© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bruce Aidells and Denis Kelly
1 cup apple cider
3 ½ pounds chicken, coarsely ground
3 ounces dried apples
4 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons sage
¼ teaspoon ginger, ground
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
1 chicken bouillon cube, dissolved in 2 tablespoon boiling
medium sausage casings
In a small, nonreactive saucepan, boil down apple cider almost to a syrup, about 2 to 3 tablespoons. Cool and set aside.
Place ground chicken in a large mixing bowl and add, apple cider, apples, black pepper, sage, ginger, cinnamon, nutmeg and diluted bouillon. Knead and squeeze the mixture until well blended. Fry a small patty until done and taste for seasoning.
Divide sausage into seven or eight ½ pound portions, wrap tightly in plastic wrap, or aluminum foil, and refrigerate or freeze for later use. Or, stuff into casings and tie into 5 inch links. Will keep 3 days in the refrigerator or 2 months in freezer.