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
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.