Thursday 9 October 2014

Recipe: Sausages

Sausages made by our boys.
  • 1 kg of pork shoulder 
  • 100 g salt
  • 1 tablespoon of sage
  • 1 tablespoon of parsley
  • 1/2 tablespoon of black pepper
  • 1/2 tablespoon of grated nutmeg
  • 6 feet of sausage skins (28 mm diameter)

  1. If you are using natural hog skins be sure to soak them for an hour before so that they are pliable. Be sure not to over soak them as they will tear. 
  2. Trim all of the skin off the pork shoulder whilst being careful to keep as much of the fat on the joint as possible.
  3. Cut the meat into cubes (about 2 inch square). Try to remove any gristle or sinew as you go. 
  4. Process these cubes through the mincer. 
  5. Mix the minced meat with all of the dry ingredients. Take care to ensure that they are evenly distributed throughout the meat. 
  6. Carefully thread the sausage skins onto the nozzle of your sausage maker. 
  7. Feed the meat back through the sausage maker and pipe it into the skins. As the skins are being filled gently guide them with your hand to ensure an even fill and to help aid them off of the nozzle. 
  8. When the skins are filled you will need to link them. This can be done in threes as a traditional butcher or they can be measured and twisted, turning alternate directions per link. To link in threes: measure your first link and make a twist. Repeat and tie the two links so that they make a loop. Feed the rest of the sausage through the loop, measure a third link and tie it off. Repeat until you have made links of all of your sausages. If this makes no sense to you then have a look at the youtube video below.
Mincer being used to fill the sausage skins.
These sausages were made with pork belly rather than shoulder. The above recipe has been supplied by Alyn who supervised this activity but do feel free to play with flavourings, I quite like to add chilli. If you are not feeling brave just mix a very small amount of meat with your experimental seasoning and cook the resulting patty. If it tastes great go ahead with the rest of the batch!
I have also added leek and onion in the past, I cook these until they are softened (not brown) and let them cool down completely before adding them to the meat.




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