Pork Sausages With Ginger Onions And Apple Recipes

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

HOMEMADE PORK AND APPLE SAUSAGES

Steps:

• First make the breadcrumbs in a food processor, so they are fine.
• Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
• Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
• Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
• Since nothing has been pre-frozen, these will freeze well.
• Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
• Prior to cooking, pierce the skins to prevent bursting.

SAUSAGES WITH APPLES AND ONIONS

Steps:

• Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
• Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
• Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
• Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
• Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
• To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

PORK SAUSAGES WITH GINGER, ONIONS AND APPLE

Steps:

• Preheat oven to 180dC.
• Heat oil in a heavy based pan, add onions, apples and ginger and cook until soft.
• Add mustard seeds and water and cook for 15 minutes.
• Remove mixture to warmed ovenproof dish.
• Deglaze pan with cider and add to onion mixture.
• Fry sausages in pan until browned.
• Drain and add to onion mixture.
• Bake in oven, uncovered for 25-30 mins.
• Serve with mashed potatoes.

APPLE GINGER PORK CHOPS

Steps:

• In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
• Preheat oven to 350 degrees F.
• In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
• In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
• Remove chops from oven and add to the apple mixture. Serve hot.

APPLE PORK BREAKFAST SAUSAGE

Steps:

• Grate apple using a cheese grater.
• Combine all ingredients in a bowl and mix using hands to thoroughly integrate all the ingredients.
• Form into links or patties.