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Chukar Apple and Sage Sausage

This lovely lean sausage is a great way to keep that partridge meat juicy. It's excellent on its own sizzled in a pan and served as a patty, or you can do something more interesting, such as using it to stuff mushroom caps for a nice appetizer or hors d'oevres.

  • 1 pound boneless chukar partidge meat - chopped, then ground. This is a good use for thighs and drumsticks. For tips on boning game bird meat, visit our How To Bone A Game Bird tutorial.
  • 1 small (or one half of a large) Granny Smith apple, peeled, cored, and shredded (3/4 cup)
  • 2 tablespoons of finely chopped fresh sage or 1 teaspoon dried
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten

Stir together all ingredients in a large bowl until combined well.

Sausage Patties: Form rounded 3/4 cups of sausage mixture into 2-inch-diameter patties using moistened hands.

They will cook quickly, so for best results, fry in a non-stick pan with enough butter to lightly brown.

These can also be quickly grilled. Either over a tradition gas/charcoal grill or on a lightly oiled, well-seasoned ridged grill pan. When your grill fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill the patties on a lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

Patties can be grilled one day ahead and re-heated in a microwave in just one minute.

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