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Sausage-Stuffed Sausages

Gillian Clark, Colorado Kitchen

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.