Mom's Apple Sausage Ring With Corn Relish

Submitted by Vicki Kaye

"From Gourmet June 2006."

 

• Ready In: 1hr 35mins
• Ingredients: 23
• Yields: 1 ring
• Serves: 6

ingredients

• 1 cup cider vinegar
• 2⁄3 cup water
• 1⁄2 cup sugar
• 1⁄3 cup green bell pepper, diced, 1/4 inch
• 1⁄3 cup red bell pepper, diced, 1/4 inch
• 1⁄3 cup red onion, diced, 1/4 inch
• 1⁄3 cup celery, 1/4 inch
• 6 garlic cloves
• 2 dried chipotle chiles, 1 1/2 to 2 inch
• 1 1⁄2 tablespoons salt
• 1 teaspoon mustard seeds
• 1⁄2 teaspoon celery seed
• 4 cups corn kernels, fresh, from about 8 ears
• 36 Ritz crackers, not baked, 1 sleeve
• 2 lbs bulk pork sausage
• 1 cup Granny Smith apples, finely chopped, from 1 peeled apple
• 1⁄3 cup whole milk
• 2 eggs, lightly beaten
• 1⁄4 cup minced onion
• 1 tablespoon flat leaf parsley, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon thyme, chopped
• 1 teaspoon red pepper flakes

directions

1. Needed: 6 to 12 cup-nonstick heavy bundt pan.
2. Make Relish: Stir together all relish ingredients except corn in a 4-quart heavy nonreactive saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Stir in corn and boil, uncovered, 5 minutes. Transfer to a large heatproof bowl and cool to room temperatures, stirring occasionally, about 1 1/2 hours.
3. Make Sausage Ring: Put oven rack in middle position and preheat oven to 350°F Butter bundt pan.
4. Pulse crackers in a food processor until finely ground. Combine crackers and remaining sausage ring ingredients in a large bowl and mix with your hands until combined well. Pack mixture into pan, pressing down to eliminate air pockets. Bake 1 hour. Carefully pour off excess fat, then unmold sausage ring onto a plate and pour off any liquid on plate. Cut into 1 1/2-inch-thick slices and serve with drained relish.
5. Corn relish can be served the day it is made, but is best after flavors have developed at least 1 day. Chill, covered, up to 1 month. Bring to room temperature before serving.