Pork sausage complements the holiday turkey, but it doesn't have to be done as a stuffing—it can be prepared separately and served as a side dish or dressing. In this Gordon Ramsay recipe, the sausage is combined with apples, apricots. and pistachios. It encases a spicy Merguez sausage and is then rolled into a cylinder shape, cooked, and sliced. You can assemble the dressing up to two days ahead, and cook it with the Lemon and Garlic Roast Turkey.
Ingredients
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3/4 pound ground pork
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Salt, to taste
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Freshly ground black pepper, to taste
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1 apple
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5 to 6 dried apricots, finely chopped
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1/4 cup pistachios, finely chopped
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1 lemon, zested and grated
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1/2 cup coarsely chopped fresh flat-leaf parsley
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1 to 2 tablespoons olive oil
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16 to 18 fresh sage leaves
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2 merguez sausages, or Spanish chorizo
Steps to Make It
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Gather the ingredients.
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Put the ground pork into a mixing bowl, season with salt and pepper and mix together.
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Using a box grater, grate the apple into the mixing bowl, and combine with the pork.
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Add the chopped apricots and pistachios and mix together.
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Add the lemon zest and chopped parsley to the mixture and mix until well-combined.
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Lay a 17-inch piece of aluminum foil flat on a work surface and drizzle with olive oil. Use your fingers to spread the olive oil over the foil. Place 2 sage leaves end-to-end on the foil, slightly overlapping each end. Lay 2 more end-to-end sage leaves next to the first 2 sage leaves, and repeat until all sage leaves are used. Sprinkle the sage with salt and freshly ground pepper.
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Divide the sausage mixture in half and shape into a cylinder. Lay the cylinder in the center of the sage leaves, then gently flatten the pork, running your fingers down the middle to make a slight indentation.
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Lay 1 Merguez or Spanish chorizo in the indentation, then measure and cut the second Merguez to fit the remaining indentation. Use the remaining pork mixture to cover and encase the Merguez.
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Pick up the foil at the end closest to you, and roll up the pork, jelly-roll fashion. Keep the foil tight as you roll. Pull the foil back to make sure the sage leaves are now clinging to the pork, and re-position them if needed.
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Re-wrap the pork tightly, molding it into a log. Twist both ends of the foil, pushing the pork together so it's a compact sausage-shape. You can now store this in the refrigerator up to two-days ahead.
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When you're ready to cook, preheat the oven to 400 F and bake for 40 minutes.
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Slice and serve.
Nutrition Facts (per serving) | |
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217 | Calories |
16g | Fat |
6g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
Amount per serving | |
Calories | 217 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 5g | 24% |
Cholesterol 45mg | 15% |
Sodium 221mg | 10% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 4g | |
Protein 12g | |
Vitamin C 6mg | 31% |
Calcium 25mg | 2% |
Iron 1mg | 6% |
Potassium 310mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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