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

[julie-r-wa]

** 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!

Vinner’s 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.

Source:

Vinner at Sausagemaking.org

http://forum.sausagemaking.org/viewtopic.php?p=17905&highlight=chcken+apple#17905

http://forum.sausagemaking.org/viewtopic.php?p=17905&highlight=chcken+apple#17905

 

[julie-r-wa]

Getting ready to make this - doing all the metric conversions, etc. Will post converted recipe, and.

...I can see that I'll be making lots of changes, in general. Small ones, but I think the finished recipe will be easier for people who don't make sausage all the time to understand and use. smileys/smile.gif And will make the sausages darn tasty, too, although the original recipe is quite good to begin with from reports at the forum where I got it.