Homemade Pork and Apple Sausages

"No need to worry what is in sausages if you make your own! These are tasty and adaptable."
 
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photo by Steve H. photo by Steve H.
photo by Steve H.
Ready In:
50mins
Ingredients:
11
Yields:
12 large sausages
Serves:
4-6
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ingredients

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directions

  • First make the breadcrumbs in a food processor, so they are fine.
  • Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
  • Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
  • Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
  • Since nothing has been pre-frozen, these will freeze well.
  • Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
  • Prior to cooking, pierce the skins to prevent bursting.

Questions & Replies

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Reviews

  1. I made 3 pounds from this recipe. Came out great! Well worth the effort.
     
    • Review photo by Steve H.
  2. Sausage casings are available at many groceries, and also from wholesalers like Butcher and Packer in Michigan. www.butcher-packer.com. They're a great company to work with, and they deal with the hunting trade too.
     
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Tweaks

  1. I didn't adjust this recipe. It was fine the way it was. I used 22mm hog casings for stuffing.
     

RECIPE SUBMITTED BY

I live in a beautiful bungalow built for us to my design, and the kitchen is wonderful. I love cooking and concocting new recipes. I used to decorate cakes (wedding cakes and celebration cakes) as a hobby. I am a great fan of Rick Stein and his fish cookery books. Since being widowed in 2004, I am finding it difficult to cook small amounts, but still enjoying culinary adventures. I also enjoy having friends round for a Raclette evening where they all get to try something different as they are rarely found in the UK.
 
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