In a covered saucepan, place dried apples and Applejack liquor together. Simmer for 3 minutes and remove the rehydrated apples to cool.
Using a meat grinder, finely grind the chicken, bacon, and apples and add to a large bowl. In a small saucepan, toast the coriander, cardamom, cumin and white peppercorn. Grind these ingredients and add to chicken mix. Next, add cider, thyme, salt and mix everything thoroughly. Soak and rinse the hog casings and place onto the medium extraction nozzle of a sausage press. Fill the press with the chicken mix, taking care not to overfill the casings, as you will need room to twist. Twist off in 4 inch sausage links. Every other link should be twisted in the opposite direction and let rest for 2 hours. Brown the sausages slowly in a heavy bottomed sauté pan for 5 minutes. Transfer meat to a 350°F oven for 10 minutes and serve while hot.
In a large skillet add oil, onions and butter. Cook over medium heat and stir often until the onions are softened, about 15 minutes. Add flour and cook for 2 minutes stirring continually. Add Dijon mustard, beef stock, Worcestershire sauce, salt and pepper to the pan. Whisk well until gravy is thickened (about 12 minutes) and serve immediately.
In a medium sized saucepan add oil, finely chopped red onion and ginger. Cook over medium heat until the onions soften, about 5 minutes. Add red wine vinegar, sugar and cook until the liquid is a syrup-like consistency. Add orange zest, cranberries and mustard to the pan. Cook for another 20 minutes and chill the mixture. The chutney will thicken and flavors will develop as it chills in the refrigerator. Serve at room temperature.
Goes perfectly with Guinness® Blonde