Homemade Apple & Herb Smoked Chicken Sausage
These artisanal smoked chicken sausages combine lean ground chicken with sweet apple, aromatic herbs, and a perfect blend of spices. The addition of cold grated apple helps keep the sausages moist while adding a subtle sweetness that complements the smoky flavor. Fresh sage and garlic provide an earthy depth, while the slow smoking process infuses the meat with a delicate woodsy aroma. Perfect for grilling, pan-frying, or adding to your favorite recipes, these sausages offer a healthier alternative to traditional pork sausages without sacrificing flavor.
Equipment
- Meat grinder with medium (6mm) and fine (4mm) grinding plates
- Sausage stuffer attachment or dedicated sausage stuffer
- Smoker (electric, pellet, or traditional)
- Digital meat thermometer
- Large mixing bowl
- Small mixing bowl
- Kitchen scale
- Sharp knife and cutting board
Ingredients
Meat & Proteins
- 4 pounds Boneless, skinless chicken thighs cut into 1-inch cubes [1.8 kg]
- 1 pound Chicken skin and fat cut into small pieces [450 g]
Produce
- 2 medium Granny Smith apples peeled and grated [340 g]
- 6 cloves Garlic minced [30 g]
- 1/4 cup Fresh sage leaves finely chopped [15 g]
- 2 tablespoons Fresh thyme leaves [30 g]
Spices & Seasonings
- 2 tablespoons Kosher salt [30 g]
- 2 teaspoons Ground black pepper [10 g]
- 1 tablespoon Ground coriander [15 g]
- 1 teaspoon Ground nutmeg [5 g]
- 1 teaspoon Dried marjoram [5 g]
- 1/2 teaspoon Ground ginger [2.5 g]
Other
- 1/2 cup Ice-cold water [120 ml]
- 1 package Natural hog casings (32-35mm) soaked in cold water
- 2 cups Apple or cherry wood chips for smoking
Instructions
Preparation
- 1. Soak the casings in cold water for at least 1 hour before using.
- 2. Keep all meat and equipment very cold. Place grinder parts in freezer for 30 minutes before use.
- 3. Mix all spices together in a small bowl.
- 4. Grate apple just before mixing to prevent browning.
Grinding & Mixing
- 1. First grind: Pass chicken and fat through grinder using medium plate (6mm).
- 2. Mix ground meat with spices, herbs, garlic, and grated apple in a large bowl.
- 3. Second grind: Pass mixture through grinder using fine plate (4mm).
- 4. Mix thoroughly until mixture becomes sticky and holds together.
- 5. Add ice-cold water gradually while mixing until well incorporated.
Stuffing
- 1. Prepare stuffer and thread soaked casing onto the tube.
- 2. Fill sausage stuffer with meat mixture.
- 3. Stuff casings firmly but not too tight, avoiding air pockets.
- 4. Twist into 6-inch (15cm) links.
- 5. Refrigerate links for 1 hour to firm up.
Smoking
- 1. Preheat smoker to 165°F (74°C).
- 2. Add wood chips according to smoker instructions.
- 3. Smoke for 2-3 hours until internal temperature reaches 165°F (74°C).
- 4. Remove and let rest 15 minutes before serving.
Notes
Storage & Make-Ahead:
– Fresh sausages keep 3-4 days refrigerated
– Can be frozen for up to 3 months
– Vacuum seal for best results when freezing Tips & Tricks:
– Keep everything cold throughout the process to prevent fat smearing
– Don’t overstuff casings; allow room for meat expansion
– Smoke at low temperature to prevent fat rendering Variations:
– Substitute pear for apple
– Add 1 tablespoon maple syrup for maple-apple variation
– Use different wood chips for varying smoke flavors
– Add 1 teaspoon crushed red pepper flakes for spicy version
– Fresh sausages keep 3-4 days refrigerated
– Can be frozen for up to 3 months
– Vacuum seal for best results when freezing Tips & Tricks:
– Keep everything cold throughout the process to prevent fat smearing
– Don’t overstuff casings; allow room for meat expansion
– Smoke at low temperature to prevent fat rendering Variations:
– Substitute pear for apple
– Add 1 tablespoon maple syrup for maple-apple variation
– Use different wood chips for varying smoke flavors
– Add 1 teaspoon crushed red pepper flakes for spicy version
Notes:
- Lighter Alternatives: Use ground turkey instead of chicken for a leaner sausage; replace the chicken fat with olive oil or reduce the amount for a lighter option.
- Ingredient Substitutions: Substitute pear for apple for a different flavor profile; try using smoked paprika instead of wood chips for a smoky flavor without smoking.
- Storage Instructions: Keep fresh sausages refrigerated for 3-4 days or freeze for up to 3 months; vacuum seal to maintain freshness.
- Reheating Tips: Gently reheat sausages in a skillet over low heat or grill on low until warmed through to avoid overcooking.
Quick Tips:
- Keep all equipment cold during grinding to prevent fat smearing, which can affect texture.
- Avoid overstuffing the casings to allow for expansion during cooking.
- Smoke sausages slowly at a low temperature (165°F/74°C) to prevent fat from rendering out and to keep the sausages juicy.
Side Dish Suggestions:
- Roasted Brussels sprouts with balsamic glaze to balance the sweetness of the apple.
- Simple arugula salad with lemon vinaigrette for a fresh, light side.
- Garlic mashed potatoes for a comforting, hearty addition.
- Grilled vegetables, such as zucchini or bell peppers, to complement the smoky flavor.
Nutritional Benefits:
- High Protein: Chicken thighs provide a good source of lean protein.
- Rich in Vitamins: Apples add fiber and vitamin C to the dish.
- Herb Benefits: Sage and thyme have antioxidant and anti-inflammatory properties, contributing to overall wellness.
Serving Suggestions:
- Serve sausages with grain mustard or your favorite condiment for added tang.
- Pair with a crusty baguette for a satisfying meal.
- Portion size: 1-2 sausages per person, depending on side dishes.
- Complementary drinks: Pair with a light German beer or dry white wine.
Meal Prep Tips:
- Prepare the sausage mixture ahead of time and refrigerate for up to 24 hours before stuffing and smoking.
- Pre-grind and freeze the chicken and fat mixture for easy meal prep later.
- Stuff sausages in bulk and freeze raw links for future use.
Customization Ideas:
- Vegetarian Option: Replace the chicken with a plant-based ground meat substitute and skip the casing.
- Gluten-Free: Ensure that all seasonings and spices are gluten-free.
- Spicy Variation: Add crushed red pepper flakes for extra heat, or use spicy mustard when serving.
Frequently Asked Questions:
- Can I use an oven instead of a smoker?
Yes, bake the sausages at 165°F in the oven, then briefly grill or pan-fry to add color. - Can I use pre-ground chicken instead of grinding it myself?
You can, but grinding the meat yourself ensures better texture and control over the fat content. - Can I freeze the sausages before smoking them?
Yes, you can freeze them raw, but smoke them after thawing to retain the best texture and flavor.
Recipe Success Tips:
- Always keep the meat and equipment cold to ensure the sausage mixture holds together well.
- Avoid overmixing the sausage meat to prevent a tough texture.
- Use a digital thermometer to ensure sausages reach the safe internal temperature of 165°F without overcooking.
- When stuffing, make sure to eliminate air pockets for even cooking.
- Smoke at low heat for a long time to develop a deep, smoky flavor without drying out the meat.
