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Last week's Resolution Recipe (I haven't caught up yet): Chicken/Apple Breakfast Sausage.
1 cup apple cider
3 1/2 lbs ground chicken
3 oz dried apples
4 tsp salt
2 tsp pepper
2 tsp sage
1/8 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
sheep casings
Boil down the cider almost to a syrup. Once cool, mix everything together and let sit for an hour in the fridge to meld. Stuff into casings.
What worked: They were okay, which is good since we packaged them up in individual servings, so we have a fair amount of them.
What didn't: The apples need to be ground - it isn't specified, so I minced them. But they would meld better if ground up. Also, the reason for using sheep intestines is that they are the "right" diameter for breakfast sausages; they are much smaller than pig intestines. Well and good, but that diameter difference meant that I couldn't use my regular sausage funnel as the sheep casings simply tore. I ended up using a plastic funnel. It worked, sorta, but wasn't very efficient or effective.
These are advertised as lower-fat breakfast sausages with apple providing mouth feel. They're okay, but they don't hit the same notes as good ol' high-fat greasy pork breakfast sausages.
Will I make it again? Shrug. I'd have to find a better funnel substitute first - and finish eating the current batch.
1 cup apple cider
3 1/2 lbs ground chicken
3 oz dried apples
4 tsp salt
2 tsp pepper
2 tsp sage
1/8 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
sheep casings
Boil down the cider almost to a syrup. Once cool, mix everything together and let sit for an hour in the fridge to meld. Stuff into casings.
What worked: They were okay, which is good since we packaged them up in individual servings, so we have a fair amount of them.
What didn't: The apples need to be ground - it isn't specified, so I minced them. But they would meld better if ground up. Also, the reason for using sheep intestines is that they are the "right" diameter for breakfast sausages; they are much smaller than pig intestines. Well and good, but that diameter difference meant that I couldn't use my regular sausage funnel as the sheep casings simply tore. I ended up using a plastic funnel. It worked, sorta, but wasn't very efficient or effective.
These are advertised as lower-fat breakfast sausages with apple providing mouth feel. They're okay, but they don't hit the same notes as good ol' high-fat greasy pork breakfast sausages.
Will I make it again? Shrug. I'd have to find a better funnel substitute first - and finish eating the current batch.
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