Homemade Chicken And Apple Sausage Recipes

CHICKEN APPLE SAUSAGE RECIPES

Steps:

• Preheat oven to 400 degrees F.
• Place a sheet of parchment paper or foil on baking sheet.
• Place sliced sausage and broccoli florets on sheet pan. Drizzle oil over sausage and broccoli.
• Sprinkle salt and pepper over sausage and broccoli. Toss to coat.
• Bake for 20-25 minutes.

CHICKEN AND APPLE SAUSAGE

Steps:

• 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.

HOMEMADE CHICKEN AND APPLE SAUSAGE

Steps:

• Boil cider down to 2 or 3 tablespoons syrup in a small saucepan.
• Remove the bones from the chicken thighs, leave the fat on.
• Cut into 1" dices.
• Coarsely chop in food processor with dried apples.
• Mix the syrup, chicken and apple mixture with remaining ingredients, and squeeze the mixture with your hands until well blended.
• Will be a little sticky.
• Mold into patties and cook over medium heat until done, turning once.
• Use immediately or freeze for up to 2 months!

OTTO'S CHICKEN APPLE SAUSAGE

Steps:

• Par-freeze meat for 30 minutes. Have a meat grinder and stuffing attachments ready and assembled.
• In a small bowl, combine the salt, cinnamon, cloves, coriander, ginger and granulated onion so they will evenly disperse when adding to the ground meat. Slice the meat into 1-inch cubes. Grind the meat and apples together using the coarse disc on your grinder.
• In a large bowl, combine meat and apple mixture with the seasonings. Using your hands, mix the meat and seasonings well. This process may take a few minutes to get the seasonings well dispersed. Stuff the forcemeat firmly into the casings. Twist the finished sausage into 6-inch links.
• Poach the sausages in in 160 degree F water for 20 minutes. Cooked sausages keep, refrigerated, for up to 3 days.

CHICKEN, APPLE, AND CALVADOS SAUSAGE

Steps:

• Immerse pork casing in a large bowl of cold water; refrigerate overnight.
• Hold one end of each piece of casing up to the nozzle of the faucet and support it with your other hand; run cold water through the soaked casings to check for holes and begin to open it out, so it will be easier to stuff. If there are any holes in the casing, cut out that piece. Keep casings in a bowl of cold water until ready to stuff.
• Transfer chicken and pork to freezer until exterior of the meat is brittle and hard on the outside but still soft in the middle, 30 to 60 minutes. Do not freeze solid. This is called open-freezing. (It is not necessary to distribute the meat evenly so it's not touching other pieces; the meat on top will freeze first, and that will be enough to lower the temperature for the whole batch.) When making sausage, meat must stay at or below 45 degrees at all times during the process. The ideal temperature is 38 degrees.
• Make sure all equipment is very clean and place in refrigerator or freezer to chill. This should include bowls, grinding equipment, and stuffer.
• Cut meat into cubes that are smaller than the opening of the meat grinder (about 1-inch cubes). Open-freeze meat, 30 to 60 minutes.
• In a medium bowl, mix together salt, thyme, sage, parsley, pepper, fenugreek, and red-pepper flakes; set aside.
• Fit clean, chilled grinder with a medium clean, chilled die. Grind meat, starting with pork. Start rotor, and, without using the supplied pusher, let rotor grab each cube of meat and bring it forward toward the blade and through the grinding plate. Continue grinding until both the pork and chicken are ground. Transfer to a clean, cold, nonreactive bowl and open-freeze until surface is crunchy, 30 to 60 minutes.
• Whisk apple, ice water, calvados, and honey into salt mixture until well blended and dry ingredients have dissolved; set aside.
• In a large, wide basin or bowl, combine cold meat with the apple mixture. Using very clean hands, begin kneading and turning the mixture as you would a large quantity of bread dough. Mixture should become creamy, caused by the warmth of your hands; this indicates that the mixing process is finished. Remove a few tablespoons of meat mixture and set aside. Transfer remaining meat mixture to refrigerator.
• Heat a small nonstick skillet over medium heat; add reserved tablespoons of meat mixture to skillet and cook until cooked through. Taste, and adjust seasoning in remaining meat mixture as necessary.
• Prepare a very clean sausage stuffer. Place bowl of casings, in water, next to stuffer. Line baking sheets with parchment paper; set aside.
• Working in batches, transfer sausage mixture to the hopper of the sausage stuffer, compacting it very lightly with a spatula to be sure there are no air pockets; cover with lid. Thread a length of casing all the way into the stuffing horn and start cranking, just to move a little sausage into the casing. Stop, and crank backwards slightly to stop the forward movement. Pinch the casing just where the meat starts, to exclude all the air; tie in a knot.
• Start cranking again with one hand while you support the emerging sausage with the other. Move the casing out slowly to allow it to fill fully, but not too tightly; there should be some give in the sausage when it comes to tie the links. When you get close to the end, leave 6 inches of unstuffed casing and stop cranking.
• Working from the original knot, measure 4 inches of sausage. Pinch sausage firmly to form your first link; twist forward about seven rotations. Move another 4 inches down sausage; pinch but do not twist. Repeat process as you move down sausage, alternating pinch-and-twist links with pinch-only links. Twist the open end right at the surface of the sausage to seal off entire coil. Repeat entire process with remaining sausage mixture and casing.
• Cook immediately or hang or place sausages on parchment paper-lined baking sheets in refrigerator overnight covered with plastic wrap. Cut between each link before cooking. Do not prick sausage before cooking; cook slowly and gently to prevent bursting. Only prick if you see air holes.

