From the 2012 Gravenstein Apple Fair cooking demonstrations. Chef Mei always combines local ingredients (the Gravenstein apple, in this case) with the most delicious Asian Flavors and this salad is a great and simple example.
Chicken Apple Sausage
Chef Billy Reid, Hopmonk Tavern
1 lb chicken thighs, boneless & skinless
2 Gravenstein apples, small diced
1 Tbsp ground cumin
1 Tbsp paprika
1½ Tbsp salt and fresh pepper
1 Tbsp basil
1 Tbsp ground thyme
1½ Tbsp rubbed sage
1 tsp white pepper
1 tsp sugar
½ tsp chili flake
1 bottle apple cider
In food processor, pulse chicken until it is a chunky and pliable puree.
In large bowl, add apples, chicken and spices and blend until all ingredients are thoroughly combined. Mold into 4 oz patties and chill.
Preheat oven to 400°F.
In a sauté pan over medium-high heat, add oil and heat. When oil is rippling, add patties and cook on each side for 1 to 2 minutes. Add 1/2 bottle of cider and place pan with patties in oven for 10 to 12 minutes or until cooked through.
