Pork and Apple. Such a classic combination. Add sage and it’s heaven. Think sage-stuffed roast pork with crispy crackling and apple sauce. OMG – divine. But you don’t need to go to the trouble or expense of cooking a whole pork roast to enjoy that flavour combination. Go for the cheaper option of pork mince and whip up these rissoles for a family friendly dinner.
Serve these drizzled with gravy, with a side of creamy mash and steamed greens or your other favourite vegetables or make them a lighter fun family meal by serving them up in a burger bun with a cabbage and apple slaw for a twist on the traditional burger – delicious!
This is an easy recipe to double and keep in the freezer for a quick meal later. You can either freeze the rissoles in raw form (as long as you have used fresh mince rather than frozen) or you can pre-cook the rissoles and then freeze. To serve, simply thaw them and warm in a medium oven, wrapped in foil to prevent them drying out.
Pork, Apple & Sage Rissoles
1 brown onion, finely diced
2 tbsp fresh sage, finely chopped
500g pork mince (preferably free range and/or organic)
1 Granny Smith apple, grated
1 cup fresh breadcrumbs
1 tsp Herbamare (or other seasoned salt)
1 tbsp plain flour
1 cup water
1 tbsp vegetable stock paste
Dash of Worcestershire sauce
- Cook onion in olive oil over medium heat until soft. Add sage and cook a further minute, Allow to cool.
- Meanwhile, add all other ingredients to a mixing bowl. Add onion mixture when cooled.
- Mix well and form into 12 small-medium rissoles.
- Pan fry the rissoles in olive oil until golden brown on both sides and cooked through. Keep warm.
- To make gravy: Add flour to pan to make a paste with pan juices and stir to cook for two minutes. Slowly add stock and water mixture, stirring continuously to make a smooth gravy. Add Worcestershire sauce to taste.