[AUSL] Pork and Apple sausage
[AUSL] Pork and Apple sausage
Pork and apple is a perfect match, eg roast pork and apple sauce. So if that flavour combination combination appeals, you might like this. A simple, interesting taste.
I used 2Kg Pork Neck 80/20
28g salt
3.2g White pepper
120g Grated tart apple
100ml Apple cider
Freeze the fat if adding. Cube the meat, add salt and pepper, overnight in fridge. Grind on coarse plate, add other ingredients, stuff into 32mm hog casing and hang in fridge for 24hrs.
I used 2Kg Pork Neck 80/20
28g salt
3.2g White pepper
120g Grated tart apple
100ml Apple cider
Freeze the fat if adding. Cube the meat, add salt and pepper, overnight in fridge. Grind on coarse plate, add other ingredients, stuff into 32mm hog casing and hang in fridge for 24hrs.
Last edited by snagman on Fri Jan 13, 2012 03:10, edited 1 time in total.
Nice combination. I am still getting my head around the many sausage taste combinations that have been tried and are pleasing. I have made a couple that I told Nancy I didn't believe I would try again. But almost everything I have tried has been pleasing.
I am quite fond of fried apples and sausage.
I am quite fond of fried apples and sausage.
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hey Gus,
This really looks tasty. Nice job crafting the sausages & great photos too. What are you going to call this sausage? Have you got an original name for the index?
Best Wishes,
Chuckwagon
This really looks tasty. Nice job crafting the sausages & great photos too. What are you going to call this sausage? Have you got an original name for the index?
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Thank You, Chuckwagon,Chuckwagon wrote:Hey Gus,
This really looks tasty. Nice job crafting the sausages & great photos too. What are you going to call this sausage? Have you got an original name for the index?
Best Wishes,
Chuckwagon
Geez, don't know......... pommepigg........pigpomme....... grannypig (the apple I used was a Granny Smith) piggranny....... years ago, pigs were routinely fed rotten or unmarketable apples ....
I need maybe to down a couple of Calvados to get there mate !
Can we ask the forum for a leg up ?
Maybe try the recipe, then a name might suggest itself, could just be a four letter word....
Regards, Gus
Gus,
Nice looking sausage. I'm really curious how the texture of the cooked sausage was. I ask because I have made a turkey apple sausage before (sauteed the apple first though) and the sausage was very "wet". I decided that next time I make it I would squeeze all the liquid from the apple first. My fear of course is losing flavor from the liquid.
I do believe the pork may have a bit better water holding capacity that the turkey so that would help yours, however you used much more liquid as an ingredient than I did.
regards,
Dave Zac
Nice looking sausage. I'm really curious how the texture of the cooked sausage was. I ask because I have made a turkey apple sausage before (sauteed the apple first though) and the sausage was very "wet". I decided that next time I make it I would squeeze all the liquid from the apple first. My fear of course is losing flavor from the liquid.
I do believe the pork may have a bit better water holding capacity that the turkey so that would help yours, however you used much more liquid as an ingredient than I did.
regards,
Dave Zac
Dave Zac,Dave Zac wrote:Gus,
Nice looking sausage. I'm really curious how the texture of the cooked sausage was. I ask because I have made a turkey apple sausage before (sauteed the apple first though) and the sausage was very "wet". I decided that next time I make it I would squeeze all the liquid from the apple first. My fear of course is losing flavor from the liquid.
I do believe the pork may have a bit better water holding capacity that the turkey so that would help yours, however you used much more liquid as an ingredient than I did.
regards,
Dave Zac
Thanks for the review. The texture was moist, not much more so than any newly minted sausage which has had one day drying in the fridge. The apples being grated, meant more moisture was released from them before adding to the mix. I think the cider was instrumental in the moisture level more than the apples. Interestingly, the next two sausages I cooked, the day after, were less moist than the first two. I did take a photo of the cut sausage, but it was out of focus. Don't think digital, everyday cameras do a good job of extreme closeups. Next time I would use dried apples, and apple juice, not cider. The taste was unmistakeable pork, with a sweet/tangy flavour. And, I think you are right, the flavour is more in the liquid than the apple.
Regards, Gus
Hi Snagman,
I just had dinner and when I saw your good looking plate of food I was hungry again!
That's a very interesting recipe, and more so interesting as you said in your last posting that the day after they were not as moist.
Would like to hear how you prefer them next time with dried apples and apple juice.
During December I want to stuff some more pork sausage and at that time I will set a sample portion of the pork aside to mix to your recipe, but also using dried apples and apple juice.
I'm also trying to think of a name for this sausage recipe......
I just had dinner and when I saw your good looking plate of food I was hungry again!
That's a very interesting recipe, and more so interesting as you said in your last posting that the day after they were not as moist.
Would like to hear how you prefer them next time with dried apples and apple juice.
During December I want to stuff some more pork sausage and at that time I will set a sample portion of the pork aside to mix to your recipe, but also using dried apples and apple juice.
I'm also trying to think of a name for this sausage recipe......
Ron
Bubba,
Gus does that to me everytime, whenever he loads photo's and recipes on the forum, I am starting to get hunger pains.
The same with his Csabai sausages, I just can't stop breaking bits off between meals.
I definitely will blame Gus If I put on weight!!!!!!!!!!!!!!!!
Gus, that plate of food looks wonderfull.
Regards,
Jan.
Brisbane.
Gus does that to me everytime, whenever he loads photo's and recipes on the forum, I am starting to get hunger pains.
The same with his Csabai sausages, I just can't stop breaking bits off between meals.
I definitely will blame Gus If I put on weight!!!!!!!!!!!!!!!!
Gus, that plate of food looks wonderfull.
Regards,
Jan.
Brisbane.
Hello Bubba,Bubba wrote:Hi Snagman,
I just had dinner and when I saw your good looking plate of food I was hungry again!
That's a very interesting recipe, and more so interesting as you said in your last posting that the day after they were not as moist.
Would like to hear how you prefer them next time with dried apples and apple juice.
During December I want to stuff some more pork sausage and at that time I will set a sample portion of the pork aside to mix to your recipe, but also using dried apples and apple juice.
I'm also trying to think of a name for this sausage recipe......
Thanks mate for the comments. I think dried apple would have a better/concentrated flavour, and apple juice wouldn't have the aeration which cider does, so I think that might be an improvement. That said, I prefer a juicy sausage to a dry one. Also, the neck is a fattier part of our friend the pig, leaner cuts would be different too.
Regards, Gus
No luck with a name yet.......
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Bubba,Bubba wrote:Hi Snagman,
I just had dinner and when I saw your good looking plate of food I was hungry again!
That's a very interesting recipe, and more so interesting as you said in your last posting that the day after they were not as moist.
Would like to hear how you prefer them next time with dried apples and apple juice.
During December I want to stuff some more pork sausage and at that time I will set a sample portion of the pork aside to mix to your recipe, but also using dried apples and apple juice.
I'm also trying to think of a name for this sausage recipe......
Another tweak if you are going to try these - starting with say 200ml of apple juice, simmer until reduced by 50 - 60% to concentrate apple flavour ? We do that to intensify sauces so.......
Regards, Gus