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Julie R - WA

Mom asked for turkey/apple sausage. Rec I'm going to use: Chicken or Turkey and Apple Sausages

Veteran Member
573 posts
Joined: Nov 15, 2006


Posted to Thread #12822 at 9:07 pm on Nov 30, 2008

** Chicken or Turkey and Apple Sausages **

8 lbs chicken thighs or turkey leg meat
3 cups apple juice
dried apples, 120 grams, diced
Sweet wine (icewine, port, or sauternes) 100 ml
Salt, 60 grams
sugar, 52 grams
white pepper, 8 grams
dried sage, 6 grams
ground allspice, 3 grams
dried ginger, 2 grams
cloves, 1 gram
Nutmeg, i gram
cinnamon, 1 gram
strong chicken bullion, 100 ml

Cube chicken with fat and skin, and partially freeze. Boil apple juice until it is reduced to a thick syrup, about 1/2 cup. Cool.

Grind all dried spices in coffee grinder. Reconstitute apples in 4 cups warm water. Drain.

Grind chicken on large hole grinder (1/4 inch). Add all other ingredients and mix well. Let sit in fidge 3 hours. I stuffed into 32MM casings (hog or sheep) using the two hole plate of my grinder. If using a dedicated stuffer, regrind with 1/4 inch plate prior to stuffing. Link to 4 inch sausages. ( I made about 28 links.)

I steamed the whole lot gently for 45 minutes then froze. This allows us to thaw, then grill/griddle for color and to warm up (except I saved a bit for small patties for my youngest daughter/stuffer helper). Split down the middle, into a hot pan with another pan on top.... mmmmm!

Vinnerís note: Next time, I might only use half the skin and fat. Double grinding helps with binding, and so may not need all the fat that US producers include in their thigh packages.

Vinner at

Link: Chicken and Apple Sausages

Life is grand!

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