Chicken Sausage with Fresh Apples and Parsley

pork casing

🥗Healthier: collagen casings

💰Cheaper: no casing

Collagen casings are lower in fat and easier to handle.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

Prepare 10 lbs of chicken thigh meat and 12 lbs of boneless skinless chicken breast.

Debone the thigh meat and bag the bones for chicken stock.

Place the thigh meat in the freezer to keep it cold for grinding.

Cut the chicken breast into pieces that fit into the grinder.

Keep the chicken breast cold, optionally placing a bag of ice over it while working.

Grind the chicken thigh and breast meat together until well mixed.

Weigh out 4 lbs of the ground chicken mixture for the sausage recipe.

Add 2 tsp of kosher salt to the ground chicken.

Add 2 tsp of poultry seasoning to the mixture.

Add 1 tsp of coarse ground pepper to the mixture.

Add 0.5 tsp of sage to the mixture.

Add 0.5 tsp of rosemary to the mixture.

Add 0.125 tsp of nutmeg to the mixture.

Add a pinch of red pepper flakes to the mixture.

Add 2 whole diced apples to the mixture.

Add 6 egg whites to the mixture.

Add 1 cup of panko breadcrumbs to the mixture.

Mix all ingredients thoroughly by hand, ensuring even distribution of spices and apples.

Fry a small patty of the mixture to test the flavor.

Adjust seasoning by adding 2 tsp of onion powder and 2 tsp of lemon pepper based on taste.

Add 1 tsp of seasoning salt to the mixture for additional flavor.

Mix in 2 tbsp of fresh parsley for color and flavor.

Fry another small patty to check the flavor again and adjust if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens