Pork Sausage with Braised Purple Cabbage and Apple Chutney - Gluten Free Recipes

Ingredients

• 113 grams bacon
• 1 teaspoons freshly ground black pepper
• 1 Tbsp butter
• 118 milliliters cider vinegar
• 177 milliliters cider vinegar
• 118 milliliters packed dark brown sugar
• 2 Tbsps packed dark brown sugar
• 113 grams fatback
• 3 cloves garlic, minced
• 1 teaspoons garlic powder
• 2 mediums Granny Smith apples, cored and diced
• 1 teaspoons ground coriander
• 473 milliliters chicken stock or low-sodium chicken broth
• 4 servings Meat grinder fitted with a medium die
• 30 All-natural hog casing, soaked in water minutes and then flushed with water
• 59 milliliters olive oil
• 1 Tbsp olive oil
• 1 teaspoons onion powder
• 340 grams pork butt, cut into cubes
• 1 head purple cabbage, shredded
• 1 medium red onion, diced
• 1 teaspoon salt
• 4 servings Salt and freshly ground black pepper
• 1 teaspoons smoked paprika
• 59 milliliters water
• 3 dashes Worcestershire sauce