Return sausages to apple gravy. Add butter and place pan over medium heat. Season with salt and pepper. Heat oil in a large, non-stick frying pan over a medium to high heat. Drain fat from the roasting pan leaving 2 tablespoons pan juices. Cook, turning regularly, for 10 minutes, or until browned all over and cooked through. Gradually stir in stock, whisking constantly, until mixture boils and a smooth gravy forms. Slice the pork and serve with the apple sauce gravy. Roast pork for a further 1 hour 45 minutes to 2 hours or until just cooked through. To make gravy, drain excess oil from frying pan, leaving 1 tblsp. Using a sharp knife, score pork rind (not the flesh) at 1cm wide intervals. Once cooked through, transfer pork to a carving board to rest for 15 minutes. Gradually stir in stock, whisking constantly, until mixture boils and a smooth gravy forms. Let pork stand for 1 hour at room temperature before roasting. Using a sharp knife, score pork rind (not the flesh) at 1cm wide intervals. Remove pan from heat. Slice the pork and serve with the apple sauce gravy. Add onion, garlic and thyme. For best results, dry the pork leg with paper towel. Cook on stove, stirring, for 2 minutes until golden and bubbling. Roast pork for 20-25 minutes or until the rind is crisp and golden. Let pork stand for 1 hour at room temperature before roasting. Once cooked through, transfer pork to a carving board to rest for 15 minutes. Reduce oven to 180˚C/160˚C fan-forced. https://www.pork.com.au/recipe/crackled-pork-leg-with-apple-sauce-gravy/2582 When butter is sizzling, sprinkle with flour and stir with a whisk until combined. Team with the leftover apple sauce and roasted apple wedges if liked. Rub rind with oil and then rub with salt. Gradually stir in stock, whisking constantly, until mixture boils and a smooth gravy forms. Australian Pork Limited PO Box 4746 Kingston ACT 2604, ½ cup store-bought apple sauce + extra to serve. Add butter and place pan over medium heat. Recipe kindly provided by Australian Pork Season with salt and pepper. Drain fat from the roasting pan leaving 2 tablespoons pan juices. Place, uncovered, in the fridge overnight to air dry. Stir in apple sauce, reduce heat and simmer for 3 minutes. Roast pork for 20-25 minutes or until the rind is crisp and golden. This is a delicious pork dish and an easy weeknight dinner. Add the sausages. Add apple juice, mustard and combined gravy powder, stock cube and ¾ cup water. https://www.newideafood.com.au/pork-sausages-with-apple-gravy Serves: 6  |  Prep Time: 15mins  |  Cooking Time: 2 hour 45 minutes, Recipe kindly provided by Australian Pork, Payments - Website T & C - 100% Money Back Guarantee - Privacy Statement, © Copyright Tasman Butchers - Website Design by Happy Panda. Slice the pork and serve with the apple sauce gravy. Team with the leftover apple sauce and roasted apple wedges if liked. Serve sausages with gravy, mashed potato and peas. Stir in apple sauce, reduce heat and simmer for 3 minutes. Stir in apple sauce, reduce heat and simmer for 3 minutes. The best way to know if the pork is cooked through is to insert a meat thermometer into the thickest part of the meat, the internal temperature should be about 70˚C for medium. The best way to know if the pork is cooked through is to insert a meat thermometer into the thickest part of the meat, the internal temperature should be about 70˚C for medium. https://www.deliciousmagazine.co.uk/recipes/apple-sauce-for-pork Team with the leftover apple sauce and roasted apple wedges if liked. Place pork onto a rack in a large roasting pan. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Remove. For best results, dry the pork leg with paper towel. Rub rind with oil and then rub with salt. Cook on stove, stirring, for 2 minutes until golden and bubbling. I used thick boneless chops instead of slices of tenderloin, so I just pan-fried a bit longer then simmered in the sauce until cooked. Roast pork for a further 1 hour 45 minutes to 2 hours or until just cooked through. Bring to a boil. Cook, stirring occasionally, for about 3 minutes or until soft. Take gravy to the next level with the clever addition of apple juice! I used a TBs of butter instead of additional oil to fry the apples and subbed coconut sugar for … When butter is sizzling, sprinkle with flour and stir with a whisk until combined. Reduce oven to 180˚C/160˚C fan-forced. Season with salt and pepper. Place pork onto a rack in a large roasting pan. Turn to coat. Return pan to a medium heat. Place, uncovered, in the fridge overnight to air dry.

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