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 - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 08-12-1998 Recipe by: Bruce Aidells and Denis Kelly
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|Serving Size: 1 Serving (1954g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 9 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 4737.5mg||163 %|
|Potassium 707.5mg||19 %|
|Total Carbohydrate 88.2g||26 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 78.4g|
|Protein 1.7g||2 %|
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Calories per serving: 339
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