Chicken (Or Turkey) Sausage With Apple and Hazelnuts

“Don't be daunted by the long list of ingredients. This recipe has lots of herbs and spices, but the list is flexible. I think the sage is necessary for an authentic sausage flavor (and I personally like the fennel), but the other herbs and spices can be mixed and matched according to your taste - and what you have in your spice rack.”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. If you're using the golden raisins, reconstitute them by simmering them briefly in a little water, apple cider, or apple juice and letting them sit for a few minutes. Toast the hazelnuts if desired.
  2. Mix all ingredients.
  3. Allow to chill in the refrigerator, covered, for one hour or overnight.
  4. Form into 2-inch patties (or size of your choice). I do this with a small ice cream or meatball scooper and then flatten them out on the grill.
  5. Fry in butter over medium heat until browned and cooked through.

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