Apple-Cranberry Chutney With Sausages
For the chutney:
5 apples, Rome or McIntosh, cored, peeled and quartered
1 t. cinnamon
1/4 C. sugar
1 C. dried cranberries
For the sausages:
1 lb. Ground Pork or Lamb
1/4 C. Onion, finely minced
1 t. Garlic, minced
1/4 t. Fennel Seeds
1/4 C. Breadcrumbs
1/8 t. Red Pepper Flakes
Salt and Fresh Pepper, to taste
Vegetable Oil - for frying
In a medium saucepan, combine 1/2 cup water with sugar and cinnamon. Place on a medium flame and add apples; stir. When mixture boils, lower flame, cover and simmer 5 minutes. As apples begin to soften, use a fork to gently mash apples until they resemble coarse applesauce. Add cranberries; mix well. Remove from heat and let cool.
In a bowl, combine pork, onion, garlic, fennel, breadcrumbs, red pepper, salt and pepper, mixing well. Place a teaspoon of meat in your hands and gently shape into a patty. Repeat with remaining meat.
Heat oil in a large frying pan; cook patties on medium heat 4 minutes, turn and cook 4 minutes more, or until done.
Makes about 30 small sausages.
You can make both the chutney and sausages the day before. Remove the chutney from the refrigerator 1 hour before serving; to reheat the sausages, wrap in foil and place in a 350° F. oven until warm, about 10 minutes.
Recipe From Razzle Dazzle Recipes