Chicken Apple Sausage Recipe
I used to work in the produce department of a local health food store. Sometimes when I had an extra moment I would visit with the meat department manager. One day we were talking about making sausage and I told him my homemade batches lacked flavor. That is when he dropped some knowledge on me, “hydrate your spice blend and the flavor will stand out”. Boy was he right, this one simple trick really made a difference! I have been making my own sausage ever since and it tastes great. Sausage from the store has questionable quality & ingredients at a premium price. When I make my own sausage, the quality and flavor are excellent and the price is low. Today I thought we could go over a perennial favorite, chicken apple sausage.
1-pound ground chicken (higher fat content = more flavor)
1 small apple (granny smith works great, I used an old gala and it was still delicious)
1/2 cup onion (finely chopped)
2 tablespoons vinegar (I used leftover vinegar from some pickled peppers)
1 tablespoon maple syrup
1 tablespoon ground pepper
1 teaspoon salt
1 teaspoon granulated garlic
½ teaspoon Chinese five spice (my secret to yummy sausage flavor)
Take a large bowl add all spices and vinegar. Mix together into a paste then add the ground chicken. Pour maple syrup over the meat and add the chopped apple and onion. Mix everything together thoroughly, I like to leave the mixture in the fridge over-night if for maximum flavor melding. When the sausage is ready, use a fork to portion the sausage onto a greased baking sheet or a large pan. Now brown the sausage, I don’t want to cook it through, just brown each side. 10 minutes in a 350-degree oven or a few minutes per side on the stove should do it. Be sure to use a cooking thermometer to get a quick temp as you chicken must reach 165 degrees Fahrenheit in the center before serving.
After the sausage is browned let it cool and place it in a sealed container for future use. I always label my creations with some masking tape and a marker so I know what it is and when it was made. For a small batch like this, I will store it in the fridge and use it daily, for large batches you can freeze and store for later. I absolutely love this simple recipe! Sausage is spendy, you never know what is in it and is often made from older meat that needs to be sold. You can make awesome fresh sausage any time and this whole process takes about 30 minutes. Make sure to check back for some fun ideas on how to use this wonderful creation.
Make fresh food and thrive
Brandon Grover BA, HHP