Ingredients

• 1 cup apple cider
• 3 1/2 pounds boned chicken thighs with skin (about 4 1/2 pounds with bones) or 3 1/2 pounds ground chicken
• 3 ounces dried apples
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons dried sage
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 chicken bouillon cube dissolved in 2 tablespoons boiling water
• 8 to 10 feet medium sausage casings (optional)

Instructions

1. In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
2. If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
3. Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.