It may sound fancy, but it’s really easy. A reduction is simply a sauce that’s been boiled so the water has evaporated. The Chicken Apple Sausage recipe is healthy, meaty, and modified from a Byerly’s “Real Food” recipe. The rainbow Swiss chard pulls it all together…or should I say rolls… it all together. The rainbow Swiss chard was so beautiful at the farmers market I’ve also used it in a pumpkin Swiss chard curry stir fry. I’ll have that recipe posted soon. This is so luscious you’ll want to make a lot of it.
Chicken Apple Sausage (modified from Byerly’s “Real Food” magazine)
- 1 cup apple cider (natural, organic if possible)
- 2 lbs ground chicken
- 1 medium apple, grated
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 tsp dried sage
- Pinch cinnamon
- Pinch nutmeg
- 1/8 tsp ground ginger
- Poultry seasoning (all natural) dissolved in 1 Tbsp water
- In a small, nonreactive saucepan, add the apple cider and grated apple. Boil down until the remaining liquid is like syrup. There will be about a Tbsp of liquid with the apple. Cool and set aside.
- Add the cooled cider and syrup with the remaining ingredients to the ground chicken in a large bowl and blend thoroughly with your hands.
- To test seasoning, make a tiny patty, fry, and taste.
- Save ½ for rolls, and freeze the rest in ¼ cup patties for use later.
Apple Dijon Reduction
- 1 cup apple cider (natural, organic)
- 1 Tbsp whole grain mustard
- 1/3 tsp white wine vinegar
- Salt/pepper to taste
- Add all to a small, nonreactive saucepan and simmer the liquid down, stirring frequently, until reduced to syrup.
- Cool to room temperature.
For Swiss Chard Rolls:
8 med-large Swiss chard leaves, washed and large stem removed. Set a pan with 1 inch of water in the bottom and start to boil. Add a steamer on top and cover while preparing the rolls.
- Lay one leaf down on a flat surface. Spread ¼ cup of Chicken Apple Sausage from tip to tip, leaving ¼ inch on the edges.
- Place another leaf on top of the chicken. Season with salt and pepper. Roll from the end closes to you and place in the steamer, seam down. Make sure the raw sausage is not showing through the leaves.
- Repeat with remaining leaves.
- Steam for approximately 30 minutes, until the chicken is done and Swiss chard is dark and soft.
- Slice through the rolls to create pinwheels or little “sushi-like” rolls. Use a sharp knife!
- Drizzle reduction over the rolls and serve hot.
You’ll love this delicate, flavorful, and healthy meal. For more information on the technique of steaming, check out this blog post. (http://wp.me/s138tL-steaming)