Pork and Apple Sausage-West Country

Traditionally made with Gloucester Old Spot breed of pig like Gloucester sausage, which were reared in orchards and would have eaten the windfall apples.

Pork, shoulder butt1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Dried apple42 g1.5 oz
Rusk70 g2.5 oz
Apple juice75 g2.5 oz fl
Salt9.0 g1-1/2 tsp
White pepper2.0 g1 tsp
Cinnamon0.5 g1/4 tsp
Sage, rubbed1.0 g1 tsp
Thyme, rubbed1.0 g1 tsp
  1. Simmer down the apple juice to about half of its original volume. Soak the dried apple in the juice for an hour. Add spices.
  2. Grind pork through 1/4” (6 mm) plate.
  3. Mix meat, rusk and soaked apples together.
  4. Stuff into hog casings.
  5. Refrigerate.
  6. Cook before serving.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs