Recipe courtesy of Pierogi Mountain
Apple Juniper Sausage
- Level: Advanced
- Yield: 12 links
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 671
- Total Fat
- 45
- Saturated Fat
- 12
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 59
- Cholesterol
- 8210
- Sodium
- 1083
- Total: 30 min
- Active: 30 min
Ingredients
3 pounds freshly ground pork butt
90 grams finely diced dehydrated apple rings
28 grams kosher salt, plus more as needed
10 grams light brown sugar, plus more as needed
6 grams garlic powder
4 grams ground juniper berries
4 grams ground black pepper, plus more as needed
4 grams ground white pepper
1/2 cup unsweetened applesauce
1/2 cup ice water
1 large egg
10 feet natural hog casings, rinsed and soaked
Directions
Special equipment:
a sausage stuffer- Place the pork, dehydrated apples, salt, brown sugar, garlic powder, juniper, black pepper, white pepper, applesauce, ice water and egg in a large enough mixing bowl to hold everything.
- Work the mixture by hand until the sausage comes together. You can tell it is ready to be stuffed when you can grab a chunk of it and turn your hand over, and it doesn’t fall off your hand. (It should take a couple of minutes.)
- Cook a little of the sausage mixture in a small frying pan until cooked through, then check for taste and to make sure it holds together. If the cooked sausage falls apart, then more mixing is required. If the taste doesn’t suit you, adjust as you see fit.
- Using a sausage stuffer, stuff the sausage into the casings and twist into 6-inch links. Cook fresh sausage links until an internal temperature of 160 degrees F is reached. Enjoy!