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Pork sausage with apple risotto & hot mustard


  • Blanch the sausages in simmering water until firm to the touch and drain well. Then cook on a lightly oiled ridged grill. 
  • At the same time, melt 15 gm butter in a heavy-bottomed pot and gently sauté the garlic and onion until tender.
  • Add the rice and toss until it becomes translucent. 
  • Then add the cider, stir well and simmer until it has been absorbed. 
  • Add the hot stock, a ladleful at a time, allowing it to absorb after each addition, continually stirring. (The risotto should be wet, but with a little bite to the tooth.) 
  • Then add the parmesan with a good knob of butter and the apple. Mix well and cook to heat through. Taste for seasoning. 
  • Serve the sausages on a bed of the risotto with a dollop of mustard on the side. 
  • from Italian rice grower, Gabriel Ferron


  • 4 thick pure pork sausages
  • olive oil spray
  • unsalted butter
  • 2 large garlic cloves, crushed
  • ½ medium onion, finely chopped
  • 200 gm Arborio (or another risotto) rice
  • ½ cup dry apple cider
  • 1½ cups hot chicken stock
  • 50 gm freshly grated parmesan
  • 2-3 Granny Smith apples, peeled & grated
  • your favourite mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
    4 cups1 litre
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