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Posted: **Thu Feb 16, 2012 8:05 pm**

I have been hunting for a recipe for Pork, Apple & Cranberry Sausages. My local butcher sells them (& they are delicious!) however my husband can't eat gluten so thought I'd make some so that he can enjoy them too however I cannot find a recipe anywhere. Apparently the butcher gets it in as a mix.

Does anyone have a good recipe? If not, I can try to adapt a Pork & Apple recipe , do you think I should halve the amount of apple & replace with cranberries or use full apple & add cranberries? Also, should I use dried or fresh cranberries?

Any suggestions would be gratefully received!!

Posted: **Thu Feb 16, 2012 10:20 pm**

Speedyn, you could probably try the apple, cranberry and pork sausage recipe from Len Poli over at http://lpoli.50webs.com/index_files/Lin ... nberry.pdf , just skip the MSG and Amesphos.

Posted: **Thu Feb 16, 2012 10:30 pm**

TJ Buffalo wrote:Speedyn, you could probably try the apple, cranberry and pork sausage recipe from Len Poli over at http://lpoli.50webs.com/index_files/Lin ... nberry.pdf , just skip the MSG and Amesphos.

I do exactly this (skipping the MSG and phosphates), and it makes a fine sausage. I roll this one out in the fall.

Posted: **Fri Feb 17, 2012 9:07 am**

Thank you very much. I can't wait to try these!!

Speedyn

Posted: **Fri Feb 17, 2012 9:21 am**

TJ Buffalo wrote: just skip the MSG and Amesphos.

Are you leaving these out because of gluten concerns, or just to make it a better sausage?

Posted: **Fri Feb 17, 2012 9:28 am**

DanMcG wrote:
TJ Buffalo wrote: just skip the MSG and Amesphos.

Are you leaving these out because of gluten concerns, or just to make it a better sausage?

The later, MSG is a flavour enhancer and Amesphos is a premium blend of phosphate -- you remember our discussion on that one :wink:

Posted: **Fri Feb 17, 2012 9:44 am**

I realize the question wasn't directed to me, but I leave them out because I don't normally stock them, and at home, they aren't necessary to a sausage that is already juicy and flavorful.

Posted: **Fri Feb 17, 2012 9:49 am**

Thanks guy's I'm familiar with both of them, just not with gluten. :wink:

Posted: **Sun Feb 19, 2012 1:21 am**

Dan, my thoughts are like vagrey's, I don't have MSG or Amesphos around the house and don't see the need for them, though I'm familiar with them.

Posted: **Sat Mar 10, 2012 2:05 pm**

This one looks like a winner! except I cannot find fresh cranberry's now

. Anyone use the frozen ones? I would think they would hold to much water.
Would love to try this one but really hate to have to wait until the holidays to roll around to find the fresh ones

Posted: **Sat Mar 10, 2012 2:24 pm**

laserdoc wrote:This one looks like a winner! except I cannot find fresh cranberry's now . Anyone use the frozen ones? I would think they would hold to much water.
Would love to try this one but really hate to have to wait until the holidays to roll around to find the fresh ones

Flash frozen cranberries will be very close to fresh in usage, but I would go for dehydrated cranberries (craisins) and reconstitute them in the cooking process.

Posted: **Sat Mar 10, 2012 3:23 pm**

Ahhhhh I see said the blind man

Sounds like a plan!

Posted: **Sun Mar 11, 2012 12:23 pm**

salumi512 wrote:...Flash frozen cranberries will be very close to fresh in usage, but I would go for dehydrated cranberries (craisins) and reconstitute them in the cooking process.

Keep in mind that craisins have added sugar, but this is sometimes a good thing - a burst of sweet-tart fruit along with the pork. You can reconstitute them before mixing by treating them like baking raisins - put them in a bowl and cover with hot water to plump them. This will remove some of the sugar, so they are not overly sweet, too.