www.sausagemaking.org

Here in deepest Herefordshire we are surrounded by apple orchards, which is currently being harvested and it is adding a sweet aroma to the narrow lanes and the route to some of the famous cider factories.

This has led me to ask how do you make your pork & apple or your pork & cider sausages?

A few years ago I entered two sausage competitions, winning Gold on both occasions, I have not entered a competition since in order to keep my 100% record. My first sausage was Pork & Perry, perry being the cider made from pears, ( did you know apples float in water and pears sink?)my second sausage was called "Three Counties Sausage". Cider from Herefordshire, apples from Worcestershire and the pork was from a Gloucester Old Spot.( you do know how the GOS gets it's spots?)

Regards

Fatman

I've just collected the last of the windfall apples and plan to make some sausage using them tonight, I did the same last year to this recipe:


2 kilos minced pork
3 large apples (cored,peeled and chopped into 1 cm pieces)
half teaspoon cinammon(optional)
half teaspoon white pepper
25 grammes salt
half pint cider frozen into ice cubes
half teaspoon dry sage



Mix all ingredients except apples together and mince through fine plate.
Add apples to mix and fill into hog casings.


Franco

Any particular type of apples? I would assume something like a bramley would work best?

Brambleys are fine (as are most other apples) however, don't include the apples at at rate of more than 6 %

Hope that this information is of use to you

kind regards

Parson Snows

Parsons,

I realize this is an old post but reading thru this for an apple sausage recipe, I see you state not to use apples at more than a 6% total. Is there a table or data sheet that would tell you what types of ingredients to use at what percentages, maybe for fruit, or leeks, etc. as a general rule or guideline one could follow in producing eventually your own recipes from a template? I've noted in several locations that you have noted various percnetages not to go over and I'm wondering if that is all in your head and experience or if someone has ever written those things down for the rest of us knuckle heads who are clueless..., so that it is in one location for easy reference/guide/learning?

thanks for your response to an old post and doggy question!

Ryan