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.