Sausage-Stuffed Sausages
Gillian Clark, Colorado Kitchen
Published Wednesday, November 14, 2007
Serves six
2 large onions, diced 3 granny smith apples, diced 2 tablespoons butter 2 cups chicken stock 4 cups seasoned stuffing mix (preferably Pepperidge Farm) 1 pound loose pork sausage meat 1 pound tub sausage casing (about 20 inches), rinsed
In a large, heavy saucepan set over low heat, sweat the onions and the apples in the butter. When the onions are translucent, add the chicken stock, raise the heat to medium and bring to a boil. Stir in the stuffing mix and cook over low heat for ten minutes.
In another saucepan set over low heat, warm the loose pork sausage meat, taking care not to cook it. Set aside. When it is cool, combine the meat with the apple-stuffing mix and combine thoroughly by hand or in a stand mixer. Refrigerate the mixture overnight.
Stuff the sausage mixture into the sausage casings to make four- or five-inch tied sausages. Poach each sausage for two minutes in simmering water. Cool, then brown in a pan over low heat just before serving.
|
|
Spending Valentine's Day with that special someone? Flying solo? Either way, here's our guide to make sure it's your best one yet.
more
Have a bunch of Silicon Valley geeks at Palantir Technologies figured out how to stop terrorists?
more
Our husband-and-wife advice team counsel a man wondering if it’s reasonable to expect his grown son to abide by the house rules.
more
Iris Krasnow, the author of bestselling books on relationships, talks about what makes love last.
more
The Trump Organization says it’s committed to making the historic property the “finest hotel in the country, if not the world.”
more
|
Share
