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Pork Sausage with Sage and Apple

Pork Sausage with Sage and Apple

40 min

2

Ingridients

333 g lean pork, diced
66 g pancetta
⅔ tsp salt
⅓ tsp black pepper
⅔ tsp onion powder
⅔ tsp garlic powder
⅔ tbsp chopped fresh sage
⅔ apple, peeled and grated
0.5 meters sausage casing

preparation

Sweet and aromatic, this sausage will be a winning choice for dinner.

Place the metal grinder and pork in the freezer for 30 minutes before grinding.
Attach the metal grinder with a medium plate to the food processor. Add the pork and pancetta, and grind at speed 4.
Add sage, salt, onion powder, garlic powder, black pepper, and grated apple to the ground meat. Mix all ingredients thoroughly and let the mixture rest in a cool place for 1 hour.
Attach the large sausage stuffing tube to the metal grinder. Slide the sausage casing onto the lightly oiled tube, leaving about 10 cm at the end. Tie off the end of the casing.
Turn the speed control dial to 4. Add the ground meat and push it through until it reaches the end of the casing. Reduce the speed to 2 and continue stuffing the sausage until all the mixture is used.
Turn off the food processor and tie the other end of the casing. Pierce any air bubbles with a needle or toothpick. Make 6 sausages by twisting the casing between each one.
Fry the sausages in a pan with butter over medium heat for 15 minutes.

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