Cheese isn't a typical sausage filling, but here it adds a creamy tang that's addictive. Be sure to work with a partner and use medium-width pork sausage casings -- lamb casings are too narrow.
- Portion size 13 servings
- Credits : Canadian Living Magazine: The Barbecue Collection cookbook
- 2 tablespoons olive oil
- 2 cups minced onions
- 2 cups chopped peeled tart apples
- 135 kg boneless pork shoulder cut in 1-1/2-inch cubes
- 2 cups crumbled Stilton cheese or other crumbly blue cheese
- 1/4 cup grainy Dijon mustard
- 1 tablespoon dried sage crumbled
- 1 1/4 teaspoon salt
- 1 teaspoon black pepper
- Pork sausage casings
MethodIn large skillet, heat oil over medium-high heat; saute onion until golden, about 10 minutes. Add apple; saute for 5 minutes. Let cool completely.
In large bowl, toss together pork, Stilton cheese, mustard, sage, salt, pepper and apple mixture. Transfer to large zip-top bag; seal and refrigerate overnight or for up to 24 hours.
Place large bowl over another bowl filled with ice water. Using stand mixer with meat grinder attachment fitted with coarse screen, grind pork mixture into chilled bowl. Switch meat grinder attachment to fine screen; grind pork mixture into chilled bowl again. Cover and refrigerate until well chilled, about 1 hour.
Meanwhile, rinse casings; soak in cold water for 30 minutes.
Grind pork mixture though fine screen once more. Using attachment, fill casings with pork mixture, twisting into 5-inch (12 cm) links. Prick sausages all over with toothpick. Arrange on baking sheet; refrigerate for 1 hour. Cut into links.
Place sausages on greased grill over medium-high heat; close lid. Grill, turning once, until browned and juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes. (Alternatively, in skillet, heat 1 tsp olive oil over medium-high heat; cook sausages until browned all over. Reduce heat to medium; cook, turning occasionally, until juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes.)
Nutritional facts Per sausage: about
- Fibre 1 g
- Sodium 538 mg
- Protein 24 g
- Calories 385.0
- Total fat 30 g
- Potassium 381 mg
- Cholesterol 95 mg
- Saturated fat 12 g
- Total carbohydrate 5 g
- Iron 10.0
- Folate 11.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 2.0