Friends and I made the following recipe below for the sausage making event I hosted. This is a favorite chicken sausage flavor I used to buy commercially, but now I prefer making it at home since it’s just as good, if not better!
When making chicken sausage, you can either use pre-packaged ground chicken or better yet, grind it yourself… without a meat grinder. All you’ll need is a food processor! In the recipe, it’s recmomended to use boneless chicken thighs with the skin on. The thighs are flavorful and the skin adds some fat to help with more flavor. I’ve also found that boneless chicken thighs are much more economical that pre-packaged ground chicken.
3 1/2 lbs boneless chicken thighs (or ground chicken)
1 cup apple cider
3 ounces dried apples, finely diced
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons poultry seasoning
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 chicken buillon cube dissolved in 2 tablespoons boiling water
Freeze the fresh chicken thighs for 15 minutes to firm them up a bit, making it easier to dice and process. Remove the chicken thighs from the freezer and dice the chicken (meat and skin) in small cubes about 1 inch pieces.
Knead and stir the meat with your hands until everything is well blended. Don’t overmix and warm up the sausage.
Makes seven or eight 1/2 pound packages.