Pork and Apple go together beautifully any time – perhaps most traditionally in a roast pork dinner and apple sauce. But there are other ways to combine pork and apple.
Sausage Meat And Apple
Pork comes in a variety of guises and possibly the easiest way to cook pork is either as sausages or sausage meat – which is just wonderful with apples. Watch the video beelow and then try this sausagemeat and apple recipe from blogger A mummy Too.
With bramley apples so often being associated with dessert recipes it is good to remember that their low level of sugar makes them an excellent ingredient in savoury dishes too.
Bramley apples are very special Autumn Apples
The Bramley apple, used in many apple recipes such as this Apple Crumble Recipe and Apple Pie, has very distinct origins. In fact its whole history is known and the original bramley apple tree is still growing, and producing apples, to this day.
The first Bramley apple was planted in a garden in Southwell, Nottinghamshire by Mary Ann Brailsford in 1809. The cottage and garden was bought by Matthew Bramley in 1846. A local gardener asked to take a cutting from the tree. He grew the tree and started to sell the apples, naming them after Matthew Bramley. The rest, as they say, is history.
It is a very British apple. There are many Apple Recipes on this website – what better than to make the most of our own seasonal treasure.
Its value is in its texture. Unlike many other apple varieties, it has good texture when cooked and its high acid content means it retains its flavour well too. It’s tart flavour means you can choose the level of desired sweetness by the amount of sugar you add.
At its simplest Bramley apples can be simple baked in the oven. Baked Apples can make a very healthy, filling and easy to cook dessert.
I love that the Bramley apple has contributed so much to traditional British cooking – it’s hard to get more British than Apple crumble – and has such humble beginnings.
Sausage With Apples In Cider
Here is another recipe pairing sausage with apple and cider (or apple juice). Really delicious and easy to make.
Sausage With Apples In CiderServes 2
- 1 tablespoon vegetable oil
- 4-6 good quality sausages
- 1 onion peeled and sliced
- 2-3 potatoes peeled and chopped
- 1 Bramley apple peeled, cored and roughly chopped
- 120ml cider
- 1/2 teaspoon fennel seeds
- 1 clove
- 1/2 teaspoon ground ginger
- 200ml stock
- Heat the oil in in a heavy bottomed pan
- Brown the sausages for a few minutes
- Add the onion and potatoes and cook for a few minutes
- Add the apple
- Pour the stock and cider over
- Add the seasoning
- Bring to the boil, then turn down the heat to a simmer
- Cover with a lid and leave for about an hour until the liquid has reduced, stirring occasionally and to check it has not dried out
- Serve hot with a green vegetable
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