Flatten the cubes into a single layer and they will freeze faster and come apart more readily when it’s time to add them to the processor. Also, I had to pulse the meat a lot to get a course grind (~15 times for the chicken and about 8 times for the bacon). For those of us on the low end of the DIY spectrum, forming the spiced meat into patties rather than stuffing it into casings makes the process less labor-intensive yet produces results that are just as tasty.

With plenty of options in our special offers range, you won’t have to break the bank to dish up a wholesome treat. Fennel, coriander, nutmeg, and black and cayenne peppers provide a warm spicing that plays off the lean (but not too lean) meat mixture and sweet-tart apple shreds. If you prefer sausage links to sausage patties, you’ll need a meat grinder or a stand mixer with a sausage-stuffing attachment, a total of about 6 feet of small pork or sheep casings (available from most butchers and Whole Foods Markets), and the instructions that follow.We select the very best gilts and most importantly when the gilts are ready we dry age our pork for around 7 days, in the same vein as our Beef and Lamb.

Using the finest pork cuts and a tried and tested recipe, ensure a tasty and consistent sausage which is ideally suited for anyone who is looking to stick to a particular diet. These chicken and apricot sausages are made off-site with fresh chunks of apricot to give a lovely sweet flavour. Per 100g serving Energy (8400kJ/2000kcal) 1002kJ, 241kcal 12% Fat (70g) 19g 27% HIGH Saturates (20g) 6. Boneless chicken breasts–You can also use a blend of chicken breast and chicken thigh meat, which is what I prefer.

Herbs and Seasonings: The use of herbs like rosemary, thyme, or sage, along with olive oil and seasonings, enhances the overall taste profile. I find as I get older, I just have less and less time to do things I enjoy so I love making ahead sheet pan meals so instead of being in the kitchen for 2 hours cooking and cleaning after work, I can spend those hours reading a book, watching tv or doing some other forms of self-care! Fry the corn dogs until they are golden brown and crispy, turning occasionally for even cooking, about 3-4 minutes. Adding some bacon to chicken breast meat increases the fat content for better binding and cooking and also enhances the flavor without sacrificing all the advantages of white meat chicken.

They loved that it didn’t require any special equipment, and that they could control the amount of spice and salt in the finished sausage. Place the sausages on a baking tray and cook for 20-25 minutes, until thoroughly cooked, turning halfway through the cooking time. I would also like to mention that I wrapped the patties separately in plastic wrap and then put them in baggies. Because not only do you choose the quality of ingredients you include, but holy hell, do they ever taste insanely phenomenal. You really do not need to core or even slice the apples–just peel and grate, turning the apples as you go.This might include changes to allergy advice, ingredient lists, nutritional guides or dietary advice. Savory Chicken Apple Sausages: The chicken apple sausages are seasoned with a mix of savory herbs and spices, offering a rich and hearty taste.

I added 1/2 teaspoon salt to the mixture, but overall the flavor was perfect—peppery and subtly floral.Not only does it yield a batch of super-satisfying sausages, but I also get the satisfaction of making my own meat products. I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. Many offer a range of options for fresh produce, sausages, and other ingredients needed for the recipe.