On 7/28/2017 9:18 AM, cshenk wrote:
> Ed Pawlowski wrote in rec.food.cooking:
>
>> Yesterday I posted the menu for the birthday dinner I was making for
>> the ladies. The plan was to have a sausage and apple stuffing to go
>> with the Cornish hens. Well, with everything going on, I ran out of
>> time to make it from scratch.
>>
>>
>> I took two inks of Italian sausage and stripped off the casings.
>> Broke it up and cooke it up in a small pan. Chopped up an apple.
>> Added a chunck of butter and the apple to the pan and cooked it a bit
>> too.
>>
>> In another pot I boiled the water and butter and made a bag of Stove
>> top stuffing. Following directions, I dumped it in and stirred, but
>> I also mixed in the sasage and apples. Let it stand while the birds
>> finished up.
>>
>> Damn, it was really very good. My wife knew what I did, but Sue
>> thought it was home made. I'd do it again.
>
> Sounds pretty good Ed!
>
> On our end, we made our southern pork version of a loose meat sandwich
> with Cuban Island Spice last night.
>
> Recipe roughly like this:
>
> 1.25lbs ground pork butt (we grind our own meats once a month so the
> weight is an estimate)
>
> 1.25ts Cuban Island Spice (all I had left, call it a heaping ts if you
> like)
>
> 1 small Apple, warm from the sun and plucked from the tree (peeled and
> sliced thin)
>
> Mix the ground pork and spices (can use beef or a beef/pork mix) and
> add to a skillet then toss around until cooked. Drain and pile on the
> thick toast slices.
>
> The toast was more Apple/Honey/Buttermilk bread I posted earlier.
> Perfect taste foil for the pork.
>

That sounds good. I've used apple in breakfast sausage a few times.
I'll have to try your version.