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8 lbs chiken thighs
3 cups apple juice
dried apples, 120 grams, diced
Sweet wine (icewine, port or sauternes) 100 ml
Salt, 60 grams
sugar, 52 grams
white pepper, 8 grams
dried sage, 6 grams
ground alspice, 3 grams
dried ginger, 2 grams
cloves, 1 gram
Nutmeg, i gram
cinnamon, 1 gram
strong chicken boillion, 100 ml

Cube chicken with fat and skin, and partially freeze. Boil apple juice until it is reduced to a thick syrup, about 1/2 cup. Cool.

Grind all dried dried spices in coffee grinder. Reconsitute apples in 4 cups warm water. Drain.

Grind chicken on large hole grinder (1/4 inch). Add all other ingredients and mix well. Let sit in fidge 3 hours. I stuffed into 32MM casings (hog or sheep) using the two hole plate of my grinder. If using a dedicated stuffer, regrind with 1/4 inch plate prior to stuffing. Link to 4 inch sausages. ( I made about 28 links.)


I steamed the whole lot gently for 45 minutes then froze. This allows us to thaw, then grill/griddle for color and to warm up (exept I saved a bit for small patties for my youngest daughter/stuffer helper). Split down the middle, into a hot pan with another pan on top.... MMMmmmm!

NOTE: Next time, I might only use half the skin and fat. Double grinding helps with binding, and so may ot need all the fat that US porducers include in their thigh packages.
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