HOMEMADE PORK AND APPLE SAUSAGES
Make and share this Homemade Pork and Apple Sausages recipe from Food.com.
Provided by Phyllis Elias
Categories Pork
Time 50m
Yield 12 large sausages, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First make the breadcrumbs in a food processor, so they are fine.
- Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
- Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
- Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
- Since nothing has been pre-frozen, these will freeze well.
- Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
- Prior to cooking, pierce the skins to prevent bursting.
SAUSAGE AND APPLE STUFFED PORK ROAST
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
- In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
- Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
- Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
- Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
- Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
APPLE PORK BREAKFAST SAUSAGE
Homemade breakfast sausage for those Sunday morning Fall breakfasts. 1lb. recipe can be doubled or tripled with ease. Can be made into patties or links. Sausage freezes well. We bought a house with a Northern Spy apple tree and ended up with tons of apples.
Provided by Chef Ike
Categories Breakfast
Time 21m
Yield 4 Patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate apple using a cheese grater.
- Combine all ingredients in a bowl and mix using hands to thoroughly integrate all the ingredients.
- Form into links or patties.
PORK AND APPLE SAUSAGES WITH PARSNIP AND POTATO MASH
Make and share this Pork and Apple Sausages With Parsnip and Potato Mash recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 34m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes and parsnips into a saucepan with water and boil for 10-15 minutes until soft.
- Meanwhile, in a large frying pan, dry fry sausages for 12-minutes until brown and cooked through. Add light beer and allow to simmer for 2-3 minutes. Add sugar and gravy granules, stirring continuously, and allow to thicken.
- Drain potatoes and parsnips and mash with knob of butter and a little milk. Serve sausages with the mash and seasonal vegetables.
Nutrition Facts : Calories 1239.4, Fat 66.2, SaturatedFat 22.4, Cholesterol 131.8, Sodium 2256.6, Carbohydrate 115.4, Fiber 15.6, Sugar 13.2, Protein 38.6
PORK SAUSAGES WITH GINGER, ONIONS AND APPLE
I am posting this recipe for myself,as it sounded interesting. It comes from an Australian Book called The Great Australia Gazateer
Provided by Latchy
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180dC.
- Heat oil in a heavy based pan, add onions, apples and ginger and cook until soft.
- Add mustard seeds and water and cook for 15 minutes.
- Remove mixture to warmed ovenproof dish.
- Deglaze pan with cider and add to onion mixture.
- Fry sausages in pan until browned.
- Drain and add to onion mixture.
- Bake in oven, uncovered for 25-30 mins.
- Serve with mashed potatoes.
Nutrition Facts : Calories 317.9, Fat 22.6, SaturatedFat 6, Cholesterol 40.3, Sodium 360.9, Carbohydrate 19.7, Fiber 3.3, Sugar 10.5, Protein 10.3
PORK SAUSAGE AND APPLE PATTIES
Something different to do with sausage. Makes a very tasty sausage patty with very little effort and simple ingredients. This recipe is from my mother. She made them when I was growing up and I have no idea where the recipe came from.
Provided by Donna M.
Categories Pork
Time 55m
Yield 8 patties
Number Of Ingredients 5
Steps:
- Mix all ingredients and form into patties.
- Bake, covered, for 30 minutes at 350° F.
- Uncover and bake for 10 minutes longer.
- Note: If desired, you can slice some additional apples into 1/4 inch thick rings, sprinkle them with a little sugar and bake them at the same time as the patties, covered.
- Serve each patty on an apple ring.
Nutrition Facts : Calories 239.6, Fat 12.5, SaturatedFat 4.5, Cholesterol 53.3, Sodium 146.7, Carbohydrate 14.3, Fiber 0.9, Sugar 5.1, Protein 16.4
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