Homemade Pork & Sage Sausages with Orange Scented Apple Sauce
Nutmeg, sage, garlic and parmesan give these sausages bags of flavour.
Julie BiusoFood writer and broadcaster
- prepare
- 12 servings
- Easy
Photo credit:Julie Biuso
Pork sausages have a light texture, although they are made with pure meat. As always, buy fresh mince and use it as soon after purchase as possible.
Ingredients
- ¼ cup finely chopped shallots
- Butter
- ½ cup Panko crumbs
- 800g pork mince
- 1 tsp finely chopped fresh sage
- 1 clove garlic, peeled and crushed
- ¼ cup freshly grated parmesan cheese
- Freshly grated nutmeg
- ½ tsp salt
- 3 Granny Smith apples
- A few fine grates of orange zest
- ½ tsp sugar
- 2 Tbsp olive oil
Instructions
- Put the shallot in a small saucepan with one tablespoon of butter. Cover the pan with a lid and cook very gently for about 5 minutes until softened but not golden. Cool.
- Crush the panko crumbs to a fine crumb in a food processor or liquidizer or roll between paper towels.
- Place the mince in a bowl and mix in the shallot and buttery juices, sage, garlic, parmesan, a little grating of nutmeg and salt. Shape into 12 sausages, put them on a plate and chill for 1 hour.
- Peel the apples, remove cores and slice finely. Put the sliced apple in a small saucepan with half a teaspoon of butter. Cover with a lid and cook very gently until apples turn to fluff. Beat until smooth with a wooden spoon. Flavour with a few grates of orange zest - don't be over generous or the orange will overpower the apple - and add sugar.
- Roll sausages in crumbs. Heat the oil in a large frying pan over medium heat, then drop in 1 tablespoon of butter. Add the sausages and fry, turning often with two spoons, until cooked through and golden brown all over. Serve hot with apple sauce.
