Love Food 2 Love Life
Pork & Sage SausagesIngredients:
- Per kilo of minced pork
- 15g salt
- 2g black pepper
- 2g white pepper
- 2g dried sage
- 100g breadcrumbs
- 100ml water
- If you buy the pork pre minced, I would suggest a cut with sufficient fat to give the sausages moisture and a good texture. The meat surrounding the ribs is good, but unless you are a practised butcher, it is a fiddly and lengthy process to carefully remove the bone and any sinew or grizzle. If you buy ready minced pork, it is important to ensure that it has a good fat content and not contain soya or crumb. Buying ready mince certainly cuts down the time element!
- We use natural hog casings for the skins, but man-made ones are also available. Soak the skins for about 24 hours.
- Place the meat in a mixing bowl and add the ingredients. Combine together thoroughly.
- Load the meat mixture into the cylinder of your sausage maker.
- Thread the skins onto the nozzle. Weschenfelder sell skins that are pre-spooled and easier to use.
- By turning the handle slowly the meat flows evenly into the skins. Sometimes, it is easier to have one person turning the handle while the other uses both hands to guide the flow of the skin and ensure the meat fills evenly.
- Once you have a long 'snake' of skins evenly filled with meat, twist the first sausage a couple of times at about 12cm lengths. Tying them in the traditional butcher's style, is a practised art and I suggest referring to the internet to fine tune this skill. We cheat! Just twist the sausages alternatively clock and anti-clockwise.
- It's also better to leave the sausages in the fridge for a few hours before cooking, as it helps to dry the skins.
- I bake my sausages in the oven at 180 degrees centigrade or 350 degrees fahrenheit for 30 minutes, turning once. Prick the skins first.