How do I make chicken and apple sausage links?
If you prefer sausages over bratwurst, you’ll need a meat grinder or stand mixer fitted with a sausage stuffer attachment, about 6 feet total of small hog or sheep casings (available at most butchers and whole food markets), and the following instructions.
1. Place the sausage mass in the freezer. Meanwhile, soak the intestines in a large container of warm water for 30 minutes.
2. Empty the bowels. Working over the sink, gently run warm water through each sleeve segment, pinch both ends and lift the water-filled sleeve. Cut out any sections of the casings that are leaking.
3. Slide the end of one casing onto the meat grinder (or sausage stuffer attachment), leaving about 6 inches overhang. Remove the mixture from the freezer and pack the chilled mixture tightly into the canister.
4. Turn the meat grinder handle very slowly (or turn the stand mixer to low speed) until the meat begins to collect in the housing. Tie the other end of the casing in a knot. Keep turning (or increase the speed of the meat grinder or stand mixer to medium-low) and pour more mixture through the tube, holding the filled casing loosely in one hand to regulate how tightly packed it is.
5. When the casing is filled to your liking, even out the width of the sausage, then remove the casing from the grinder (or attachment). Measure out about 6 inches of unfilled casing, then tie a knot in that end. Rotate the filled shell to get evenly sized links. (The extra casing before the knot is to compensate for the amount of casing used in twisting.) Prick the links with a needle (or a needle or skewer) all over to allow steam to escape as you cook.
6. If not using immediately, place the pieces on a wire cooling rack placed over a baking sheet and refrigerate, uncovered, overnight to allow the casings to dry, which will make the casings crispier when the sausages are cooked be cooked.
7. Transfer links to resealable plastic bags and refrigerate for up to 1 week or freeze for up to 3 months.
Can I freeze these sausages?
Uncooked sausages can be frozen for up to 3 months. After forming them into patties, place them between layers of parchment or plastic wrap in a sealed container. They can be cooked straight from frozen, adding a few minutes to cooking time.