Home made sausages
Added by sausageman | Tue 27 Dec 2011 @ 15:38
You may have noticed by my name that I am partial to sausages. I was brought up in the UK then moved to Australia many years ago, the snags here were crap so I decided to make my own. I recently went back to the UK and found that the snags were awful, not like I remembered at all. So here is a recipe I developed that is more like how I remember them.
You will see that I like Sage, my favourite herb for anything.
2Kiloís very cold pork mince or pork sausage meat
1 Ĺ teaspoons salt
3 teaspoons coarse ground black pepper
2 teaspoons ground Sage
2 teaspoons finely chopped Thyme
1 teaspoon ground coriander
1 teaspoon Cajun spice
One bunch of chopped fresh Sage
20ml very cold water
2 eggs, beaten.
250 grams of pigís natural sausage skin
Place the pork mince in a large bowl, flatten it down and poke large finger holes deep into the mince before adding the other ingredients, this gets the spices well into the mince and mixes much faster, as it is very cold on the hands.
The water helps keep the moisture in the meat and the eggs are for binding instead of using meal or breadcrumbs.
Mix all the ingredients well, just squeeze it through your fingers.
Make a small pattie, fry, and taste before stuffing the meat into skins. Adjust the seasoning if required.
If you have a sausage stuffing attachment for your mincer, first wash the skins in clean water then run clean water through the skins to get rid of the salt solution.
Put the skin on the sausage stuffer and tie the end. Prick a hole in the end to allow the air out as the meat goes into to the mincing machine, control the rate that the mincer pushes out the meat into the skin, it takes a bit of getting used to but make the sausage about an inch thick. When you have run out of meat, to feed down your mincer, use a couple of slices of bread to push the last of the meat into the skin, you will see the change between meat and bread come into the skin, tie another knot between the bread and the meat and cut the sausage off.
If you donít have a sausage stuffer, just roll good size balls of the mixture into sausage shapes and coat them in breadcrumbs as long as you are not allergic to gluten.
Make links if you can by twisting the sausage two or three times in the same direction each time, I use the length of my hand as the length of each sausage or just roll the sausage into a coil that will fit in your frying pan.
Put the sausages in the fridge for at least 4 hours to dry and let the flavours develop before cooking.
If you make a coil use 2 BBQ skewers right through the sausage coil, top to bottom and side to side to keep the coil together it can then be turned over easily in the frying pan, or bake it in the oven until golden.