CHICKEN, APPLE, AND CALVADOS SAUSAGE
Find out why homemade sausage is worth the effort with this flavorful recipe from chef and master butcher Ryan Farr. Use in his Sausage Bread Pudding, if desired.
Provided by Martha Stewart
Yield Makes 3 pounds
Number Of Ingredients 14
Steps:
- Immerse pork casing in a large bowl of cold water; refrigerate overnight.
- Hold one end of each piece of casing up to the nozzle of the faucet and support it with your other hand; run cold water through the soaked casings to check for holes and begin to open it out, so it will be easier to stuff. If there are any holes in the casing, cut out that piece. Keep casings in a bowl of cold water until ready to stuff.
- Transfer chicken and pork to freezer until exterior of the meat is brittle and hard on the outside but still soft in the middle, 30 to 60 minutes. Do not freeze solid. This is called open-freezing. (It is not necessary to distribute the meat evenly so it's not touching other pieces; the meat on top will freeze first, and that will be enough to lower the temperature for the whole batch.) When making sausage, meat must stay at or below 45 degrees at all times during the process. The ideal temperature is 38 degrees.
- Make sure all equipment is very clean and place in refrigerator or freezer to chill. This should include bowls, grinding equipment, and stuffer.
- Cut meat into cubes that are smaller than the opening of the meat grinder (about 1-inch cubes). Open-freeze meat, 30 to 60 minutes.
- In a medium bowl, mix together salt, thyme, sage, parsley, pepper, fenugreek, and red-pepper flakes; set aside.
- Fit clean, chilled grinder with a medium clean, chilled die. Grind meat, starting with pork. Start rotor, and, without using the supplied pusher, let rotor grab each cube of meat and bring it forward toward the blade and through the grinding plate. Continue grinding until both the pork and chicken are ground. Transfer to a clean, cold, nonreactive bowl and open-freeze until surface is crunchy, 30 to 60 minutes.
- Whisk apple, ice water, calvados, and honey into salt mixture until well blended and dry ingredients have dissolved; set aside.
- In a large, wide basin or bowl, combine cold meat with the apple mixture. Using very clean hands, begin kneading and turning the mixture as you would a large quantity of bread dough. Mixture should become creamy, caused by the warmth of your hands; this indicates that the mixing process is finished. Remove a few tablespoons of meat mixture and set aside. Transfer remaining meat mixture to refrigerator.
- Heat a small nonstick skillet over medium heat; add reserved tablespoons of meat mixture to skillet and cook until cooked through. Taste, and adjust seasoning in remaining meat mixture as necessary.
- Prepare a very clean sausage stuffer. Place bowl of casings, in water, next to stuffer. Line baking sheets with parchment paper; set aside.
- Working in batches, transfer sausage mixture to the hopper of the sausage stuffer, compacting it very lightly with a spatula to be sure there are no air pockets; cover with lid. Thread a length of casing all the way into the stuffing horn and start cranking, just to move a little sausage into the casing. Stop, and crank backwards slightly to stop the forward movement. Pinch the casing just where the meat starts, to exclude all the air; tie in a knot.
- Start cranking again with one hand while you support the emerging sausage with the other. Move the casing out slowly to allow it to fill fully, but not too tightly; there should be some give in the sausage when it comes to tie the links. When you get close to the end, leave 6 inches of unstuffed casing and stop cranking.
- Working from the original knot, measure 4 inches of sausage. Pinch sausage firmly to form your first link; twist forward about seven rotations. Move another 4 inches down sausage; pinch but do not twist. Repeat process as you move down sausage, alternating pinch-and-twist links with pinch-only links. Twist the open end right at the surface of the sausage to seal off entire coil. Repeat entire process with remaining sausage mixture and casing.
- Cook immediately or hang or place sausages on parchment paper-lined baking sheets in refrigerator overnight covered with plastic wrap. Cut between each link before cooking. Do not prick sausage before cooking; cook slowly and gently to prevent bursting. Only prick if you see air holes.
