Chicken And Apple Sausage

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Chicken And Apple Sausage Ingredients

1 c Apple cider	1/8 ts Ground cinnamon
3 1/2 lb Boned chicken thighs with	1/8 ts Ground nutmeg
(or 3 1/2 lbs ground	1/4 ts Ground ginger
3 oz Dried apples	1 Chicken bouillon cube;
4 ts Kosher salt	2 tb Boiling water
2 ts Freshly-ground black pepper	Sausage casings - (medium; 8
2 ts Dried sage

Instructions for Chicken And Apple Sausage

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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-12-1998 Recipe by: Bruce Aidells and Denis Kelly Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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