Chicken Apple Sausage

• Gluten free
• Paleo

• Meat

  • 1/4 lb Bacon
  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 Granny smith apples, dry

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 tsp Coriander seeds, whole
  • 1 tsp Fennel seeds, whole
  • 1/2 tsp Nutmeg
  • 2 tsp Peppercorns, whole white or black
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted

Found on leitesculinaria.com

Ingredients

• 1 1/2 pounds (750 grams) boneless, skinless chicken breasts, roughly chopped and frozen for 1 hour
• 1/4 pound (125 grams) sliced bacon, roughly chopped and frozen for 1 hour
• 1 tablespoon (1/2 ounce) unsalted butter, cold
• 2 Granny Smith apples, peeled, cored, grated, and squeezed dry
• 2 teaspoons whole coriander seeds
• 1 teaspoon whole fennel seeds
• 2 teaspoons whole white or black peppercorns
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil, plus more as needed

Directions

• 1. Working in batches, place the chicken in a food processor and pulse until coarsely ground, probably 6 to 8 pulses. Transfer to a large bowl. Dump the bacon and butter into the food processor and pulse until coarsely ground, maybe 3 or 4 pulses or so. Add the bacon and the butter to the chicken and stir by hand until combined. Add the apples and combine.2. In a spice mill or with a mortar with a pestle, grind the coriander seeds, fennel seeds, and peppercorns together to a medium-fine grind. Add the ground spices to the chicken mixture along with the salt, nutmeg, and cayenne. Mix with your fingertips until well blended. Pinch off a small amount and heat it in a little oil in a skillet over medium-high heat, turning once, until cooked through. Taste and adjust the seasonings in the uncooked sausage mixture accordingly.3. To make patties, using your hands, shape the sausage mixture into 12 to 15 patties, each about 3 inches (7 1/2 centimeters) in diameter and 1/2 inch (12 millimeters) thick. (The patties can be made up to 1 day ahead, tightly covered, and refrigerated or frozen.) To make links, see the variation below. 4. In a large skillet over medium-high heat, warm the oil. Working in batches, add the patties and cook until the bottom is golden brown, 3 to 4 minutes. Turn and cook until the patties are golden brown on the second side, 3 to 4 minutes. Transfer to paper towels to drain briefly, then serve.