BAVARIAN APPLE-SAUSAGE HASH
This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes., Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.
Nutrition Facts : Calories 310 calories, Fat 17g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 715mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 16g protein.
CHICKEN SAUSAGE WITH APPLES, SAGE AND CABBAGE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
- Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.
SAUSAGE AND APPLES, NORMANDY-STYLE
Calvados is the famous apple brandy from Normandy. A well-stocked liquor store will generally have it on hand, but you can substitute applejack brandy (or even a good fresh apple cider.) "I can buy boudin blanc in many places in New York," Joseph says, "but depending on where you live, it may not be so easy for you. If I had to substitute, I suppose I would use bockwurst, which is a similarly, delicately flavored German veal sausage. Potatoes mashed with butter and cream is what we always eat with this."
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
- In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
- Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
- Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.
HOMEMADE CHICKEN AND APPLE SAUSAGE
I got this recipe from my mom's Joy Of Cooking book. It is very easy, and only has half the fat of regular sausage! Also, you know what's in it (no lips and hooves)! To me, that is a major plus!
Provided by ChipotleChick
Categories Breakfast
Time 23m
Yield 8-10 patties, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil cider down to 2 or 3 tablespoons syrup in a small saucepan.
- Remove the bones from the chicken thighs, leave the fat on.
- Cut into 1" dices.
- Coarsely chop in food processor with dried apples.
- Mix the syrup, chicken and apple mixture with remaining ingredients, and squeeze the mixture with your hands until well blended.
- Will be a little sticky.
- Mold into patties and cook over medium heat until done, turning once.
- Use immediately or freeze for up to 2 months!
Nutrition Facts : Calories 284.3, Fat 19.6, SaturatedFat 5.6, Cholesterol 107.5, Sodium 828.8, Carbohydrate 3.9, Fiber 0.6, Sugar 3.1, Protein 22.2
CHICKEN WITH CREAM, APPLES AND CALVADOS
Make and share this Chicken With Cream, Apples and Calvados recipe from Food.com.
Provided by Boomette
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
- In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
- In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.
More about "chicken apple and calvados sausage recipes"
BRAISED CHICKEN WITH APPLES AND CALVADOS RECIPE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 4
- Preheat the oven to 350°. In a large, deep ovenproof skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and tender, about 5 minutes. Transfer the mushrooms to a large bowl.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Season the chicken pieces with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken and brown the other side, about 3 minutes. Add the chicken to the mushrooms and pour off all but 2 tablespoons of fat from the skillet.
- Add the chopped apples to the skillet and cook over moderately high heat until browned, about 2 minutes. Add the shallots and garlic and cook over low heat, stirring a few times, until softened, about 3 minutes. Stir in the flour. Add the Calvados and cook for 1 minute. Stir in the chicken stock, cider, caraway seeds and crushed red pepper and bring to a simmer.
- Return the chicken pieces to the skillet, skin side up, along with any accumulated juices. Braise the chicken in the oven for about 20 minutes, until the breast meat is just cooked. Transfer the breast pieces to a large ovenproof platter. Continue braising the remaining chicken until cooked through, about 10 minutes longer. Add to the platter and keep warm.
