| 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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