Chicken And Apple Sausage

Let's Cook

1. Step 1.

   Bring to a boil in a small saucepan and boil down to 2 to 3 tablespoons of syrup: 1 cup apple cider

2. Step 2.

   Let cool. Meanwhile, pull off and reserve the skin from: 2 ¼ pounds bone-in chicken thighs

3. Step 3.

   With a sharp knife, cut the meat off the bones. Cut the chicken into strips, if using a meat grinder, or 1-inch cubes, if using a food processor. Chill the chicken and chicken skin in the freezer for 30 minutes. Grind the chicken and skin together in a meat grinder fitted with a ⅜-inch plate, or coarsely chop by hand or in a food processor, along with: 1 ½ ounces dried apples

4. Step 4.

   Transfer the chicken and apple mixture to a large bowl and add the cooled cider syrup. Add: 2 ½ teaspoons salt; 1 teaspoon black pepper; 1 teaspoon dried sage; ½ teaspoon dried thyme; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground ginger

5. Step 5.

   Using your hands, knead and squeeze the mixture until well blended. Shape, cook, or store as for Country Sausage.