Chicken and Apple Sausage

Chicken and Appleadapted from Flying Sausages by Aidell & Kelley (get the book)

3 ½ pounds boned & trimmed (of excess fat and skin) chicken thighs with skin (about 4 ½ to 4 ¾ pounds with bones) or 3 ½ pounds ground chicken
1-cup apple cider
3 ounces dried apples minced or finely chopped
4-tsp kosher salt (2 ½ to 3 tsp table salt)
3-tsp freshly ground black pepper
3-tsp dried sage (I use rubbed)
1/8-tsp plus ground cinnamon
¼-tsp ground nutmeg (I use freshly grated)
1 chicken bouillon cube dissolved in 2 Tbsp boiling cider
8 – 10 feet medium sausage casings (optional)

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

Grind the chicken thighs through a fine or medium grinder plate (texture will be a bit different depending on which you use)

Add the cider and remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry up a small patty until done and taste for salt, pepper and other seasonings.

Divide the sausage into portions that fit your likely use profile and wrap tightly in plastic wrap or aluminum foil and refrigerate or freeze for later use. Or if desired, stuff into sausage casings.

Store fresh for two to three days maximum. Frozen will keep for 2 to 3 months (at 0 or below) before flavor will begin to deteriorate.

This makes a delightful sweet sausage that I have used at breakfast, lunch and dinner.
It needs to be cooked gently – especially if not stuffed into casing – as it caramelizes readily and the apple may stick to the pan.