I’m actually quite excited to be sharing this recipe with you because it came about from a bit of a mix up and a wing it job! I had been talking to my mum about cooking and she mentioned a particular dish known as Somerset pork that she cooks for my granddad, however she uses a packet recipe. I remember eating it as a child and thought it would be great to make with the sausage that I had from my new meat box from The Well Hung Meat Company.

I went away to look on the Internet to see what this recipe was meant to be made with and discovered that it was made with pork loin or pork belly draft – doh! By this point I had already taken the two bags of sausages out of the freezer so it had to go ahead!

Many of the recipes that I looked at had similarities such as they all contained apple or apple sauce, many of them contained sage and most of them contained onions and garlic. I decided that these would be my main ingredients and then the rest I would tweak as I went along. I decided to include cider in this recipe as it was going to be eaten by my husband, however if you are going to be making low-carb you would probably want to omit the alcohol altogether. If you want to make it non-alcoholic then you could use apple juice instead.

I made this recipe mainly in a slow cooker but I did fry the onions first in order to give them a little bit of a caramelised taste and I also browned the sausages as I found it gave a much better colour and appearance to the dish. However if you wanted to you could always just chuck everything into the slow cooker and leave it to cook and just have the dish like that or, you could brown the sausages after the slow cooker has done its thing. If you do decide to brown the sausages I would say to do this last (after the slow cooker has done its magic) simply because I tried both methods; I browned half the sausages first before putting them in to the slow cooker, and half afterwards. I found that they kept their colour if browned last and had a much more appetizing look about them (but the choice is yours).

The sausages that I used for this dish were from The Well Hung Meat Company and there were two different flavours. One was just a plain sausage and the other was pork and leek and were not grain/ gluten-free (as it was for Mr Noodles). However in order to make this recipe 100% paleo you would want to use paleo friendly sausages, or even consider making your own. I personally would use Heck plain sausages as they are 97% pork; the reason for this is because many other brands / meat boxes companies still use yeast, gluten-free flour, rice flour or oats and I don’t tolerate these ingredients.

Cooking Methods
If you don’t have a slow cooker you can easily make this in the oven or on the stove top in a large dish, however the cooking times would vary and it would me you can’t leave it cooking while you go out to work. I should also point out that although the recipe states it takes 4 hours to cook, it can take a lot less time or a lot longer depending on your slow cooked options. I cooked this dish on a high temperature and left it for just over 3 hours. It was cooked and ready to eat an hour after being left in the slow cooker, but I left it to let the flavours infuse. If you were out at work you would want to leave it on the lowest temperature so that it takes its time to cook.

Vegetarian Option
I have tagged this recipe as vegetarian as it would be easy to make using vegetarian sausages, you would also need to swap the bone broth for vegetable stock.

To make this recipe whole30 compliant then omit the alcohol. You can use apple juice to sweeten (as juice is allowed on the whole30 program as a sweetener), but the apple in this recipe should be enough to give it that Apple/ sweet flavour. You would also need to omit the tomato purée too and use about 5 small cherry tomatoes instead.

If you want to make this dish low carb/ ketogenic then leave out the alcohol; It will taste just as nice but wont have all those empty carbs. For your convenience I have listed the macros for the dish below for with and without alcohol. Both are based on making 4 servings.

With Alcohol
Total Carbs 16.9g
Fiber 2.6g
Net Carbs 14.3g
Protein 36.2
Fat 50.1g
Kcals 665

Without alcohol
Total Carbs 13g
Fiber 2.6g
Net Carbs 10.4g
Protein 35.9g
Fat 50.9g
Kcals 633

Print Recipe
Paleo Somerset Pork with Sausages
Course Main Dish
Cuisine English
Cook Time 4 Hours
Course Main Dish
Cuisine English
Cook Time 4 Hours
Browning the Sausages / Onions
  1. Gently heat the coconut oil over a low heat. Peel then dice the onions and add to the pan; allow to cook until really brown. This will give them a much sweeter taste and add flavour to the dish. You can omit this bit - its entirely up to you. It should take about 8 minutes.
  2. When the onions are cooked remove them from the pan and keep them aside for later. Add the sausages to the used pan and add in the olive oil. Cook the sausages until they are very brown on all sides (about 6 minutes).
  3. Place the browned onions and sausages in the slow cooker or in the dish/pan you are going to cook in.
Oven Cooking
  1. If you are cooking this in the oven then turn your cooker to 180' ready to warm up.
  2. Brown the onions and then the sausages as above. When the sausages are browned turn up to a medium heat, add the onions back in, add in the chopped garlic, meat stock and allow to cook for 5 minutes or so until hot bubbling.
  3. Add in the cider (or apple juice), the lemon zest, the Dijon mustard, the sage, parsley, paprika, cayenne and stir to combine. Allow to cook for about 20 minutes to allow the flavours to infuse.
  4. Taste the sauce and if you desire add in extra mustard and seasoning. Add in the tablespoon of tomato puree, stir to combine. If you want to serve the dish soon then allow it to simmer for a further 10 minutes before adding in the coconut milk then serving.
  5. If you want to dish to slow cook, then leave on the stove top in a pan on very low and cook for another hour or so. Keep checking to ensure it doesn't stick to the bottom of the pan. (cover with a lid)
  6. For oven cooking cover with a lid and place in the center of the oven and allow to cook for a further - 2 hours.
  7. When the dish is cooked, add in the coconut milk and stir to combine then its ready to serve!
Slow Cooker Method
  1. If browning the onions and sausages - follow the instructions above before placing in the slow cooker.
  2. Add in (except the coconut oil, olive oil and coconut milk) all of the ingredients and stir.
  3. Cover with a lid and allow the slow cooker to do its thing - If setting to high the dish will take about 3-4 hours to cook. If set to low allow at least 6 hours to cook.
  4. When cooked If you want to brown the sausages, remove them from the slow cooker using tongs. Heat the olive oil in a pan and add the sausages in - cooking until brown on all sides. Return back to the slow cooker when done.
  5. Stir in the coconut milk and its ready to serve!
Recipe Notes

This dish is freezable, so you can easily make a large batch of this recipe and dish it up into freezer tubs. I would suggest keeping them in the freezer for no longer than 3 months. When you want to eat it, fetch the dish out of the freezer the day before and allow to defrost in the fridge. Re heat until piping hot either in the oven or in the microwave.


Want to leave a comment? ...

This site uses Akismet to reduce spam. Learn how your comment data is processed.