PORK SAUSAGE WITH BRAISED PURPLE CABBAGE AND APPLE CHUTNEY
Yield Makes 4 servings
Number Of Ingredients 32
Steps:
- Make the pork sausage:
- At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
- In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
- Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
- Make the purple cabbage:
- In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
- Make the apple chutney:
- In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
- Cook the sausage:
- Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.
- To serve:
- Divide the cabbage among 4 plates then top with sausage and apple chutney.
BRAISED PORK WITH CABBAGE AND APPLES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
- Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
- Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
- Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.
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- Heat 1 tablespoon of olive over medium high heat in a large heavy skillet. Season the pork with salt and pepper and brown the pork on all sides, about 8 minutes in all. Remove the pork to a plate.
- Return the pan to the heat and add the remaining tablespoon olive oil. Sauté the onions for 5 minutes, until they start to become tender, then add the cabbage, cook for another 5 minutes, stirring occasionally, then add the ginger and garlic, and cook, stirring, for 2 more minutes. Add the vinegar and the white wine, bring to a simmer, and stir for a couple of minutes to release any browned bits on the bottom of the pan.
- Transfer the vegetable mixture with the liquid to a slow cooker. Add the cider and tuck the pork into the mixture; in the pork; the liquid and vegetables should come up about 2/3 quarters of the way around the meat. Set the slow cooker on High for 4 hours (until the pork reaches an internal temperature of 140°F if you are using a meat thermometer). After three hours tuck the apples into the cabbage mixture and continue cooking in the slow cooker for the remaining hour.
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