Pork & Apple Sausage
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Release Date 18.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 6mm
Ingredients
Meat
- 1000 g Pork Leg 80/20 (Lean/Fat)
Liquid
- 75 g Apple Juice Pure sweet apple juice is the best for it
Other
- 70 g Rusk
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 12 g Table Salt
- 2 g Ground White Pepper
- 0.5 g Ground Cinnamon
- 1 g Rubbed Sage
- 1 g Rubbed Thyme
- 42 g Dried Apple Diced
Instructions
Preparation
- Soak the 1 m 32/34 Pork Casing in cold water for 30 minutes.
- Prepare the spice mix from 12 g Table Salt, 2 g Ground White Pepper, 0.5 g Ground Cinnamon, 1 g Rubbed Sage & 1 g Rubbed Thyme
- Simmer the 75 g Apple Juice down to about half and then add the 42 g Dried Apple and spice mix. Let it rest for about 1 hour.
Grinding
- Grind the 1000 g Pork Leg through the 6mm plate
Mixing
- Mix the ground pork with the soaked apple spice mix and mix till it becomes very sticky
Filling
- Fill the sausage mix in to the 1 m 32/34 Pork Casing and create 12cm links.
Storage
- Use within 2 days or freeze for later usage.
Instruction Video
Notes
The sausage can be fried or grilled slowly.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Pork & Apple Sausage
Based on
1000 g
Amount per 100g
Calories
178.92
% Daily Value*
Fat
6.12
g
9
%
Saturated Fat
2.09
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
0.77
g
Monounsaturated Fat
2.56
g
Cholesterol
60
mg
20
%
Sodium
581.57
mg
25
%
Potassium
364.81
mg
10
%
Carbohydrates
9.91
g
3
%
Fiber
0.59
g
2
%
Sugar
4.39
g
5
%
Protein
19.84
g
40
%
Vitamin A
10.22
IU
0
%
Vitamin C
1.48
mg
2
%
Calcium
34.65
mg
3
%
Iron
1.82
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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