I’ve been making my own sausage for several years. And while you definitely need some special equipment, i.e. meat grinder and sausage stuffer, it’s a really fun and actually pretty easy process. The thought of store-bought sausage makes some people wince – what in the world do they put in that stuff?? Whether you make fresh or smoked, you can control ingredients, flavors and salt content by making your own. Below is a recipe for fresh chicken apple sausage, flavored with onions, garlic and allspice. I hope you love it!
CHICKEN APPLE SAUSAGE
- 3 1/2 Lbs. Boneless Skinless Chicken Thighs
- 2 Lbs. Boneless Skinless Chicken Breasts
- 2 Medium Honeycrisp Apples, Peeled
- 1/2 Large White Onion
- 1 1/2 Tbs. Butter
- 1 1/2 Tbs. Kosher Salt
- 1 1/4 Tsp. Black Pepper
- 1 Tsp. Garlic Powder
- 1 Tsp. Ground Allspice
- 1/2 Tsp. Ground Thyme
- About 9 feet of fresh hog casing
- Slice chicken into 1-inch strips. Place in freezer for 15 minutes while you prepare apples and onions.
- Using the largest holes on a box grater, grate peeled apples and onion. Sauté in a large frying pan with butter for 10-15 minutes. They should be soft and moisture should be evaporated. Allow to cool in bowl.
- Using a meat grinder, or grinder attachment on your mixer, grind semi-frozen chicken on the finest grind. Grind into a large mixing bowl so that you have room to mix in spices, etc.
- Add apple and onion mixture to ground chicken an mix with your hands to incorporate evenly.
- Sprinkle all seasonings evenly over mixture and then mix again with hands until combined.
- Place ground mixture into a sausage stuffer.
- Stuff into hog casings and link into 3-4 inch sections. Allow to dry on a cookie sheet for 15-20 minutes.
- You can now cook immediately on the grill or in a pan. However, the flavors will be better if the sausage rests for a day or longer. We freeze ours in a vacuum sealer.
The sweetness of the apples combined with the savory onions, garlic and thyme make for a delicious combination! You’ll find that this recipe has a lot less fat than store-bought sausage so be careful not to overcook and dry it out. If you have the time and tools, give it a try – I think you’ll find yourself making sausage more often than buying it. Either way, dig in!!