dissolved

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

If you are using chicken thighs, coarsely grind with a 3/8" plate the boned chicken and skin, or chop coarsely (cut into 3/4" cubes) in batches in a food processor.

Place the ground chicken in a large bowl and add the apple cider, apples, salt, black pepper, sage, ginger, cinnamon, nutmeg, and bouillon dissolved in 2 tablespoons boiling water. Knead and squeeze the mixture until well blended.

Fry a small patty until done and taste for salt, pepper, and other seasonings. At this point, you may want to cover the sausage and mature it in the refrigerator for awhile, up to one day.

Divide the sausage into two portions. Place one portion on a sheet of heavy plastic-wrap (Reynolds) about 15" long, shape into a log, wrap the plastic-wrap around the log the short way leaving several inches of plastic-wrap on the ends, and then twist the ends tight by grasping firmly and rolling the log on the counter. Tuck the ends under the log and freeze.

Refrigerated, this sausage will keep for 3 days, or for 2 months in the freezer.

Poster's Notes:
This is really good sausage. A little sweet, a little savory, delicious for breakfast, but could be used in lots of ways. Store ground chicken can be substituted.

Posted by Deborah Sichel

Nutritional Info Per Serving: N/A