Pork Sausage & Broccoli in Hard-Cider Sauce

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The hard-cider sauce caught my eye in this dish– it was FABULOUS!! I had received broccoli in my CSA share the day I found this recipe, so I made it right away. This recipe was adapted from Food and Wine, contributed by Jack Riebel. I used a giant Honey Crisp apple, rustic bread, and fresh Italian pork sausages. Hot sausages would be great too.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4
  • 1 chipotle chile in adobo, stemmed and seeded
  • 2 Granny Smith or Honey Crisp apples, halved and cored, plus 1/2 apple cut into matchsticks, for garnish (optional)
  • 2 ounces rye or rustic bread, crusts removed and bread torn into bite-size pieces (1 cup)
  • 1/2 cup hard cider
  • 1/4 cup apple cider vinegar
  • 2 tablespoons light brown sugar
  • Kosher salt
  • Four 4-ounce smoked pork sausages, sweet or hot Italian pork sausages, or cheddar wursts
  • 1 tablespoon extra-virgin olive oil
  • 1 pound (or more) broccoli, cut into 1-inch florets
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon caraway seeds
  1. Preheat the oven to 325°. Bake the cored and halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender. Let cool. Scoop the apple pulp into a food processor and discard the skins. Stem, seed and chop the chipotle; add it to the food processor and puree. Add additional adobo sauce to taste.
  2. Meanwhile, spread the bread in a pie plate or baking sheet and bake the pieces for about 10 minutes, until golden.
  3. In a saucepan, boil the hard cider with the vinegar, sugar and apple puree. Simmer, stirring, until reduced to 3/4 cup, 10 minutes. Remove from the heat and season with salt.
  4. Light a grill or broiler. Cook the sausages, turning, until lightly charred on both sides and cooked through, 12 minutes. Transfer to a plate and tent with foil.
  5. In a skillet, heat the oil until shimmering. Add the broccoli and season with salt. Cover and cook until browned, 2 minutes. Stir in the mustard, caraway, cider sauce and 1/2 cup of water and bring to a boil. Remove from the heat, season with salt. Serve the sausages with the broccoli and sauce, garnishing with the bread crumbs and apple matchsticks, if desired.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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