Chicken sausage can go well in just about any dish. It can be served as a side with breakfast or diced up and added directly to your omlette. It could be sliced and added to pasta or included in a hearty salad. Chicken sausage is just about one of the most versatile foods and can come in so many different flavors. After buying it for years at local super markets I finally decided to make it myself and let me tell you it is far better (not to mention very easy)!
*Will need a meet grinder - I use my stand mixer attachment with the coarse grinder —Andie
Place a sheet of parchment paper over a large sheet pan.
Debone the chicken (if it is not already) and cut into 2 inch wide strips. Place these strips on the prepare sheet pan and place in the freezer for 1 hour or until firm.
Once the strips of chicken are firm they are ready for the grinder. Place the stand mixer bowl under the grinder and using the coarse grinding plate for the stand mixer attachment begin adding the strips of chicken on at a time with the mixer on medium low. Continue until all of the meat has been ground.
Once the meat is all ground remove the grinding attachment and add the paddle attachment to the mixer. Add the maple syrup, spiced cider and spices to the meat and mix on low until all of the ingredients have been combined.
Now you are ready to make your patties. Taking about 2-3 tbsp of meat (you can decide how big you want your sausages) form circular patties. Once patties have been formed heat a large skillet with a 2 tbsp of olive oil over low heat and add a few of your sausage patties. Cook until internal temperature is 165 degrees. Monitor the heat to prevent burning and add additional olive oil as needed. If the heat is too high the sausages will begin to burn on the outside but be under cooked on the inside.
Once cooked you can use them however you like. They can be stored in an airtight container in the fridge or freezer. Because they are fully cooked all you need to do in order to use them is heat them up and they are ready to go!