Apple Sage Sausages

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Sage and pork go together. Apple and pork go together. Throwing all three into one bite is darn near perfection.

This is one of the many sausage recipes The Mister and I have made now. It also happens to be perfect for autumnal noshing! 🍂

Apple Sage Sausages

Yes, making sausage can be a labor of love, but once you find your rhythm the process goes quickly. Of course if you don’t have a sausage maker, you can always make sausage patties and batch cook them!

Apple Sage SausagesI recommend apple

Apple Sage Sausages

Apple Sage Sausages
Author: 
Recipe type: Charcuterie, Sausage
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: about 12
 
Delicious homemade sausages with complementing autumnal flavors!
Ingredients
  • 2½ lbs pork, sliced into cubes
  • 1 crisp organic apple, cored and chopped
  • ½ lb suet {I used pork back fat}, sliced into cubes
  • 1 TB sea salt
  • 2 tsp organic sage
  • 1½ tsp organic dried onion flakes
  • ¼ tsp organic dried garlic powder
  • 5 feet of hog casings, prepared according to instructions
Instructions
  1. Grind the meat, apple, and suet all together using the coarse plate {the largest diameter for Kitchen Aid machines}.
  2. In a small bowl, mix together the salt, sage, onion flakes, and garlic powder.
  3. Sprinkle seasoning mixture over the ground meat and suet and mix thoroughly. Cover and pop in the fridge for 30 minutes.
  4. Meanwhile, switch to the sausage maker attachment and load the soaked and well-rinsed casing onto the tube. I have found it's best to run some of the meat through before it comes out before tying off the casing to prevent air bubbles.
  5. Continue loading ground meat as the machine pumps out the spiced meat mixture. Work slowly to get a plump sausage, but careful so the casing does not burst.
  6. Continue until the casing is filled, tie off the end. If you have any leftover mixture you can assemble sausage patties.
  7. Twist the sausage in four-inch lengths. Refrigerate and use within two days or freeze.
  8. To cook: In a large cast iron skillet, place 4 sausages with 1 TB rendered bacon fat, tallow or lard, and ¾ cup filtered water. The combination of water and fat allows you to slowly heat the sausage and cook evenly while crisping the edges. On my stove top I use the notch below medium heat. Once the water is evaporated and one side begins to get color, flip the brats and finish cooking.
  9. Remove from heat and serve with your favorite roasted vegetables.
 

Apple Sage Sausages

Smoking optional.

Pardon the late night kitchen lighting picture, but I couldn’t resist putting a batch of Apple Sage Sausage in the smoker to see how they’d turn out. When smoking sausage, it’s simply to impart some flavor so they still need to be cooked afterward. I loaded the prepared sausages in a “pre-heated” {I plug my smoker in with a tray of chips to develop a dense smoke beforehand – about 15 minutes ahead of time} and smoke for twenty minutes. Keeping with the apple theme, I used applewood chips. Then carefully remove smoked sausages from smoker and cook to your liking. Or let cool to room temperature before refrigerating. Then cook the following day.

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