Dinner: Pork Sausage with Braised Purple Cabbage and Apple Chutney

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Ingredients

3/4 pound pork butt, cut into cubes
4 ounces bacon
4 ounces fatback
1 1/2 tablespoons packed dark brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 dashes Worcestershire sauce
All-natural hog casing, soaked in water 30 minutes and then flushed with water
1 to 2 tablespoons olive oil
1 tablespoon butter

Instructions

At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.

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