Step 1

Soak the casings in cold water for at least 1 hour before using.

Step 2

Keep all meat and equipment very cold. Place grinder parts in freezer for 30 minutes before use.

Step 3

Mix all spices together in a small bowl.

Step 4

Grate apple just before mixing to prevent browning.

Step 5

First grind: Pass chicken and fat through grinder using medium plate (6mm).

Step 6

Mix ground meat with spices, herbs, garlic, and grated apple in a large bowl.

Step 7

Second grind: Pass mixture through grinder using fine plate (4mm).

Step 8

Mix thoroughly until mixture becomes sticky and holds together.

Step 9

Add ice-cold water gradually while mixing until well incorporated.

Step 10

Prepare stuffer and thread soaked casing onto the tube.

Step 11

Fill sausage stuffer with meat mixture.

Step 12

Stuff casings firmly but not too tight, avoiding air pockets.

Step 13

Twist into 6-inch (15cm) links.

Step 14

Refrigerate links for 1 hour to firm up.

Step 15

Preheat smoker to 165°F (74°C).

Step 16

Add wood chips according to smoker instructions.

Step 17

Smoke for 2-3 hours until internal temperature reaches 165°F (74°C).

Step 18

Remove and let rest 15 minutes before serving.