Similar to my prior recipe of Bangers and Champ, my chicken and apple sausage recipe is rumored to be pretty good. Below is a shortened version of the recipe, but tasty nonetheless. Follow the ingredient and procedures below and enjoy!
2 teaspoon(s) canola oil
1 small onion, diced
1 medium sweet apple, such as Gala or Honeycrisp, peeled and diced
1 pound(s) ground chicken
1 tablespoon(s) finely chopped fresh sage
1 tablespoon(s) packed light brown sugar
1/2 teaspoon(s) fennel seed, chopped
3/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
- Add chicken, sage, sugar, fennel, salt, and pepper to the bowl with the apples and onions. Gently mix to combine.
- Stuff sausage mixture into prepared the casings, compacting the sausage firmly. Prick any air pockets with a pin.
- The chicken and apple sausages may be poached, grilled, braised or fried. Raw sausages will keep up to three days in the refrigerator and 3 months in a freezer. Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.