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Planning to get my kids involve with making sausages and one of my sons said that he would like to make Pork and Apple. Is there anything that I need to do to the apple to stop it from going off colour after I've chopped it into tiny pieces, as they tend to brown a little?

Invicta

The only 'trick' I know to stop them going brown is to place them once cut into water, with an amount of lemon juice added. HTH.

I used dried apple so that it's still 'there' in the cooked sausage. Mine's based on this recipe from WW:

viewtopic.php?t=3213

If you want to use fresh, lemon or Vit C (ascorbic acid, ascorbate, erythorbate etc) should do the trick.

Phil

I think I willl give the lemon a try.

Thanks for the replies

I would think that either dried or cooked would work better in a sausage - it would bind better, and also raw apple would release water after making/during cooking, that would give two separate items in the sausage.

If using cooked apple, then the choice of apple will be important, if you want to have discernable apple pieces in the sausage, as Wheels mentions. Some apples fall apart as soon as cooked, some don't.

I would go with Wheels' recipe, myself.

Thanks for the reply Slarti as all views are welcome. Looked at the recipe since my last post and looks like a good one to try? Might have to do two batches as I like the twist with cider.

Invicta.

Here's a direct link to my take on WW's recipe:

http://www.localfoodheroes.co.uk/?e=552

Phil

Thanks wheels for your help.