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Ingredients
3 bacon fat
1 1/2 small red potatoes (about 2-inches in diameter), scrubbed, unpeeled, cut in half
30 small boiling onions, peeled
2 semi-tart apples (Granny Smith, Pippin or Jonathan) cored, peeled, and cut into 1-inch pieces
1 whole grain mustard
1
2 1/2 boneless pork shoulder butt or boneless country ribs, trimmed of external fat and cut into 2-inch cubes
salt and freshly ground black pepper to taste
1/2 chopped shallots
1/2 chopped celery
2 chopped fresh sage
1 low-sodium chicken broth
1/2 hard cider, still or sparkling white wine, or 6 oz. apple juice
A BRUCE AIDELLS SIGNATURE RECIPE
It's hard to beat the combination of pork and apples. This simple stew uses apples in three ways: fresh apples, Aidells Chicken & Apple Sausage, and the hard (alcoholic) apple cider. With the recent resurgence of many brands of hard cider, try out some and see which suits your taste. If not a fan of hard cider, substitute white wine and if you want to leave out the alcohol all together, then use apple juice or plain cider.
Directions
- Heat 1 tablespoon of the bacon fat or butter in a large pot or Dutch oven over medium heat. Add the sausage and fry until lightly browned, about 8 minutes. using a slotted spoon, transfer the sausage to a bowl. Add the remaining 2 tablespoons fat to the pot, and increase the heat to medium-high. Sprinkle the pork with salt and pepper add to the pot in batches (do not crowd) and brown on all sides, 5-7 minutes per batch. Using a slotted spoon, transfer the meat to the bowl with the sausage.
- Reduce the heat to medium. Add the shallots and celery to the pot, cover and cook until the shallots are translucent, stirring occasionally, about 5 minutes. Add the sage and cook for 1 minute. Return the sausage and pork to the pot, and add the broth and cider. Bring to a boil, scrapping up any browned bits from the bottom of the pan. Reduce the heat, cover partially and simmer for 45 minutes.
- Add the potatoes to the stew, cover partially and simmer for 15 minutes. Add the onions, cover partially and simmer for 5 minutes. Add the apples, cover completely and simmer until the potatoes and pork are fork tender, about 15 minutes longer.
- Using a slotted spoon, transfer the solid ingredients to a large bowl and cover to keep warm. Skim the fat from the surface of the liquid in the pot. Whisk in the mustard and boil the liquid until thickens to a thin syrup, about 10 minutes. Return the solid ingredients to the pot and simmer until heated through. Taste and adjust the seasonings with salt and pepper. Serve in shallow bowls.
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