9.23.16 Homemade Chicken Apple Sausage - WFSB 3 Connecticut

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9.23.16 Homemade Chicken Apple Sausage

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Homemade Chicken Apple Sausage

Recipe from Chris Carlson at Sur La Table

Yield: 4 servings or 12 patties


11/2 pounds skin-on, boneless chicken thighs, cut into 2-inch pieces

2 apples (1 red and 1 green for sweet  and tart flavor), cored and cut into 2-inch pieces

1/2  medium yellow onion, cut into 2-inch pieces

1 tablespoon  maple syrup

1/8 teaspoon  cinnamon

1/8 teaspoon  freshly grated  nutmeg

1/8  teaspoon  ground allspice

1tablespoon finely chopped  fresh sage

1teaspoon sea salt

1/4 teaspoon  freshly ground  black pepper

2 tablespoons vegetable oil


The basic ratio for sausage is 3 parts meat to 1 part fat, so keep the skin on the thighs.

Place the chicken pieces onto a small rimmed baking sheet  and transfer to the freezer  until well chilled but not completely frozen, about 1hour. Place the grinder parts, blades, course die and bowl you'll be using into the freezer too. Keeping everything  well-chilled will ensure a successful sausage outcome.

Place a fine-mesh sieve over a medium bowl and process the apple and onion through the grinder attachment; press firmly on the pulp to remove as much liquid as possible; discard liquid. Transfer the apple mixture to the chilled large bowl. Grind the chicken into the bowl with

the apple; add the syrup and spices and, using a wooden  spoon, stir mixture until all ingredients are thoroughly combined.

Take a small spoonful of the sausage  and fry in a small skillet with a little oil until cooked through. Taste and adjust seasoning  with salt if necessary.

Using wet hands, form the sausage  into 3-inch patties (about 1/2-inch thick).

Heat a large skillet over medium-high  heat and add the oil. When the oil is shimmering, add the sausage  patties and fry on both sides until golden brown and cooked through, 8 to 10 minutes. Drain on a paper towel-lined plate and serve immediately.