CHICKEN WITH CALVADOS AND APPLES - AMERICA'S TABLE
From americas-table.com
Estimated Reading Time 2 mins
CHICKEN NORMANDY WITH CALVADOS, APPLES, AND CREAM
From theculinarytravelguide.com
Estimated Reading Time 3 mins
10 BEST SWEET APPLE CHICKEN SAUSAGE RECIPES - YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CALVADOS-BRAISED CHICKEN WITH APPLES - LOS ANGELES …
From latimes.com
PAN-SEARED SAUSAGES WITH APPLES RECIPE - DANIEL ORR
From foodandwine.com
10 BEST CHICKEN APPLE SAUSAGE PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN SAUSAGE WITH APPLES & ONIONS - COOK FOR …
From cookforyourlife.org
CHICKEN APPLE SAUSAGE RECIPE | EASY WHOLESOME
From fooddoodles.com
CHICKEN WITH APPLES AND CALVADOS - COOKING BY THE BOOK
From cookingbythebook.com
EASY SKILLET CHICKEN SAUSAGE WITH APPLES | MONTANA …
From montanahappy.com
SAUTéED SAUSAGES WITH APPLES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CHICKEN APPLE SAUSAGE BREAKFAST HOT DOGS - COOKING …
From highlandsranchfoodie.com
CHICKEN WITH APPLES IN A CREAMY CALVADOS SAUCE - GREEDY …
From greedygourmet.com
Reviews 1Estimated Reading Time 2 minsServings 4Total Time 1 hr
- Core the apples. Cut into 12 wedges. Heat 10g of butter in a large frying pan. Add the apple wedges and fry over moderate heat until browned and tender. Remove from the pan and keep warm.
- Heat 30g more butter in the same pan, and then add the chicken pieces, skin side down, and cook until golden. Turn over and cook for another 5 minutes. Lift the chicken out of the pan and put to one side.
- Heat the remaining butter in the same pan, add the onion and fry over moderate heat for 5 minutes without browning.
- Sprinkle the flour over the onion and stir in. Add Calvados. Gradually stir in the chicken stock. Bring to the boil, return the chicken to the pan, cover and simmer gently for 15 minutes, or until the chicken is tender and cooked through.
CHICKEN WITH CALVADOS, CIDER AND APPLES - G'DAY SOUFFLé
From gdaysouffle.com
CHICKEN WITH CREAM, APPLE AND CALVADOS SAUCE - RICARDO
From ricardocuisine.com
HOMEMADE CHICKEN APPLE SAUSAGE RECIPE :: THE MEATWAVE
From meatwave.com
BRAISED CHICKEN WITH APPLES AND CALVADOS RECIPE | MYRECIPES
From myrecipes.com
SAUTéED SAUSAGES WITH APPLES RECIPE | MYRECIPES
From myrecipes.com
20 BEST CHICKEN APPLE SAUSAGE RECIPES - GOOD RECIPE IDEAS
From goodrecipeideas.com
17 CHICKEN AND APPLE RECIPES TO TRY FOR DINNER | ALLRECIPES
From allrecipes.com
CHICKEN, APPLE, AND CALVADOS SAUSAGE | RECIPE | SAUSAGE, …
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
17 SAVORY CHICKEN APPLE SAUSAGE RECIPES THAT WILL WIN …
From cookingchew.com
ROASTED CHICKEN WITH APPLES AND CALVADOS SAUCE - EAT SMARTER USA
From eatsmarter.com
RECIPES USING APPLE CHICKEN SAUSAGE - CHICKEN, APPLE, AND …
From reidhead15333.blogspot.com
WHAT TO SERVE WITH CHICKEN APPLE SAUSAGE? 8 BEST SIDE DISHES
From eatdelights.com
RECIPE FOR CHICKEN WITH CALVADOS - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
RECIPE: FRENCH-STYLE PORK CHOPS WITH APPLES AND CALVADOS
From moodysbutchershop.com
CHICKEN SAUSAGE, APPLE & VEGGIE SKILLET - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
CHICKEN APPLE SAUSAGE SKILLET WITH CABBAGE AND POTATOES
From parsnipsandpastries.com
15 BEST CHICKEN APPLE SAUSAGE IDEAS - TOP RECIPES
From topteenrecipes.com
FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
20 MINUTE CHICKEN SAUSAGE PASTA - IOWA GIRL EATS
From iowagirleats.com
13 BEST CHICKEN APPLE SAUSAGE IDEAS - IZZYCOOKING
From izzycooking.com
SAUTEED CHICKEN WITH APPLES, CREAM AND CALVADOS
From theglobeandmail.com
You'll also love