Traduzione di questa ricetta nella tua lingua... La pagina si aggiornerà automaticamente.
Irish Pork and Apple Sausages with Cider Glaze
Homemade pork sausages infused with the sweetness of apple and sage, pan-fried and finished with a sticky, tangy cider glaze.
🧂 Ingredienti
- 750 g Pork shoulder(trimmed and cubed)
- 1 medium Apple(peeled, cored, and finely grated)
- 1 small Onion(finely chopped)
- 10 chopped Fresh sage leaves
- 50 g Breadcrumbs
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Ground nutmeg
- for stuffing (optional) Pork or lamb casings
- 200 ml Dry cider
- 2 tbsp Brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Butter
👨🍳 Istruzioni
- 1
If making sausages from scratch, mince the pork shoulder using a meat grinder with a medium die. Alternatively, pulse in a food processor until coarsely ground. Be careful not to over-process.
- 2
In a large bowl, combine the minced pork, grated apple, finely chopped onion, chopped sage, breadcrumbs, salt, black pepper, and nutmeg. Mix thoroughly with your hands until all ingredients are evenly distributed. Do not overwork the mixture.
- 3
If using casings, stuff the mixture into the prepared casings, forming sausages of your desired size. If not using casings, shape the mixture into small patties or balls.
- 4
Heat the butter in a large frying pan over medium heat. Add the sausages (or patties/balls) and cook for about 10-15 minutes, turning occasionally, until browned and cooked through. If using casings, ensure they are plump and firm.
- 5
While the sausages are cooking, prepare the glaze. In a small saucepan, combine the dry cider, brown sugar, and Dijon mustard. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the glaze has thickened slightly.
- 6
Pour the cider glaze over the sausages in the frying pan. Continue to cook for another 2-3 minutes, tossing the sausages to coat them evenly in the sticky glaze.
- 7
Serve the sausages hot, drizzled with any remaining glaze.
💡 Consigli Professionali
- ✓For best results, chill the pork mixture before forming into sausages.
- ✓If you don't have a meat grinder, ask your butcher to grind the pork for you.
- ✓Adjust the amount of sugar in the glaze to your preference.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add a pinch of ground cloves for a warmer spice note.
- Substitute pears for apples for a different fruit flavor.
- Serve with mashed potatoes and steamed greens for a complete meal.