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.
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.
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.
Total Carbs 16.9g
Net Carbs 14.3g
Total Carbs 13g
Net Carbs 10.4g