| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive01 | 1 | servings | |
INGREDIENTS
| 1 | c | Apple cider |
| 3 1/2 | lb | Boned chicken thighs with skin |
| (or 3 1/2 lbs ground chicken) | ||
| 3 | oz | Dried apples |
| 4 | ts | Kosher salt |
| 2 | ts | Freshly-ground black pepper |
| 2 | ts | Dried sage |
| 1/8 | ts | Ground cinnamon |
| 1/8 | ts | Ground nutmeg |
| 1/4 | ts | Ground ginger |
| 1 | Chicken bouillon cube; dissolved in | |
| 2 | tb | Boiling water |
| Sausage casings – (medium; 8 to 10 feet), (optional) |
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 Converted by MM_Buster v2.0l.
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