Cooking the sausage in Angry Orchard Crisp Apple will infuse the meat with apple flavor and helps make the fruitiness of the apples in this dish pop. In the mustard Angry Orchard Crisp Apple adds a subtle sweetness to balance the heat (think honey mustard but this is hard cider mustard!)
Serves 6 Adults
- 3 bottles Angry Orchard Crisp Apple
- 2 Tablespoons + 2 Teaspoons kosher salt
- 1 ½ lbs pork butt, cut into 1 ½ -inch cubes
- 1 large onion, chopped, about 1 ½ cups
- 2 oz cloves garlic, about 16 cloves
- 6 oz green apples, peeled and diced, about 1 cup
- 2 Teaspoons red pepper flakes
- 1 Teaspoon finely ground black pepper
- ½ Teaspoon ground cardamom
- 2 Tablespoons whole grain mustard
- 2 Tablespoons Dijon mustard
- 2 Tablespoons dry mustard, rehydrated in 2 tablespoons
- Hog casings
- Chill all parts of a meat grinder fitted with the coarse die, your work bowls, a baking sheet, meat, and all ingredients before starting. Cold temperatures help the meat mixture emulsify properly. If you've got to take a break between steps, pop your equipment and ingredients back in the refrigerator.
- Prepare your work bowls: Half fill a very large bowl with ice, sprinkle with 2 tablespoons kosher salt, and add 2 cups ice water; this bowl will create an ice bath for the work bowl as it catches the pork as it's coming from the grinder. Nestle the work bowl into the ice bath.
- Toss the pork butt with the remaining 2 teaspoons salt, the onion, garlic, apples, red pepper flakes, black pepper, and cardamom and grind into the mixer bowl.
- Fit the bowl with the paddle attachment, place on the mixer, and mix on medium speed just until the mixture is well combined, then place the ground mixture back in the refrigerator.
- Rehydrate your casings in a bowl of cold water for about 30 minutes, then run fresh cold water through to rinse out any impurities and to make them easier to work with. Always keep the casings submerged in cold water.
- Line the chilled baking sheet with parchment paper; this will be the pan you lay your sausages on as you're filling them.
- Fit your sausage stuffer with a 3/4-inch stuffer tube, spray or grease the tube, and slide the casings over the tube. Tie the end of the casing and feed the sausage through the stuffer into the casings. Twist off the sausages every 4 inches, alternating twisting directions.
- Prick any visible air bubbles with a toothpick and gently squeeze out any air. If there aren't any air bubbles, prick each length randomly 3 times to allow the moisture to escape.
- Separate the sausages so they are not touching and refrigerate, uncovered, overnight. You want the sausages to dry out and set up before cooking.
- Heat a grill to medium high.
- Pour 3 bottles Angry Orchard Crisp Apple into a deep roasting pan and add 10 garlic cloves and 2 large yellow onions sliced into 1/2-inch rings.
- Bring to a low boil right on the grill, and cook until the onions soften, about 15 minutes.
- Add the sausages and enough water to cover, then bring the liquid to a simmer and poach until the sausage are cooked through, about 15 minutes.
- Remove the sausages and onions to the grill grate and cook just until grill-marked, about 4 minutes.
- Mix together the coarse, Dijon, and dry mustards.
- Serve the sausages on soft buns with the grilled onions, poached garlic and cider mustard.