My life has taken a very butchery track at the moment and I am really enjoying it. This weekend I helped to butcher some pigs and I came home with some pork trim for making sausages. I love making sausages at home. I didn't used to love it so much on a cold evening running up to Christmas, linking them extra small for chipolatas, but at home on a small scale, I love it. You know exactly what goes in them and you can experiment with different flavours.
2tbsp paprika
2 cloves of garlic
2 tsp chili powder
10g salt
1 1/2 tsp fennel seeds
1 tsp ground cumin
60ml red wine
1 tsp black pepper
200g breadcrumbs
15g salt
15g dry sage or 50g fresh sage
15g black pepper
cup of water
200g breadcrumbs
15g salt
15g Pampered Chef Red Curry Rub
Lime Zest
Lemongrass
Fresh Coriander
2 cloves of garlic
Cup of boiling water
I added the chopped lemongrass and lime zest to the boiling water to soften the lemongrass and infuse the water with extra flavour. I allowed it to cool before adding it to the meat.
The most important tip is to cook a little of the mixture to check it for seasoning and general flavour before stuffing it in the sausage casings. I use natural casings and would avoid anything other than natural if you are wanting to make your own sausages too. It is quite a labour intensive process and makes quite a mess of your kitchen- Craig pointed out that I had managed to get sausage meat up the wall, but it's very rewarding and enjoyable and they will be the best tasting sausages, I promise!
Once made, you need to freeze any you will not be using straight away as they will only keep for a couple of days in your fridge- they contain no preservatives as bought sausage do, which is a good thing, trust me!
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| I don't have any fancy equipment other than my Kitchenaid with the mincer and sausage stuffer attachment |
The sausages I made this weekend were:CHORIZO
1kg pork2tbsp paprika
2 cloves of garlic
2 tsp chili powder
10g salt
1 1/2 tsp fennel seeds
1 tsp ground cumin
60ml red wine
1 tsp black pepper
LINCOLNSHIRE
1kg pork200g breadcrumbs
15g salt
15g dry sage or 50g fresh sage
15g black pepper
cup of water
RED THAI CHILI
1kg pork200g breadcrumbs
15g salt
15g Pampered Chef Red Curry Rub
Lime Zest
Lemongrass
Fresh Coriander
2 cloves of garlic
Cup of boiling water
I added the chopped lemongrass and lime zest to the boiling water to soften the lemongrass and infuse the water with extra flavour. I allowed it to cool before adding it to the meat.
The most important tip is to cook a little of the mixture to check it for seasoning and general flavour before stuffing it in the sausage casings. I use natural casings and would avoid anything other than natural if you are wanting to make your own sausages too. It is quite a labour intensive process and makes quite a mess of your kitchen- Craig pointed out that I had managed to get sausage meat up the wall, but it's very rewarding and enjoyable and they will be the best tasting sausages, I promise!
Once made, you need to freeze any you will not be using straight away as they will only keep for a couple of days in your fridge- they contain no preservatives as bought sausage do, which is a good thing, trust me!
