Mele E Cottechino Apples And Pork Sausage Food

HOMEMADE PORK AND APPLE SAUSAGES

Steps:

• First make the breadcrumbs in a food processor, so they are fine.
• Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
• Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
• Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
• Since nothing has been pre-frozen, these will freeze well.
• Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
• Prior to cooking, pierce the skins to prevent bursting.

MELE E COTTECHINO (APPLES AND PORK SAUSAGE)

Steps:

• Preheat oven to 400 degrees.
• Scoop the core and seeds out of each apple, leaving a substantial hole for filling. Fit the hollowed apples into the base of an ovenproof skillet.
• Fill apples with enough sausage to overflow and have a small mound of meat atop each. Season liberally with salt and pepper.
• Place knobs of butter in the small spaces between the apples. Tuck sage leaves into remaining gaps.
• Pour enough wine into pan to cover apples (the sausage tops can peek out above the liquid's surface).
• Place pan in oven and bake for 30 to 40 minutes, until apples can easily be pierced with a knife.
• Add more salt and pepper to taste.

PORK SAUSAGE AND APPLE PATTIES

Steps:

• Mix all ingredients and form into patties.
• Bake, covered, for 30 minutes at 350° F.
• Uncover and bake for 10 minutes longer.
• Note: If desired, you can slice some additional apples into 1/4 inch thick rings, sprinkle them with a little sugar and bake them at the same time as the patties, covered.
• Serve each patty on an apple ring.