👨‍🍳 作り方

1. 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. 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. 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. 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. 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. 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. 7

   Serve the sausages hot, drizzled with any remaining glaze.