Chicken (Or Turkey) Sausage With Apple and Hazelnuts

Don't be daunted by the long list of ingredients. This recipe has lots of herbs and spices, but the list is flexible. I think the sage is necessary for an authentic sausage flavor (and I personally like the fennel), but the other herbs and spices can be mixed and matched according to your taste - and what you have in your spice rack.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 1  lb ground chicken (not too lean) or 1  lb turkey (not too lean)
• 2  tablespoons maple syrup
• 1  tablespoon sage
• 1  teaspoon sage
• 1  tablespoon parsley
• 1 1⁄2 teaspoons thyme
• 1⁄4 teaspoon allspice
• 2  teaspoons onion powder
• 2  teaspoons garlic powder
• 1  teaspoon fennel seed
• 1⁄4 teaspoon hot paprika
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  celery salt
• 1⁄2 teaspoon ginger
• 1⁄2 cup apple, grated (about 1/2 of a granny smith)
• 1⁄3 cup hazelnuts, chopped (or whole, shelled pistachios)
• 1⁄4 cup golden raisin (optional)

Directions

1. If you're using the golden raisins, reconstitute them by simmering them briefly in a little water, apple cider, or apple juice and letting them sit for a few minutes. Toast the hazelnuts if desired.
2. Mix all ingredients.
3. Allow to chill in the refrigerator, covered, for one hour or overnight.
4. Form into 2-inch patties (or size of your choice). I do this with a small ice cream or meatball scooper and then flatten them out on the grill.
5. Fry in butter over medium heat until browned and cooked through.