Pork and Apple Sausage

I've been tied up with other projects recently so have had little time for cooking and curing. It never ceases to amaze me how dear the supermarket's meat is, when I compared what I had bought last week from the abattoir with supermarket prices I found that I had saved a minimum of 30%.

I'm making a new control box for my air-drying fridge so I was restricted to making fresh sausage, bacon and ham, although I've frozen a fair amount of pork shoulder for making cooked sausages, hot-dogs, polony and luncheon meats, later.

I don't write much about fresh sausage, mainly because we generally stick to the two recipes I've already put on-line, my Thurlaston sausage and fellow sausage-maker Oddley's Lincolnshire sausage. However, I thought I'd do something different for a change and chose to make Pork and Apple sausages. Now I've tried these before and wasn't happy with the results, so I trawled the web to see what I could plagiarise off other people! The results received rave reviews from the family, so here's my recipe with thanks to Welsh Wizard and Parson Snows from the sausagemaking.org forum on whose recipes' it's loosely based:

Sausage Seasoning Mix

16g Salt
3g White Pepper
1g Fresh Rosemary
0.5g Dried Sage

Chop Rosemary then mix together well. I mixed them in a coffee grinder.

For 1kg of meat

1kg Locally Produced Pork Shoulder (about 20% visible fat)
85g Rusk
40g Dried Apple
110g Apple juice plus extra (see below)
20.5g Seasoning mix (above)

Start with about 400ml of good quality apple juice. Boil it in a pan until it is reduced by half and leave to cool. Then soak the dried apples in it for about 1 hour before chopping them finely.

Having kept the pork in a very cold fridge, mince it. I minced it through a plate with 6mm holes and then through one with 4.5mm holes. Add the rusk, seasoning and chopped apple and then pour 110gm (110ml roughly) of the remaining apple juice over. Either mix by hand until you think you're going to get frostbite or use a Kenwood type food mixer (not food processor) to mix it for 3 or 4 minutes until the the mixture is sausage-meat. That is, it changes from just a burger type mix into a sticky mass, the smell seems to change too. It's hard to describe but you need to do this to develop the myosin in the meat that will stop the sausage becoming dry and crumbly when you cook it. You may need to add a little more apple juice to get a good mix. Don't add more than an extra 20ml - 25ml though, otherwise the sausage will spit like a camel when you fry it!

Stuff the sausage into pre-soaked casings (follow the suppliers advice for soaking the casings), then hang to 'bloom' (develop flavour) in the fridge for 6 - 8 hours. Some fridges are very dry so check the sausages regularly and if they appear to be drying out too quickly put them on a tray and cover them for the rest of the 'blooming' period.

Sausage 'blooming'

You could use cider instead of apple juice in this recipe. Preferably a local one from Rockingham Forest Cider. On that subject, why not check out Karen and Mark's cider blog at rockinghamforestcider.blogspot.com.

The only disappointing thing about these sausages is that I had to buy foreign dried apples; it looks like I'm going to have to dry some myself when they're next in season.

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There are ten comments


For drying fruit try the following website

Bill, - 19-04-’10 14:46

Ha, Ha, very droll – seeing as your initial comment contained a link to your sausage making company!

Phil, (Email ) (URL) - 30-03-’11 16:55
Andrew Sowray

Hi Phil

After you reconstitute the apples do they break up like fresh apples when you mix them in or do they retain some structure?
Also I’m looking at producing these in 20kg batches for my business so boiling down the apple juice is going to be quite a task. Any ideas on how I could get around it?

Andrew Sowray, - 11-07-’12 09:58

Hi Andrew,
The apple will stay in pieces (assuming that you add it to the meat after the meat is ground!), that’s the beauty of it. For commercial quantities, I’d omit boiling the apple juice – just soak the dried apple in it for a few hours (in the fridge overnight maybe?). In this case you’d need to use sterilised/pasturised juice to avoid fermentation. Maybe also add a sulphite preservative as well to be sure. The apple works well and is popular with buyers – one of the original developers of the recipe trades on Ludlow Farmers’ Market where it continues to be popular.
You might be able to achieve a similar result with eating apples; you’d have to try different varieties to find one that stays whole.
Good luck – please let me know how you get on.


Phil, (URL) - 11-07-’12 20:24

Hi Phil
Could you use Panko breadcrumbs instead of Rusk?

Bill, - 25-06-’16 15:36

You could use panko Bill, but good ordinary breadcrumbs allowed to go stale are just as good – particularly from home-made bread.

If you do, you’ll need to reduce the liquid to around about the same weight as the breadcrumbs.

Phil, - 26-06-’16 20:56

Hi as Christmas is just around the corner I’m thinking of doing a festive themed sausage with dried cranberries, would dried cranberries be ok? Do you have a festive recipe? I’m thinking pork-bacon-cranberries-sage and a couple of spices, would the bacon affect the amount of salt to add? Thanks

Adam, - 21-11-’17 20:22

Hi Adam, I’ve replied in full, with a test recipe at https://forum.sausagemaking.org/viewtopic.php?f=1&t=13104&p=109113

Please keep us posted on progress.

Phil, - 22-11-’17 16:39

I am wondering if you could recommend a low carb version of rusk. We follow a strict low carb diet for diabetes. I have tried with various breadcrumbs but they always seem to spike blood sugars.
Thank you

Leilah, - 11-08-’20 22:08
Phil Young

It’s not something I’ve come across before; you could omit them and adjust the liquid. I wonder if Cloud Bread could be used? https://www.bbcgoodfood.com/recipes/cloud-bread Maybe omit the nigella. Please let me know if it works.

Phil Young, - 13-08-’20 20:41

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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