Pork Sausage with Braised Purple Cabbage and Apple Chutney

Ingredients for Pork Sausage with Braised Purple Cabbage and Apple Chutney

• 350g pork butt, cut into cubes

• 110g bacon

• 110g fatback

• 1 1/2 cuillères à soupe de cassonade foncée tassée

• 1 cuillère à café de sel

• 1/2 cuillères à café de poivre noir fraîchement moulu

• 1/2 teaspoons smoked paprika

• 1/2 teaspoons ground coriander

• 1/2 cuillères à café de poudre d'ail

• 1/2 cuillères à café de poudre d'oignon

• 3 dashes Worcestershire sauce

• All-natural hog casing, soaked in water 30 minutes and then flushed with water

• 1 to 2 tablespoons olive oil

• 1 cuillère à soupe de beurre

• 60 ml d'huile d'olive

• 1 medium red onion, diced

• 3 gousses d'ail, hachées

• 1 head purple cabbage, shredded

• 3/4 cup cider vinegar

• 475ml chicken stock or low-sodium chicken broth

• Sel et poivre noir fraîchement moulu

• 2 medium Granny Smith apples, cored and diced

• 1 medium red onion, diced

• 120ml packed dark brown sugar

• 120ml cider vinegar

• 60ml d'eau

• Sel et poivre noir fraîchement moulu

• Meat grinder fitted with a medium die

At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.

In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.

Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.

In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.

In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.

Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.

Divide the cabbage among 4 plates then top with sausage and apple chutney.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.