|Garden fresh sage, scallion tops & fennel seeds, waiting to be chopped fine|
|Cooking apples and scallion whites, heated|
|Combine all ingredients|
This is the one I’m most anxious to try. He have six pounds.
I should note that in addition to the Wolf Boar, Currywurst and this, we also made four pounds of Maple sausage and five pounds of Homemade Hot Sage Sausage.
We a sausage rich. All told, we put up 28 pounds yesterday.
1 Tbsp vegetable oil
2 tart cooking apples, about 15 oz total, peeled, cored, and cut into ¼ inch dices
1 bunch scallions, sliced thin, white and green parts divided
2 lb ground pork
½ C fresh sage, packed loose, chopped fine
1 ½ tsp fennel seeds, crushed or lightly chopped
1 tsp salt (can use curing salt, like Morton’s Tender Quick)
¾ tsp freshly ground black pepper
In a 10 inch skillet, heat oil over medium heat, add apples and scallion whites, and cook until apples are soft and beginning to brown, 5 to 8 minutes. Let cool 10 minutes. Combine all ingredients. Form into 1 lb logs. If using curing salt, let cure refrigerated for 24 hours. Freeze.