Recipe courtesy of Pig on the Street
Show: Eat St.
The Porker
3 hr 10 min
45 min
6 large servings
3 hr 10 min
45 min
6 large servings


Apple Chutney:
  • 1/2 cup hard apple cider
  • 1/2 cup brown sugar 
  • 1/2 cup apple cider vinegar 
  • 1 tablespoon allspice 
  • 1 teaspoon Worcestershire sauce 
  • 4 red apples, chopped 
Caramelized Onion Mayo:
  • 2 tablespoons oil or butter
  • 4 onions, sliced thinly 
  • 1 cup mayonnaise
  • 2 pounds good-quality sausage meat
  • 4 tablespoons chopped fresh sage
  • 1 teaspoon bacon salt (or substitute regular salt) 
  • 2 teaspoons ground black pepper 
  • 2 juicy red apples, chopped 
  • 1 onion, finely chopped 
The Plate:
  • 18 slices thick-cut double-smoked bacon
  • 6 portions flatbread (or substitute wraps, naan or pita breads), warmed
  • 1 cup grated goat's milk Gouda
  • 6 small handfuls arugula 


For the apple chutney: Combine the hard cider, brown sugar, cider vinegar, allspice, Worcestershire and apples in a saucepan and place over medium-high heat. Bring to a simmer, lower the heat and simmer until the liquid has evaporated, about 30 minutes. Set aside and let cool.

For the caramelized onion mayo: Heat the oil over medium-low heat in a pan, add the onions and cook down, stirring frequently, until the onions are amber in color and sticky, 20 to 30 minutes. Let cool, and then combine with the mayonnaise. Set aside.

For the porker: Preheat the oven to 350 degrees F.

Combine the sausage, sage, bacon salt, pepper, apples and onions in a large bowl and mix well. Lay a piece of aluminum foil on the counter, place the sausage mixture on the foil and roll it into a large sausage. Roll the foil around the sausage, being careful not to squash the mix.

Place on a baking sheet and cook until the temperature of the meat reaches 160 degrees F, 30 to 40 minutes. Let sit until the meat is cool enough to handle, and then slice into approximately 3/4-inch slices.

For the plate: Heat a grill pan and cook the bacon to the desired doneness. Set the bacon aside but keep the bacon fat in the pan. Sear the porker slices in the bacon fat until crisp and warmed through.

Lay the flatbreads open and smear a good dollop of the onion mayo to one side on each, followed by some cheese and apple chutney. Place two beautiful porker slices and three slices of the bacon on each sandwich or wrap, and add a good handful of arugula.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Pork Pies

Recipe courtesy of Young Sun Huh

Stuffed Pork

Recipe courtesy of Ryan Dehn

Pork Roulades

Recipe courtesy of Emeril Lagasse

Pork Belly

Recipe courtesy of The Glass Onion

Pulled Pork

Recipe courtesy of Butch Lupinetti


Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c


4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here