I started out a couple days beforehand by reducing some apple cider to about half to use as my liquid,
(I wanted the apple flavor more then the liquid) and dehydrated 2 granny smith apples till the were fairly dry, sort of rubbery or flexible. I was afraid raw apple would turn to mush by the time it was cooked and I wanted to be able to taste the chunks. (I ended up making a larger batch then I had planned so I dried a honey crisp and added it to the granny's). The onions were just sauteed in a pan with a little oil and butter until brown. I found after the first time I made these that if you really brown them they look like black spots under the casing, and I didn't care for that.
Here's the recipe I came up with,
2 kg Pork loin 90/10
120 gm Dehydrated apples
95 gm Caramelized onion
200 gm Reduce apple cider
20 gm Tapioca starch
30 gm Salt
For the spices I when with a mix that I’ve used before in an onion sausage that I liked. I believe I may have stole it from a chap named Oddley, but I'm not really sure anymore.
2 tsp White Pepper
2 tsp Rosemary
2 tsp Thyme
4 tsp Rubbed sage
I made these yesterday and will be having one for breakfast soon, I'll let ya know how they taste later.
Here's a couple teaser pic's to prove it happened
I'll post back later with the taste test results