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 butt||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||9.0 g||1-1/2 tsp|
|Dried apple||42 g||1.5 oz|
|Rusk||70 g||2.5 oz|
|Apple juice||75 g||2.5 oz fl|
|White pepper||2.0 g||1 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Sage, rubbed||1.0 g||1 tsp|
|Thyme, rubbed||1.0 g||1 tsp|
- Simmer down the apple juice to about half of its original volume. Soak the dried apple in the juice for an hour. Add spices.
- Grind pork through 1/4” (6 mm) plate.
- Mix meat, rusk and soaked apples together.
- Stuff into 36 mm hog casings.
- Cook before serving.