Pork Sausage with Braised Purple Cabbage and Apple Chutney

Ingredients for Pork Sausage with Braised Purple Cabbage and Apple Chutney

• 350g pork butt, cut into cubes

• 110g bacon

• 110g fatback

• 1 1/2 tablespoons packed dark brown sugar

• 1 tesked salt

• 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons smoked paprika

• 1/2 teaspoons ground coriander

• 1/2 teaspoons garlic powder

• 1/2 teaspoons 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

• 60ml olivolja

• 1 medium red onion, diced

• 3 cloves garlic, minced

• 1 head purple cabbage, shredded

• 3/4 cup cider vinegar

• 475ml 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

• 120ml packed dark brown sugar

• 120ml cider vinegar

• 60ml water

• Salt and freshly ground black pepper

• Meat grinder fitted with a medium die

At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.

In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.

Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.

In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.

In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.

Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.

Divide the cabbage among 4 plates then top with sausage and apple chutney.

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