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Chicken Sausage From Scratch

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"Chicken sausage recipes are not commonly found on the web. I had some chicken thighs and was looking for something versatile to do with them."
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Ingredients

55 m servings 64 cals
Original recipe yields 12 servings (12 patties)

Directions

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  1. Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.
  2. Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.
  3. Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.
  4. Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.

Footnotes

  • Cook's Note:
  • Chicken thighs are important because of the fat content. Breast meat does not impart enough fat.

Nutrition Facts


Per Serving: 64 calories; 2.8 g fat; 3 g carbohydrates; 6.7 g protein; 23 mg cholesterol; 130 mg sodium. Full nutrition

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