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Chicken and Apple Sausage  

post #1 of 4
Thread Starter 
Bruce, thanks for agreeing to be on cheftalk. I'm impressed with charcuterie, more impressed with your charcuterie, but what I'm most impressed with is the Chicken and Apple sausage. I think, IMO of course, that you have created a modern classic. Sure it's not Knockwurst or Polish, but within the right circles, Chicken and Apple sausage is served right alongside Bratwurst and Beer. I just want to say how impressed I am with that combination.

So, sorry for rambling, but would you mind telling us how that particular combination came about? Frankly, if someone had come up to me 10-15 years ago and said "hey, I have an idea for a chicken sausage with apples" I'd have laughed them off! :)

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post #2 of 4
Actually I did come up with it 25 years ago but I did not make it with chicken at first. I made it with pheasant because a friend who was a commercial pheasant farmer was sitting on too many thighs and had not where to sell them. He made a price that I could not refuse and decided to make a sausage inspired by a favorite Normandy dish of pheasant with apples and cream. Needless to say by the time the sausage was ready for sale the farmer was out of business so I switched to chicken thighs instead.

post #3 of 4
The pheasant and apple sausages sounds absolutly delicious! Would you ever bring a product like this in for a limited time?

post #4 of 4
I am no longer in the sausage business so I can't speak for the company the bares my name. My guess it would be very expensive. If however you wish to make your own I have good recipes for pheasant and chicken apple in my Complete Sausage Book.
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