Ingredients
1 kg Italian or any high quality pork sausages
½ tsp SIDS CRAZY SALT
3 tbsp flour
SIDS SALT & PEPPER
5 red apples
2 tbsp butter
2 tbsp sage leaves, thin sliced
300 ml dry apple cider
500 ml chicken stock
3 tbsp thin sliced mint
green salad, to serve
Directions
POLPETTINE: Squeeze the meat out of the sausages, discarding the skins. Sprinkle with SIDS CRAZY SALT then roll into about 16 small balls.
Season the flour with SIDS SALT & PEPPER, mix well then lightly dust the polpettine in the flour.
Core 4 apples and cut each into 8 wedges. Melt butter in a large frypan until foaming then add polpettine and apple wedges then fry until polpettine are brown. Add sage, cider and stock then reduce heat and simmer, uncovered, for 20 minutes until polpettine are cooked through and liquid has reduced by threequarters.
Thinly slice the remaining apple and add to the polpettine. Toss to combine then sprinkle with mint and serve with a green salad.
