Try this Chicken And Apple Sausage recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken And Apple Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Apple cider; 2 ts Freshly-ground black pepper; 2 tb Boiling water; 3 oz Dried apples; 1 Chicken bouillon cube;; 4 ts Kosher salt; 1/8 ts Ground cinnamon; Sausage casings - (medium; 8; (or 3 1/2 lbs ground; 1/8 ts Ground nutmeg; 2 ts Dried sage; 3 1/2 lb Boned chicken thighs with; 1/4 ts Ground ginger

Find the most delicious recipes here

INGREDIENTS

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

Servings

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. 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

NOTES

Alert editor

Chicken And Apple Sausage

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

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1954g)
Recipe Makes: 1 servings

Calories: 339
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 339

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe