Overlook Farm

This is one of my favorite dishes to make this time of year. Fresh seasonal apples take a break from desserts and enter this savory blend.

1/2 cup apple cider
3 1/2 pounds boned chicken thighs with skin, cut into 1-inch pieces
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh sage
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 ounces dried apples, cut into 1/4 -inch dice (you will have about 1 cup)
1/2 cup finely diced onion

1. Bring the cider to a boil, then reduce to a good simmer. Cook until the cider reduces to one-fourth cup, 6 to 8 minutes. Remove from the heat and refrigerate until chilled.

2. Combine the chicken with the salt, black pepper, sage, ginger, cinnamon and nutmeg. Cover the bowl and place the chicken in the freezer about 30 minutes.

3. Grind the chicken with a three-eighths-inch grinding plate into a large bowl set over an ice bath. Once the chicken is ground, stir in the reduced cider, diced apples and onion. Knead and squeeze the mixture until well blended.

4.  Portion 8 sausage patties (each about one-half pound).  Alternatively, stuff the sausage into the casing, following manufacturer’s instructions for the sausage stuffer; tie into 5-inch links. Refrigerate the sausage up to 2 days, or freeze up to 2 months.