House-Made Chicken Apple Sausages

In “At Your Service” in the October 2016 issue of School Nutrition, Contributing Editor Kelsey Casselbury explores how to improve your revenue stream, sense of professionalism and program reputation by starting (or growing) a department catering program.

As you read through the print article, don’t miss the catering recipes included throughout the piece. An additional recipe, which has been a hit at Davis (Calif.) Joint Unified School District’s Parent Engagement Night, appears below.

Servings: 10 (1 link each)


2 Tbsps.        Olive oil
½ cup           Yellow onion, chopped
2 each            Fuji apples
¾ cup            Apple juice
1 Tbsp.           Garlic, chopped
1 ½ lbs.           Boneless, skinless chicken thighs
½ lb.             Pork back fat, diced
1 Tbsp.            Italian seasoning
1 Tbsp.            Fresh basil
1 ½ Tbsps            Kosher salt
¾ tsp.               Black pepper
10                Natural hog casings

  1. In a large, heavy skillet, heat 2 Tbsps. olive oil over medium-high heat. Add the onions and apples and cook, stirring, for three to four minutes, or until the onions are translucent.
  2. Add the garlic and cook for 30 seconds. Remove from the pan and cool.
  3. In a large bowl, combine the apple-onion mixture, apple juice, pork back fat, Italian seasoning, basil, salt and pepper.
  4. Grind the mixture in a meat grinder through large hole #8 ¾-in. Grinder Plate.
  5. Transfer the meat mixture to the sausage stuffer and stuff into natural hog casings.
  6. Allow the sausage to cure for 24 hours in refrigeration.
  7. Bake at 350°F until the internal temperature reaches 165°F.

Recipe: Dominic Machi, SNS, director of student nutrition services, Davis (Calif.) Joint Unified School District

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