Pork polpettine with cider & red apples

by Jo Pearson | Cuisine issue #155
Serves: 4Make it snappy with Jo Pearson's midweek inspiration

1kg Italian garlic and herb pork sausages, Toulouse sausages or other good-quality pork sausages
3 tablespoons flour
5 red apples
2 tablespoons butter
2 tablespoons sage leaves, thinly sliced
300ml dry apple cider
500ml chicken stock
3 tablespoons thinly sliced mint
green salad to serve

To make the polpettine, squeeze the meat out of the sausage skins, discarding the skins. Roll the meat into about 16 small balls. Season the flour with salt and freshly ground black pepper then lightly dust the polpettine in the flour.

Core 4 of the apples and cut each into 8 wedges. Melt the butter in a large frying pan over medium heat until foaming then add the polpettine and apple wedges and fry until the polpettine are browned. Add the sage, cider and stock then reduce the heat to low and simmer, uncovered, for 20 minutes or until the polpettine are cooked through and the liquid has reduced by three quarters.

Thinly slice the remaining apple then add to the polpettine. Toss to combine then sprinkle with mint and serve with a green salad.

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