Pork and Apple

Recipes for all sausages

Pork and Apple

Postby Oddley » Wed Sep 26, 2007 1:51 pm

I went down to southend about a month ago, for a day out with the family, and was quite surprised to find an Italian market there. Anyway I took a sample of Pork and Apple sausage, that a sausage maker was handing out. Although the sausage was all right, I immediately noticed that the texture was one reminiscent of that produced when phosphates are added, there was also that little bitter aftertaste that confirmed my suspicions. I also noticed that it had that zing that is the sign that the sausage also had MSG added, the really disappointing part was there was no flavour of Apple.

I've never made pork and apple sausage, but would like to make one now. Has anybody got a really good recipe, that brings out the flavour of apple. I think, when doing a pork and apple sausage, it is very important that you can taste the apple.
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Postby welsh wizard » Wed Sep 26, 2007 3:20 pm

Hi Oddley

I totally agree. If you cant taste the apple, they are not pork and apple.

I make quite a lot of these little beauties and use the following:

1kg Pork
c40g dried apple
10g salt
2g pepper
7% rusk
7% apple juice simmered down to concentrate the flavour and cooled
Herbs from the garden (depending on whats about)

I reduce the apple juice by c50% and then soak the dried apple in the juice for an hour or so to allow the dried apple to reconstitute

Mix with the pork, herbs, seasoning and rusk.

Depending on the wetness of the pork you may need to put some more juice into the mix to get the right consistency.

Works for me................

I have used fresh chopped apple in the past but it turned to mush whilst coooking, not so the dried apple...........

Cheers WW
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Postby Oddley » Wed Sep 26, 2007 3:37 pm

Thanks WW, I will give them little beauties a try, as soon as I source some dried apple.

If I can't source any, I'll have to dry some myself. I'll let you know how they came out.
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Postby welsh wizard » Wed Sep 26, 2007 6:35 pm

Hi Oddley

Not too sure where you are (so to speak) but Holland & Barret have a half price sale on at the moment and the dried apple is good value.

Cheers WW
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Postby Oddley » Wed Sep 26, 2007 7:05 pm

Hi WW,

I have a Holland & Barrett near me, so will have a look. Cheers!
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Postby Lance Yeoh » Mon Oct 01, 2007 9:15 am

Oddley,
I've done one with Len Poli's recipe and I used apple cider boiled down to about 25% of the original volume. I used fresh apples as well since I can't get dried apples here. Well they turn out not too bad and had a sweet aftertaste.
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Postby harterz » Mon Oct 01, 2007 11:22 am

Firstly, I can vouch for WW's Pork & Apple !

I made a batch recently using fresh cooking apple, chopped rather than minced and mixed in with all other ingredients. I replaced the water with cider with no boiling down, and at standard ratio. This produced a nice sweet sausage, with apple still descernable in the texture. I think I would reduce the amount of cider next time as I did not allow for the moisture content of the apple. This meant the mix was rather wet at the stuffing, although a good quality sausage came off the bbq! I have since grilled a number of them and noticed the apple flavour was not quite so strong following freezing.

Perhaps I should just make them for immediate consumption!

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Postby Fallow Buck » Mon Oct 01, 2007 12:38 pm

I had something like that as a burger once at a farmers market and they were absolutely excellent. Of course that may have been enhanced by the two pints of Somerset Mulled cider I drank for breakfast but hey... it was Xmas after all!!

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Postby wheels » Mon Oct 01, 2007 12:42 pm

Hi
I use chopped eating apples and apple juice. The eating apples stay in their pieces OK.
I will certainly be following WW's tip of boiling the juice to concentrate it.

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Postby Lance Yeoh » Tue Oct 02, 2007 3:47 am

Oh, I chopped my apples as well instead of mincing them. I'm going for a course cut of apples for my next batch.
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Postby welsh wizard » Tue Oct 02, 2007 8:18 am

Hi Lance - do you make this sausage with chicken?

Cheers Mark.
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Postby Lance Yeoh » Tue Oct 02, 2007 9:19 am

WW,
Yup, I made chicken and apple sausages. Have yet to try them with pork.
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Postby welsh wizard » Tue Oct 02, 2007 9:42 am

Thanks Lance - will give those a go for sure.

Cheers WW
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Herbs?

Postby Griselda » Sat May 03, 2008 12:05 pm

WW,

What herbs do you use in your pork apple sausages? I have just come back from Holland and Barrats with (too many) dried apples to give your recipe a go. I initially did not think of adding any fresh herbs, but now, that I have had another look through this thread I am wondering what from my balcony would go nicely without overpowering the apple taste.

Any suggestions?


welsh wizard wrote:Hi Oddley

I totally agree. If you cant taste the apple, they are not pork and apple.

I make quite a lot of these little beauties and use the following:

1kg Pork
c40g dried apple
10g salt
2g pepper
7% rusk
7% apple juice simmered down to concentrate the flavour and cooled
Herbs from the garden (depending on whats about)

I reduce the apple juice by c50% and then soak the dried apple in the juice for an hour or so to allow the dried apple to reconstitute

Mix with the pork, herbs, seasoning and rusk.

Depending on the wetness of the pork you may need to put some more juice into the mix to get the right consistency.

Works for me................

I have used fresh chopped apple in the past but it turned to mush whilst coooking, not so the dried apple...........

Cheers WW
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Postby welsh wizard » Sat May 03, 2008 5:58 pm

Hi Griselda

Ref herbs I suppose I really do look at what is growing and use that. Out of preference I would use some sage & thyme or parsley. However I have used all sorts in the past with different results. I once used fennel - I didnt think much to that.

As a pork and cider sausage I look toward herbs that go with pork as in pork stuffing herbs - this usualy works for me.

Remember though dried herbs are twice as powerful as fresh herbs.

Cheers WW
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