Chicken Apple Sausage Recipe

Prepare ingredients

Peel and very finely grate half an apple until you have about 1/2 cup grated apple. Finely mince 1/4 cup onion. Chop fresh sage, parsley, and thyme. If using pork fat, dice it very small and keep cold. If using casings, soak them in warm water for 30 minutes, then rinse through to remove salt; keep in cool water until ready.

Combine meat and aromatics

Place 1 lb ground chicken in a large bowl. Add the diced pork fat (2 oz) or cold butter, grated apple, minced onion, chopped herbs (sage, parsley, thyme), 1 tsp brown sugar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp ground fennel seed and 1/8 tsp ground nutmeg.

Add acid and hydrate

Pour in 2 tablespoons apple cider vinegar (or dry white wine) and 2 tablespoons ice water. The acid brightens the apple flavor and the cold water helps the meat bind and stay moist.

Mix to develop texture

Using clean hands or a sturdy spoon, mix the ingredients thoroughly for 1 to 2 minutes until the mixture becomes slightly sticky and homogeneous. Do not overmix to avoid a dense texture; you want the proteins to bind but remain tender. Taste a small pinch by cooking a teaspoon in a skillet to check seasoning; adjust salt or pepper if needed.

Portioning

If stuffing casings: fit your sausage stuffer or funnel to the soaked casings and slide casings onto the tube, leaving an overhang. Fill the stuffer with the meat mixture, and gently feed the mixture into the casing, avoiding large air pockets. Twist into 4–6 evenly sized links (about 4–5 oz each). If not using casings: form the mixture into 6 patties (roughly 3–4 oz each) or 4 larger sausage-shaped logs. Chill formed sausages for at least 30 minutes in fridge to firm up.

Cook sausages

Heat 1 tablespoon neutral oil or a mix of oil and butter in a large skillet over medium heat. If using patties or uncased logs, place them in the skillet without crowding. Cook 4–5 minutes per side, adjusting heat as needed, until nicely browned and internal temperature reaches 165°F (74°C). If using stuffed casings, start over medium-low heat, searing briefly on each side to color (about 2 minutes per side), then reduce heat to medium-low and cook covered for 8–10 minutes, turning occasionally, until internal temperature is 165°F (74°C).

Optional sautéed apples

While sausages cook, heat a small skillet over medium heat with 1/2 tablespoon butter or oil. Add 1 cup sliced apples and sauté 4–6 minutes until tender and lightly caramelized. Add a pinch of salt and a teaspoon of brown sugar or a splash of apple cider vinegar to finish if desired.

Rest and serve

Let cooked sausages rest for 3–5 minutes to redistribute juices. Serve on soft rolls with mustard and sautéed apples, or slice and serve over greens with extra mustard on the side.