Homemade Chicken And Apple Smoked Sausages Recipes

Steps:

• 1. When I make these, I'm usually smoking other meats. These don't take very long compared to say a brisket. One or two links usually end up being lunch while we wait for whatever we are smoking for dinner.
• 2. In a large bowl soak 15 pieces of corn husk in warm water. If using aluminum foil - tear off 4 pieces.
• 3. In a large bowl finely grate your apple, and onion. I use a cheese grater. Grate your garlic cloves. I use a microplane.
• 4. In your food processor, add chicken breast, cut into pieces and pulse until fine.
• 5. Add onion mixture, spices and butter.
• 6. Pulse until well combined.
• 7. Refrigerate for about an hour.
• 8. Tear strips of corn husk off to use to tie the ends of the sausages off. I generally tear 3 per sausage.
• 9. Remove sausage meat from fridge. Place 1/4 of mixture on corn husk (or foil as shown). Shape into a "log".
• 10. Wrap husk around sausage and tie ends as shown. Sometimes I tuck ends under if I'm serving them in the husk.
• 11. Put on smoker and cook for 30 minutes.
• 12. Flip and cook another 30 minutes.
• 13. At this point you can remove sausage and add more smoke flavor if you wish by placing directly on grill.
• 14. Allow to cool slightly before slicing. These are wonderful sliced and sauteed in olive oil - it adds a nice crispy texture around the edges. Enjoy!

Steps:

• Boil cider down to 2 or 3 tablespoons syrup in a small saucepan.
• Remove the bones from the chicken thighs, leave the fat on.
• Cut into 1" dices.
• Coarsely chop in food processor with dried apples.
• Mix the syrup, chicken and apple mixture with remaining ingredients, and squeeze the mixture with your hands until well blended.
• Will be a little sticky.
• Mold into patties and cook over medium heat until done, turning once.
• Use immediately or freeze for up to 2 months!

Steps:

• Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
• Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
• Stir garlic into sausage mixture; cook and stir for 30 seconds.
• Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
• Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
• Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
• Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

Steps:

• In large saute pan with a lid,saute cabbage, onion& apple in margerine& oil until cabbage is tender about 15 minutes.
• Add sausage.
• Saute another 10-15 minutes.
• Add apple cider simmer covered 10 minutes.
• 5 servings.
• Serve with mashed potatoes& Dijon mustard if desired.