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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.
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Bring to a simmer, lower the heat and simmer until the liquid has evaporated, about 30 minutes.
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Set aside and let cool.
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4
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.
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5
Let cool, and then combine with the mayonnaise.
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Set aside.
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For the porker: Preheat the oven to 350 degrees F.
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8
Combine the sausage, sage, bacon salt, pepper, apples and onions in a large bowl and mix well.
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Lay a piece of aluminum foil on the counter, place the sausage mixture on the foil and roll it into a large sausage.
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10
Roll the foil around the sausage, being careful not to squash the mix.
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Place on a baking sheet and cook until the temperature of the meat reaches 160 degrees F, 30 to 40 minutes.
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12
Let sit until the meat is cool enough to handle, and then slice into approximately 3/4-inch slices.
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For the plate: Heat a grill pan and cook the bacon to the desired doneness.
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14
Set the bacon aside but keep the bacon fat in the pan.
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15
Sear the porker slices in the bacon fat until crisp and warmed through.
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16
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.
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17
Place two beautiful porker slices and three slices of the bacon on each sandwich or wrap, and add a good handful of arugula.
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18
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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19
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
