This artisan Smoked Chicken Apple Sausage masterfully blends succulent chicken thighs with a concentrated apple cider reduction and tender dried apples. The flavor is deepened by a fragrant mix of sage, ginger, and warm autumnal spices like cinnamon and nutmeg. After being stuffed into natural casings and gently poached to maintain juiciness, the links are smoked low and slow to develop a beautiful color and a mild, wood-fired finish. It’s a refined, lighter alternative to traditional pork sausage that perfectly captures a balance of orchard sweetness and savory smokehouse depth.
In a small nonreactive saucepan, add apple slices and cider, bring to a simmer and reduce to low. Reduce until almost a syrup consistency. Pull off to cool to room temperature
Coarse grind boned chicken, skin and apples in a meat grinder.
Add other seasonings and mix well. Refrigerate for 2 hours
After refrigeration, test cook a small amount in a pan and check for salt, add if needed. Should be slightly salty (this will noticeably disappear once it is cooked)
Fill soaked casings and twist into 6-7 inch links
Submerge in simmering water for 10-15 minutes.
Remove and place single layer on sheet pans, cutting between links, refrigerate overnight to develop pellicle (smoke sticks better)