Apple And Sausage Stuffing
|Pork sausages||250 Gram|
|Granny smith apples||5 , peeled, cored and quartered|
|Fresh sage leaves||4|
|Port||1⁄2 Cup (8 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Saute the sausages in oil in a frying pan until light brown.
Chop into chunks and set aside.
Saute the apples in the sausage fat until light brown.
Drain off the sausage fat and in the frying pan reduce the port and the beef stock to 2-3 tablespoons.
Combine all ingredients in the work bowl and process until coarse in texture (approximately 10 seconds).