Homemade Chicken Sausages

Combine chopped apple, sautéed onion, minced garlic, concentrated tomato paste, dried sage leaves, ground celery seeds, whole anise seeds, fresh marjoram sprigs, ground allspice, salt, and pepper in a well-seasoned nonstick skillet over medium heat. Allow the mixture to simmer gently, stirring frequently, until it is tender and aromatic, approximately 10 minutes. Set the skillet aside to cool for 10 minutes.

Grind chicken thighs in a food processor until they are roughly chopped, then continue processing until they reach a coarse ground consistency. Transfer the ground chicken to a bowl and gently fold in the apple mixture until it is thoroughly incorporated.

Use a melon baller to scoop out 1/4 cup of the chicken mixture and shape it into a patty. Repeat this process with the remaining chicken mixture to create 11 additional patties.

Preheat a large nonstick skillet over medium heat. Add four of the chicken patties and cook until they are browned on both sides and no longer pink in the center, approximately 5 minutes per side. Use a meat thermometer to check that the internal temperature of the patties has reached at least 165 degrees F (74 degrees C). Transfer the cooked patties to a plate. Clean out the skillet and repeat the process with the remaining patties.