To my sadness, our local Whole Foods no longer carries (at least not regularly) delicious chicken apple-spice sausages. I found a good reference for poultry sausage recipes, and decided to make some patty-style “sausages” — in quotes since I don’t have casings. These patties work nicely for the toad in the hole dish! Also, the spices are warming, not hot, since there isn’t any pepper or chile — although those might be a future option. 🙂
This recipe yields 4 patties. Go ahead and double it!
- 1 pound ground chicken meat (preferably thigh/dark meat)
- 1 1/2 ounces dried apples
- (optional) 1/2 to 1 ounce dried tart cherries or apricots
- (optional) handful of fresh parsley and/or mint
- 4 teaspoons garlic-infused olive oil; or another infused oil, or good quality, unflavored extra-virgin olive oil
- 4 teaspoons pomegranate molasses
- 4 teaspoons red wine, white wine, or verjus; preferably red wine as that adds more depth of flavor
- 1 to 2 tablespoons chicken stock
- 1 tablespoon unsalted butter, ghee, or bacon drippings
- 2 teaspoons cinnamon
- 1 to 2 teaspoons freshly grated ginger, or 1/2 teaspoon dried ground ginger
- 1/2 to 3/4 teaspoon salt
- scant 1/8 teaspoon allspice
- scant 1/8 teaspoon cloves
- vegetable oil (grape seed, olive, canola, etc.)
- Mince the apples and, if using, other dried fruit and fresh herbs in a food processor — or do so with a sharp knife. Place in a medium microwave-proof jug.
- Add in the olive oil, pomegranate molasses, wine (or verjus), chicken stock, butter (or ghee or drippings), spices, and salt. Zap the mixture in microwave for about a minute. Stir until well combined.
- In a large bowl, combine the flavorings with the chicken and stir well again. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
- Give the chicken mixture a good stir if any liquid has seeped out. Coat your hands with vegetable oil to reduce sticking. Form into patties adding another coat of oil.
- Cook as desired, or freeze (wrapped in parchment or plastic wrap) for later usage.