CookEat Recipe
Country Sausages with Fried Apples
Twelve country sausages in the centre of twelve milk-flour fried apple slices. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2473. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raw country pork sausages and verify the selected 74°C endpoint beyond the short broiling guide as needed. Keep casings on; the source twelve sausages and twelve apple slices are full-batch quantities. Limites : Sausage mass, apple trim, coating and frying uptake are unknown; photographed two pairs are not source per-person allocation.
Method
Steps
Step 1
Peel and core THREE medium apples, cut into FOUR even slices EACH. Dip in unmeasured milk and lightly roll in unmeasured flour. Heat TWO tablespoons lard and fry slices side by side for TWO minutes EACH side as guides until cooked. Arrange around a hot dish and keep hot.
Step 2
Prick TWELVE whole raw country pork sausages with a needle. Broil FOUR minutes EACH side as guides, continuing to the existing 74°C pork-sausage endpoint. Arrange sausages in the centre of the apple ring and serve.
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