Pork And Apple Sausages Recipes

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APPLE PORK BREAKFAST SAUSAGE



Apple Pork Breakfast Sausage image

Breakfast sausage with bits of apple.

Provided by Kathy

Categories     Breakfast

Time 20m

Number Of Ingredients 10

1/2 cup apple cider
3/4 cup apples (diced)
1 pound ground pork
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon ground sage
1/4 teaspoon red pepper flakes
1 teaspoon maple syrup
2 Tablespoons apple cider

Steps:

  • Put 1/2 cup apple cider and diced apples in a saute pan. Cook over medium heat until cider has been reduced and apples are soft.
  • Mash the apples with the back of a spoon. Leave a few chunks of apples.
  • Remove from pan and allow apple mixture to cool.
  • In a bowl, add ground pork, salt, garlic powder, pepper, sage, red pepper flakes and maple syrup along with apple mixture.
  • Mix all ingredients together with your hands. Add remaining apple cider and mix again.
  • Cover and refrigerate for at least 30 minutes.
  • Form into patties and cook over medium-low heat until cooked through. Keep an eye on the patties so they don't burn. The apple cider and syrup can burn quickly if not watched.

Nutrition Facts : Calories 333 kcal, Carbohydrate 8 g, Protein 19 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 358 mg, Sugar 7 g, ServingSize 1 serving

HOMEMADE PORK AND APPLE SAUSAGES



Homemade Pork and Apple Sausages image

Make and share this Homemade Pork and Apple Sausages recipe from Food.com.

Provided by Phyllis Elias

Categories     Pork

Time 50m

Yield 12 large sausages, 4-6 serving(s)

Number Of Ingredients 11

1 kg pork belly
1 large onion
1 large cooking apple
2 teaspoons marjoram
2 teaspoons dried sage
2 teaspoons dried herbs
grated nutmeg (about an eigth of a nut)
ground black pepper
ground sea salt
100 g white breadcrumbs
sausage, skin (my friendly butcher lets me buy some from them)

Steps:

  • 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.

SAUSAGE AND APPLE STUFFED PORK ROAST



Sausage and Apple Stuffed Pork Roast image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

1/2 pound mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons butter
One 3-pound boneless pork loin
1 tablespoon vegetable oil
1/2 cup white wine

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
  • In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
  • Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
  • Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
  • Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
  • Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

SAUSAGE AND APPLE CASSEROLE



Sausage and apple casserole image

Sweet and warming casserole

Provided by vikkiekaye

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
  • 2. Scatter over the onion, and cook for another 5 mins until softened.
  • 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
  • 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
  • 5. Bring to the boil and simmer uncovered for 10 mins.
  • 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)

PORK SAUSAGE AND APPLE PATTIES



Pork Sausage and Apple Patties image

Something different to do with sausage. Makes a very tasty sausage patty with very little effort and simple ingredients. This recipe is from my mother. She made them when I was growing up and I have no idea where the recipe came from.

Provided by Donna M.

Categories     Pork

Time 55m

Yield 8 patties

Number Of Ingredients 5

1/2 cup apple, finely chopped
1 cup breadcrumbs
1/2 cup celery, finely chopped
2 tablespoons brown sugar
1 lb bulk pork sausage

Steps:

  • Mix all ingredients and form into patties.
  • Bake, covered, for 30 minutes at 350° F.
  • Uncover and bake for 10 minutes longer.
  • Note: If desired, you can slice some additional apples into 1/4 inch thick rings, sprinkle them with a little sugar and bake them at the same time as the patties, covered.
  • Serve each patty on an apple ring.

Nutrition Facts : Calories 239.6, Fat 12.5, SaturatedFat 4.5, Cholesterol 53.3, Sodium 146.7, Carbohydrate 14.3, Fiber 0.9, Sugar 5.1, Protein 16.4

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