A traditional Catalan dish featuring savory pork sausages served with a rustic apple mash.
55 minutes
A traditional Catalan dish featuring savory pork sausages served with a rustic apple mash.
Pork Sausages
each
Oil
tablespoons
Apples, Peeled, cored, and quartered
each
cups
1. Prepare the Sausages
Start by pricking the sausages with a pointed knife to prevent them from bursting during cooking.
2. Cook the Sausages
Heat a large skillet over low heat and add a bit of oil. Place the sausages in the skillet and fry them gently for 20 to 25 minutes, turning occasionally until they are browned all over.
3. Prepare the Apples
Peel, core, and quarter one apple per person. Place the apples in a pan with a splash of water and cover with a lid. Cook the apples on very low heat for 15 to 20 minutes.
4. Mash the Apples
Once the apples are soft, uncover the pan and let any excess water evaporate. Using a fork or potato masher, mash the softened apples in the pan until you get a rough puree.
5. Serve
Serve the sausages hot alongside a generous helping of the apple puree.
Opt for high-quality, fresh sausages from a reputable butcher or market with a good fat content. Authentic Spanish spices or Iberico pork sausages are ideal.
Let the sausages rest for a few minutes before slicing to ensure the juices redistribute and the meat remains juicy and flavorful.
Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for a complex flavor profile that complements the sausages.
Be cautious with salt if the sausages are already seasoned. Taste as you go and adjust accordingly.
Sear in a hot pan for caramelization, then reduce heat or finish in the oven for even cooking, especially with thicker sausages.
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