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Pork & Apple Sausage



  • 8 ounces butter
  • 1 tablespoon cinnamon
  • 1/2 cup maple sugar
  • 15 pounds heritage pork shoulder butt, ground using 1/8-inch grinding plate
  • 1/4 cup coriander, toasted, ground
  • 1/8 cup ground black pepper
  • 1/3 cup kosher salt natural hog casings


  1. In a large rondo or saucepan, melt the butter over medium heat. Add the apples and sauté until tender.
  2. Remove butter pan from the heat and stir in the cinnamon and maple sugar. Allow to cool completely.
  3. In a large bowl, combine ground pork, seasoning and sautéed apples.
  4. Prepare your sausage filler (either machine- or hand-operated).
  5. Fill the sausage casings so they do not burst and twist the finished sausage to the required size.
  6. Prior to cooking, pierce the skins to vent bursting.

Serve with shredded red cabbage.

Richard Parente of Clock Tower Grill in Brewster uses Northern Spy apples in his heritage pork-and-apple sausages. The tender-crisp flesh of the Northern Spy is tart, yet it offers some pear-like notes and sweetness and its overall mildness combines well with the coriander inside the sausage. Soft, cider-braised red cabbage provides a tender bed for the sausage—the dish’s hearty flavor compliments a classic side of pierogies topped with caramelized onions. For dessert, Parente creates a sophisticated interpretation of a classic apple crumble: caramelized apples, served in a mason jar, topped with Crown Maple streusel and caramel sea salt gelato.

Hudson Valley Restaurant Week is back this April 8-21!