Pork Sausage with Braised Purple Cabbage and Apple Chutney
Epicurious.com
Epicurious.com
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Ingredients

  • 3/4 pound pork butt, cut into cubes
  • 4 ounces bacon
  • 4 ounces fatback
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 dashes Worcestershire sauce
  • All-natural hog casing, soaked in water 30 minutes and then flushed with water
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup olive oil
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 head purple cabbage, shredded
  • 3/4 cup cider vinegar
  • 2 cups chicken stock or low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 2 medium Granny Smith apples, cored and diced
  • 1 medium red onion, diced
  • 1/2 cup packed dark brown sugar
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • Salt and freshly ground black pepper
  • Meat grinder fitted with a medium die

Instructions

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