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
Salt9.0 g1-1/2 tsp
Dried apple42 g1.5 oz
Rusk70 g2.5 oz
Apple juice75 g2.5 oz fl
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 36 mm hog casings.
  5. Refrigerate.
  6. Cook before serving.

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