Working - Pork and Apple Sausage (low sodium) by
Source: http://www.localfoodheroes.co.uk/?e=552
Ingredients
Sausage Seasoning Mix
16 g Salt -- THIS NEEDS REWORKING, TOO DAMN MUCH
3 g White Pepper
1 g Fresh Rosemary
0.5 g Dried Sage
1 kg Pork Shoulder
85 g Rusk
40 g Dried Apple
110 g Apple juice plus extra (see below)
Instructions
REWORK THE APPLE PART, FRESH NOT DRIED?
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!
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!