CHICKEN AND APPLE SAUSAGE

1 cup apple cider
3 1/2 lbs boned chicken thighs (dark meat is important)
3 oz. dried apples
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
sausage casings (optional)

In a small non reactive pan, boil down the cider almost to a
syrup, about 2 or 3 tablespoons. Cool and reserve.

Grind the boned chicken and skin coarsely. Add the cider and rest of the ingredients to the ground chicken in a large bowl and blend thoroughly with your hands. Fry up a small patty to test, and correct the seasonings in the rest of the batch.

This is good either cooked loose or in casings.

Source: Steve Kramer / rec.food.cooking