Mom’s Apple Sausage Ring With Corn Relish

Everyday Meals

READY IN: 1hr 35minsYIELD: 1 ring

INGREDIENTS

  • 1cupcider vinegar
  • 2⁄3 cupwater
  • 1⁄2 cupsugar
  • 1⁄3 cupgreen bell pepper, diced, 1/4 inch
  • 1⁄3 cupred bell pepper, diced, 1/4 inch
  • 1⁄3 cupred onion, diced, 1/4 inch
  • 1⁄3 cupcelery, 1/4 inch
  • 6garlic cloves
  • 2dried chipotle chiles, 1 1/2 to 2 inch
  • 1 1⁄2 tablespoonssalt
  • 1teaspoonmustard seeds
  • 1⁄2 teaspooncelery seed
  • 4cupscorn kernels, fresh, from about 8 ears
  • 36Ritz crackers, not baked, 1 sleeve
  • 2lbsbulk pork sausage
  • 1cupGranny Smith apples, finely chopped, from 1 peeled apple
  • 1⁄3 cupwhole milk
  • 2eggs, lightly beaten
  • 1⁄4 cup minced onion
  • 1tablespoonflat leaf parsley, chopped
  • 1teaspoonrosemary, chopped
  • 1teaspoonthyme, chopped
  • 1teaspoonred pepper flakes

    • NUTRITION INFO

    Serving Size: 1 (569) g

    Servings Per Recipe:6

    Calories: 873.7

    Calories from Fat 360 g 41 %

    Total Fat 40 g 61 %

    Saturated Fat 13.8 g 69 %

    Cholesterol 205.4 mg 68 %

    Sodium 2075.2 mg 86 %

    Total Carbohydrate82.5 g 27 %

    Dietary Fiber 6.9 g 27 %

    Sugars 22.5 g 89 %

    Protein 50.2 g 100 %

    DIRECTIONS

  • Needed: 6 to 12 cup-nonstick heavy bundt pan.
  • Make Relish: Stir together all relish ingredients except corn in a 4-quart heavy nonreactive saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Stir in corn and boil, uncovered, 5 minutes. Transfer to a large heatproof bowl and cool to room temperatures, stirring occasionally, about 1 1/2 hours.
  • Make Sausage Ring: Put oven rack in middle position and preheat oven to 350°F Butter bundt pan.
  • Pulse crackers in a food processor until finely ground. Combine crackers and remaining sausagering ingredients in a large bowl and mix with your hands until combined well. Pack mixture into pan, pressing down to eliminate air pockets. Bake 1 hour. Carefully pour off excess fat, then unmold sausage ring onto a plate and pour off any liquid on plate. Cut into 1 1/2-inch-thick slices and serve with drained relish.
  • Corn relish can be served the day it is made, but is best after flavors have developed at least 1 day. Chill, covered, up to 1 month. Bring to room temperature before serving.

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