Homemade Pork and Apple Sausages
Discover the delicious charm of homemade pork and apple sausages, a perfect balance of savory and sweet flavors! This recipe combines juicy ground pork with the natural sweetness of grated apples, complemented by aromatic fresh sage and a hint of smokiness from optional paprika. With the option to craft your sausages into links using natural casings or shape them into patties, this versatile dish allows for creative customization. Whether pan-fried to golden perfection or baked for a healthier option, these sausages are a flavorful upgrade to your breakfast spread, comforting dinner, or weekend brunch. Ideal for meal prep, they pair beautifully with creamy mashed potatoes, sautéed vegetables, or even as a gourmet sandwich filling. Learn how to create these mouthwatering, homemade sausages with simple ingredients and step-by-step guidance!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 medium Apples (peeled and grated)
- 50 grams Breadcrumbs
- 1 medium Onion (finely chopped or grated)
- 1 tablespoon Fresh sage (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for a hint of smokiness)
- 1 large Egg
- 2 meters Natural sausage casings (optional)
- 2 tablespoons Olive oil (for frying)
Instructions
If using sausage casings, soak the casings in warm water for about 20 minutes, then rinse them thoroughly to remove excess salt.
In a large mixing bowl, combine the ground pork, grated apples, breadcrumbs, finely chopped onion, sage, salt, black pepper, and paprika (if using).
Crack the egg into the mixture and use your hands or a sturdy spoon to mix everything thoroughly until it is well combined.
If not using casings, shape the sausage mixture into small patties or logs by hand, about 8-10 cm long and 3-4 cm thick.
If using casings, fit a sausage stuffer or piping attachment onto your meat grinder. Carefully slide the casings onto the stuffer tube, leaving a few inches at the end untied.
Stuff the sausage mixture into the casings, being careful not to overfill them. Twist the sausages into individual links at your desired length, and tie off the ends.
To cook, heat olive oil in a large skillet over medium heat. Add the sausages and cook for 6-8 minutes on each side or until they are golden brown and fully cooked, reaching an internal temperature of 70°C (160°F).
Alternatively, the sausages can be baked in a preheated oven at 200°C (400°F) for about 20 minutes, turning halfway through for even browning.
Serve the sausages hot with mashed potatoes, gravy, sautéed vegetables, or as part of a hearty breakfast.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.9 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
