Our good friend Steve Lamb at River Cottage HQ has passed us on this awesome recipe using the West Country Cider & Apple Mix and they are delicious! The recipe uses Kingston Black Aperitif which is a blend of Cider, Brandy and Apple juice from one of the finest and rarest vintage cider apples.
If you can't get hold of this, just mix together a dash of brandy with a blend of cider and apple juice.
INGREDIENTS
3.5 kilos of minced pork shoulder
500g of West Country Cider & Apple Complete Mix
500ml of cold water
200ml pure pressed apple juice
150ml Kingston Black Apple Aperitif
Pre-soaked natural hog casings
METHOD
1. Cut the meat into cubes small enough to pass through the mincer on a 6mm plate. Sprinkle the seasoning over the minced pork and add in half of the water.
2. Mix until the water is absorbed (1 minute). Add the remaining water as well as the apple juice and Kingston Black Apple Aperitif.
3. Thoroughly mix until the sausage meat is moist and sticky. Briefly chill the mixture whilst you set up the sausage stuffer. Using pre-soaked natural hog casings, feed onto a medium-sized nozzle so that the skins ‘concertina’ which avoids them drying out.
4. Fill the sausages by winding the handle with one hand and gently applying a bit of pressure on the skin as it moves off the nozzle. Allow the filled sausage to rest in the fridge for at least half an hour before cooking.
Steve Lamb's Top Tip
I like to cook my sausages in a particular way. I put a small amount of oil in a cold frying pan and then place cold sausages in the pan before placing the pan over a moderate heat on the hob. I seal the skins with a nice level of caramelization which also helps to trap the juiciness and fat inside, leading to a moister cooked sausage. Cooking sausages this way means that they will be ready after about 15 mins of pan frying.
