pork and apple

[ju44]

I just found recipe below on your recipe forum. do i need to add rusks to this.
2 kilos minced pork
3 large apples (cored,peeled and chopped into 1 cm pieces)
half teaspoon cinammon(optional)
half teaspoon white pepper
25 grammes salt
half pint cider frozen into ice cubes
half teaspoon dry sage

[sausagemaker]

Hi ju44

Looking at the recipe I would say yes you do need some rusk if you want a firm sausage.
Weigh the liquids & half there weight in rusk.

Hope this helps
Regards
Sausagemaker

[Paul Kribs]

ju44

I agree with sausagemaker inasmuch as you would need to add some rusk. Having used 'fresh' ingredients quite a few times in my sausages, including apples, I feel a little extra rusk would be of benefit to compensate for the apple liquid. I notice when cooking the sausage flavoured with fresh apples, leeks etc they do end up decidedly smaller, the extra rusk seems to help retain it's size better. Just my personal preference.

Regards, Paul Kribs

[ju44]

Thank you very much both of you for the help.

Julie

[welsh wizard]

I have tried cider in the sausage making and to me it really it gives very little taste (possibly my taste buds are shot) instead I use apple juice which gave me a much better flavour.

Welcome and good luck WW

[ju44]

Think i might try apple juice sounds nice. i'll just have to drink the cider now.

[Paul Kribs]

ju44

I mixed cider and apple juice and reduced it by rapid boiling to about 1/6th original volume, thus concentrating the flavour. Also, I didn't need so much rusk to take on the liquid. Had I been using fresh apple this would have been an obvious advantage, but I was making pork, cider and apricot and the apricots were semi-dry.

Regards, Paul Kribs

[Deer Man]

Paul, did you get my last PM?

[Paul Kribs]

Deer Man

Yes, I got your last PM thanks. I will PM you back. Got a lot of irons in the fire at the moment..

regards, Paul Kribs