Pork and Apple Sausages with Sautéed Cabbage
SAUSAGE INGREDIENTS:
1 lb Ground Pork
1 Egg
1 Apple
2 Cloves of Garlic, Minced
1/2 tsp Cinnamon
1/2 tsp Crushed Red Pepper Flakes
3 Scallions, Sliced on the Bias
Salt
SLAW INGREDIENTS:
1/2 Small Cabbage, About 1 lb
1 Onion
2 Garlic Cloves
1 Small Cooking Apple, Peeled and Diced
2 tbsp Butter
1/2 cup Vermont Red Wine
1/4 cup Vermont Apple Cider Vinegar
DIRECTIONS:
For the Sausages:
Place all the ingredients, except the olive oil, into a bowl and mix thoroughly then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check for seasoning. Add more if required.)
Divide the mixture into 12 pieces and shape each one into a sausage shape. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.)
To cook the sausages, heat frying pan on a low to medium heat, add two tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, turning occasionally until golden on all sides and completely through. Strain the excess fat off of the pan but do not wash it as it will be used to cook the cabbage.
For the Cabbage:
Finely shred the cabbage, place in a colander and sprinkle with salt. Finely chop the onion and crush the garlic.
Melt the butter in the same large pan used for the sausage and sweat the onion and garlic over low heat until soft. Rinse the cabbage and shake off the excess water, then add the cabbage to the pan. Cook for 3 minutes, add the wine and vinegar along with a bit of salt and pepper. Cover the pan and cook, stirring occasionally, for about 10 minutes until the cabbage is tender but still a little crisp. Toss the chopped apple in and taste for seasoning. Serve hot or cold.
