Wine Portfolio
Chef Andrew Wiseheart, Wine Portfolio
Mini Chicken with Apple Sausage | Texas Ocra | White Bean Dip

Mini Chicken and Apple Sausage
Servings: 15-20

5 pounds chicken
1 pound chicken skin
20 ounces fatty pork scrap
1 cup apples (bruonois)
1 cup leeks, melted in butter
1 tablespoon plus 1 1/2 teaspoons salt
1/2 teaspoon mace
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 tablespoon black pepper
3/4 cup parsley
1/4 cup cream
1/2 cup apple brandy

Cook leeks in butter until soft. Cook apples in a hot skillet for one minute, stirring often. Deglaze with apple brandy. Add all dry spices to the meat and let sit in refrigerator overnight.

Grind 1/2 the chicken through with large die. Grind second 1/2 through with medium die. Add apples, leeks, cream and parsley to ground meat and mix well.

Stuff into hog casing or form into patties.

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