Homemade Apple-Maple Chicken Sausage

I was reading the news today and came upon the chicken nugget recall because people complained of plastic pieces in them. I understand accidents happen, but it just highlights the fact that we really need to make a conscious effort to cook our own food. Knowing exactly what goes in to the meals that we feed our family should always be a priority.

Summer is right around the corner and grills all across the country will be fired up and my personal favorite are sausages. Now, I'm not sure how you feel about nitrites, but the verdict is still out whether it's really bad for you. Well while they're doing more studies on it, I figured I'd make some nitrite free fresh sausages. A package of "natural nitrite-free" sausages can run you from $6 on up for a pound of meat. It's kind of pricey plus you still don't know what's in there. I decided to test out the KitchenAid sausage maker set up and this is what came of it.

Homemade Apple-Maple Chicken Sausage

Homemade Apple-Maple Chicken Sausage

1 lb boneless skinless organic chicken thighs ran through the fine grinder plate
or (1 lb ground chicken or turkey)
1 large Granny Smith apple peeled and small diced
1/4 cup pure maple syrup
2 tbsp brown sugar
2 tsp granulated garlic
1 1/2 tsp salt
1/8 tsp black pepper
2 ft natural hog casings

mix all ingredients together and let rest in the fridge for an hour

I used the bigger funnel for this. I find that if you have a moist sausage mixture, it makes it a little difficult to push the mixture through the chute.The first few times, it might be best to work with another person to either hold the casing as the mixture pushes through or be the one to stuff the mixture down the chute. 1 large apple might seem much but it helps keep the sausage moist inside and the Granny Smith works great in adding a sour contrast to the maple syrup and brown sugar. Depending on where you are, it might be difficult to find hog casings. Bass Pro carries them for a very reasonable price and the quality is very good. I've finished a whole pack of casings which is good for 25 lbs of sausage without a single hole.

I steamed the sausages for about 10 minutes in a half cup of water in a pan, covered, then grilled them. This insures that the sausage is fully cooked once it comes off the grill and the casings didn't char from the sugars in the mixture.