Step 1

Working in batches, place the chicken in a food processor and pulse until coarsely ground, probably 6 to 8 pulses. Transfer to a large bowl.

Step 2

Dump the bacon and butter in the food processor and pulse until coarsely ground, at least 6 times and perhaps 12 times.

Step 3

Add the bacon and the butter to the chicken and stir by hand until combined. Add the apples and stir again.

Step 4

In a spice mill or coffee grinder, grind the coriander seeds, fennel seeds, and peppercorns together to a medium-fine grind. Add the ground spices to the chicken mixture along with the salt, nutmeg, and cayenne. Mix with your fingertips until well blended. Pinch off a small amount and heat it in a little oil in a skillet over medium-high heat, turning once, until cooked through. Taste and adjust the seasonings in the uncooked sausage mixture accordingly.

Step 5

To make patties, using your hands, shape the sausage mixture into 12 to 15 patties, each about 3 inches (7 1/2 centimeters) in diameter and 1/2 inch (12 millimeters) thick. (The patties can be made up to 1 day ahead, tightly covered, and refrigerated or frozen.)To make links, see the variation below.

Step 6

In a large skillet over medium-high heat, warm the oil. Working in batches, add the patties and cook until the bottom is golden brown, 3 to 4 minutes. Turn and cook until the patties are golden brown on the second side, 3 to 4 minutes. It may be necessary to add a touch more oil with subsequent batches. Transfer the chicken apple sausage patties to paper towels to drain briefly, then serve. Originally published April 22, 2015.