Chicken Sausage with Apples and Sage
Why This Recipe Works
We wanted a chicken sausage recipe for fresh, great-tasting, lower-fat sausage that didn’t require expensive special-purpose equipment. We kept the fat content low and the sausage moist by choosing to work with chicken thighs. Instead of using a conventional food grinder for our chicken sausage recipe, we discovered that a food processor does a great job grinding the meat. We found that a pastry bag does an excellent job of filling the casings when making links, but there's no need to do that if it seems like too much work: The seasoned meat can be formed into patties and it's ready to cook.