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Apple-Maple Chicken Sausage

By David Bowers
Published: March 24, 2011
Photo by John & Tanya Bäck
Use a mix of dark and light meat for best results. White meat alone cooks up a bit too dry. Chilling the meat lets the flavors combine and helps the sausages hold together better on the grill. Makes 6 servings.

1½ pounds ground chicken

½ tart green apple, peeled, cored and grated

1 garlic clove, minced

2 tablespoons olive oil, plus more for cooking

1 tablespoon maple syrup

1 teaspoon dried thyme leaves

1 teaspoon salt

½ teaspoon rubbed sage leaves (not ground sage)

½ teaspoon black pepper

¼ teaspoon cayenne

➊  Combine all the ingredients in a medium bowl, using your hands to mix if necessary. Chill thoroughly, for at least 1 hour, or up to overnight.

➋  Preheat a gas grill over medium heat with the lid down for 10 minutes or build a medium charcoal fire.

➌  Form 18 patties, about ½-inch thick. Brush the outside of the patties with the extra olive oil and lightly brush the grill rack with oil.
➍  Lay the patties on the oiled rack over direct heat and cook, flipping once, until browned and cooked through, about 3-4 minutes on each side. Serve hot.

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