This blast from the past is one of my earlier videos so the quality isn’t going to be great. But the recipe is sound and well worth the effort. If you are feeling adventurous in the kitchen, home made sausage is a great addition to any meal.
Oak Aged Cider and Apple Sausage Recipe:
2lbs Pork shoulder, untrimmed
15 grams salt
1/2 teaspoon pepper
1 clove garlic (finely minced)
1/2 apple (used fuji but pick your favorite) small dice
1/2 cup dry cider (used my oak aged cider)
Everything should be very cold. Hold food processor, blade, and mixing bowl in the freezer for roughly 1/2 hour before use.
Pulse pork in food processor to break it down. It should look grainy when done (not like a smooth paste)
Add everything but cider to pork and mix thouroughly. Add cider to mixture and mix through. The sausage should be sticky.
At this point if you have casings you can fill them. Or you can do as I did and use plastic wrap as the casing. If you use casings the sausage can be precooked in simmering water (roughly 160 to 180 degrees) for about 20 minutes. You want them to cook slow to ensure they stay juicy.
Time for a pint…
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