SAVORY APPLE-CHICKEN SAUSAGE

Steps:

• In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties. , In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.

CHICKEN APPLE BREAKFAST SAUSAGE

Steps:

• In a large, heavy skillet heat 2 Tbs of olive oil over medium-high heat.
• Add the onions and apples.
• Cook, stirring for 3-4 min or until onions have softened.
• Add the garlic and cook for 30 sec to 1 minute.
• Remove from the heat and cool.
• In a large bowl combine the chicken, pork, thyme, sage, salt and pepper.
• Add the cooled onion mixture and mix well.
• At this point take a small piece of the mixture and cook in a skillet with a little vegetable oil, taste to test the salt and seasoning - add more is necessary.
• On a plastic-covered surface, form the mixture into 8 good sized patties or 16 smaller patties.
• Heat 2 Tbs of vegetabel oil in a 12-inch skillet over high heat.
• Add 4 patties (or more if smaller) to the pan and cook until golden brown, about 3-4 min per side.
• Place cooked patties in a warm oven while you cook the rest of the patties.
• Add more oil if necessary and continue cooking patties in the same manner.

FALL CHICKEN-APPLE SAUSAGE SKILLET

Steps:

• Heat oil in a large, deep skillet over medium-high heat. Add sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
• Add sweet potatoes and half the water to the skillet; boil for 5 minutes. Stir in the sausage, apples, remaining water, sugar, and cinnamon. Season with salt and pepper; reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are soft, 10 to 15 minutes. Serve hot.

HONEY MUSTARD APPLE CHICKEN SAUSAGE

Steps:

• In a small bowl, whisk honey mustard, jelly and water until blended. In a large skillet, heat oil over medium heat. Add apples; cook and stir 2-3 minutes or until tender. Remove from pan., Add sausage to skillet; cook and stir 2-4 minutes or until browned. Return apples to skillet. Add mustard mixture; cook and stir 1-2 minutes or until thickened. Serve with rice.

CHICKEN AND APPLE SAUSAGE PATTIES

Steps:

• Heat oil in a small saute pan over medium heat, and cook onion until translucent and soft, about 3 minutes. Add apples and cook until soft, about 5 minutes. Let cool.
• Combine chicken with onion-apple mixture and remaining ingredients, mixing with your hands. Form into 1 1/2-inch-round patties, and chill until ready to use.
• Preheat oven to 350 degrees. Heat a little oil in a medium ovenproof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer pan to oven, and bake until cooked through, about 10 minutes.