Pork Sausage with Braised Purple Cabbage and Apple Chutney

Pork Sausage with Braised Purple Cabbage and Apple Chutney
Pork Sausage with Braised Purple Cabbage and Apple Chutney is a gluten free main course. One portion of this dish contains roughly 27g of protein, 38g of fat, and a total of 731 calories. This recipe serves 4. A mixture of bacon, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
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MeatMeat
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BowlBowl
2
In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
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Worcestershire SauceWorcestershire Sauce
Brown SugarBrown Sugar
CorianderCoriander
Boston ButtBoston Butt
FatbackFatback
PaprikaPaprika
GarlicGarlic
PepperPepper
BaconBacon
OnionOnion
SaltSalt
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3
Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
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SausageSausage
MeatMeat
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1
In a medium saucepan over moderate heat, warm the olive oil.
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Olive OilOlive Oil
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Sauce PanSauce Pan
2
Add the red onion and garlic and saut, stirring occasionally, until translucent.
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Red OnionRed Onion
GarlicGarlic
3
Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
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Salt And PepperSalt And Pepper
Chicken StockChicken Stock
CabbageCabbage
VinegarVinegar
1
In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
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Salt And PepperSalt And Pepper
Brown SugarBrown Sugar
VinegarVinegar
AppleApple
OnionOnion
WaterWater
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1
Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking.
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Olive OilOlive Oil
SausageSausage
ButterButter
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Frying PanFrying Pan
2
Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total.
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SausageSausage
3
Transfer the sausage to a cutting board and cut into smaller pieces for serving.
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SausageSausage
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Cutting BoardCutting Board
1
Divide the cabbage among 4 plates then top with sausage and apple chutney.
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CabbageCabbage
ChutneyChutney
SausageSausage
AppleApple
2
From Master
3
Chef, 2013 FOX
DifficultyHard
Ready In45 m.
Servings4
Health Score52
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