Chicken-Apple Sausages


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

I like making sausage from scratch because I can adjust the flavorings to taste. Make notes so you can keep improving on the recipe, and freeze your experiments for an easy addition to an impromptu brunch.


  • lb (750 g) boneless, skinless chicken breasts, frozen for 1 hour
  • ¼


Working in batches, place the chicken in a food processor and pulse until coarsely ground, 6 to 8 times. Transfer to a large bowl. Pulse the bacon until coarsely ground, 3 or 4 times. Add the bacon and the butter to the chicken and mix until well blended. Add the apples.

In a spice mill or in a mortar with a pestle, grind the coriander seeds, fennel seeds, and peppercorns to a medium-fi