Apple-Chicken Sausage

• 1 cup apple cider
• 3.5 pounds boneless, skinless chicken thighs (dark meat is important)
• 3 ounces dried apples
• 4 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried sage
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 chicken bouillon cube dissolved in 2 Tablespoons boiling water

In a small non-reactive pan, boil down the cider almost to a syrup, about 2 or 3 tablespoons. Cool and reserve.

Grind the chicken coarsely.

Add the cider and rest of the ingredients to the ground chicken in a large bowl and blend thoroughly with your hands. Fry up a small patty to test, and correct the seasonings in the rest of the batch.

• Yields: about 3.5 pounds sausage
• Preparation Time: 20 minutes