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Makes about 5-1/2 lbs
5 lbs chicken meat, combination of white and dark meat, boned, skinned
and diced
2 tsp salt
1 tbsp fresh ground pepper
1 tsp each rosemary, basil, cloves (ground)
1 cup tart baking apples, peeled, seeded and diced (1/8")
1/2 cup dry
white wine
Hog casings or sheep casings
Spread the meat on a large baking sheet. Mix the spices in a bowl then sprinkle over the meat. Incorporate them well into the meat. Grind the meat, using a fine die on the grinder. Add the apples to the meat mixture and combine them with a mixer fitted with a paddle attachment until well blended. Add the wine while mixing. Make a test patty, pan-fry it and taste to check the seasoning and consistency. Adjust as necessary. Stuff the mixture into casings and twist off at 4-5" intervals. Refrigerate until ready to grill. Can be frozen.
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