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