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 cucchiai di zucchero di canna scuro ben pressato

• 1 cucchiaino di sale

• 1/2 cucchiaini di pepe nero macinato fresco

• 1/2 cucchiaini di paprika affumicata

• 1/2 cucchiaini di coriandolo macinato

• 1/2 cucchiaini di aglio in polvere

• 1/2 cucchiaini di polvere di cipolla

• 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 cucchiaio di burro

• 60ml di olio d'oliva

• 1 medium red onion, diced

• 3 spicchi d'aglio, tritati

• 1 head purple cabbage, shredded

• 3/4 cup cider vinegar

• 475ml chicken stock or low-sodium chicken broth

• Sale e pepe nero macinato fresco

• 2 medium Granny Smith apples, cored and diced

• 1 medium red onion, diced

• 120 ml di zucchero di canna scuro compatto

• 120ml aceto di sidro

• 60ml acqua

• Sale e pepe nero macinato fresco

• Meat grinder fitted with a medium die

How to make Pork Sausage with Braised Purple Cabbage and Apple Chutney

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.