Apple Pear Spicy Pork Marinade

I made sausages on Saturday! I mean, I ground the meat, added in flavouring, put into sausage casings, made sausages on Saturday. Let me just say, it is probably better as a two person job, but is completely doable with one person.

I’m a bit…a lot….of a kitchen gadget nerd. I don’t have a lot of room, or drawers, so I don’t get to indulge very often. Most of what I have must be able to do at least 2 jobs or be exceptionally good at doing the one job it does.

I have a rice cooker because I had it first and I don’t particularly like rice from the Instant Pot. I have an Instant Pot because I never, ever cook in my pressure canners. I have pressure canners because I can food. I have a four sided grater and a mandolin, both of which I’m terrified of – they’re so sharp I’m always afraid I’m about to lose part of my finger. I have 2 sets of knives because I use all of them. I have metal skewers because soaking wooden ones kind of sucks – I do have wooden skewers for when I make corn dogs, though. I have two slow cookers because I make broth – a lot – one is deep, the other is wide. But every time I find a nifty new toy, I honestly step back and consider what I can use it for and is it worth the space it will take up. The avocado scoop/cutter? Not so much. Apple corer? No.

Last week, though, I took the plunge and bought some accessories for my Kitchenaid mixer. I bought a meat grinder attachment and a food grating/slicing attachment. It was like Christmas. I got the grinder first and was doing the dance trying to figure out what I was going to grind up.

The mancub and his girlfriend went to the grocery store for munchies the evening I got the grinder and spotted a pork roast so they grabbed it for me to grind up. I think they might have been a little afraid of me at that point.

I restrained myself, though, and didn’t grind anything until Saturday, when I got sausage casings. It’s no fun to try out the new toy and have to stop playing before the project is fully done.

Now, my daughter was telling me about a pork roast she made with this ‘amazing marinade’ and she sent me the recipe. And so the marinade was changed and became the sausage spice mixture.

I made this and got the mancub and his girlfriend to try out the meat that was spiced and ground up, but left over and they chowed down on it with a lot of enthusiasm. It is spicy, but more warm than hot. Frank’s hot sauce is hotter, just for a frame of reference.

Ingredients:

  • 2-3 pound pork roast (mine was boneless)
  • 1 Fuji apple
  • 1 pear
  • ¼ to ½ cup red pepper flakes (not chili flakes)
  • ½ cup mild fermented bean paste
  • 7 cloves of garlic (it was what was left in a head of garlic I had)
  • a 2 inch chunk of ginger

If you are going to marinate your pork roast and cook it, grate the apple and the pear, chop the garlic and ginger fine and mix everything together and let it all get happy together for as long as you can let it.

Not KitchenAid, but a decent knockoff and the bean paste I used

I ground everything up. To try out my grinder, I fitted the smallest hole grinder blade I had and ground up the apple, pear, ginger and garlic. I did chop everything into pieces that were small enough to fit into the feeder tube of the grinder.

A word to the wise – pears and apples are juicy. Be careful of the juice. It filled the tube of my grinder up and when I put the plunger into the tube to push down some fruit, the juice shot out the feeder tube all over my cupboard door above it. It wasn’t a big mess, but it was a big laugh.

Fruit, garlic and ginger ground up with the bean paste added

I then switched the blade to the largest hole one and ground up the meat. When the meat was all done, I added in the ground up fruit, the bean paste and the red pepper flakes and put it all into a ziplock bag in the fridge – my fridge is, as usual, overfull and there was nowhere to put a bowl of meat but a bag of meat can be squished in almost anywhere. 🙂

My pork roast all chopped up, ready to be ground

When Amazon delivered the sausage casing, I chopped off a length of it and gave it a little dip in some cool water to soften it up.

The roast ground up and the flavouring added

I put the (cleaned) grinder back together with the tube attachment in place of the grinder blades and threaded the sausage casing onto the tube. At the risk of weirding some people out, it is like trying to get a condom onto a reluctant penis. It won’t stay straight, one side goes on, the other side slips and it really comes down to rhythm. 😉

After this, I twisted, with great aggravation, into smaller links. I’m sure it will be easier with practice.

I managed to get all the ground up meat into sausage casings despite the reluctance of the casings to cooperate and the sausages went into the freezer for another night – actually two nights, it made quite a bit. I then cleaned out the tube and the feeder of the leftovers and fried those up. Sooooo flavourful. Like I said, a little warm but you could always use ¼ cup of red pepper flakes instead of ½.


This would be amazing on a roast cooked in the slow cooker all day. I wanted to smoke the sausages and perhaps once I get a smoker full of meat, I will either make these again, or perhaps have a package left over, and I’ll give it a try.

No matter what you do – try this marinade, it’s amazing.

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