Homemade Sausages
Inspired by a friend’s friend’s blog I thought it would be fun to make our own sausages. I’d recently bought a mincer from here to help with this project that came with everything you need to make sausages. It was possibly one of the strangest things I’ve ever done but also very satisfying!
INGREDIENTS
- 1kg Pork shoulder, cut into 1 inch cubes
- 150g Mozzarella
- 1/2 Bunch of parsley finely chopped
- 100g Sun-dried tomatoes, coarsely chopped
- 1/2 tbsp dried basil
- 1 tbsp fennel seeds
- 1/2 tbsp coarse black pepper
- 1/2 tbsp salt
- 1/2 tbsp ground coriander
- 80ml Dry white wine
- Hog casings
METHOD
2 hours before you begin cut the required length of hog casings off and soak in water.
To begin the sausages pass the cubed pork through the grinder. Mix all the seasonings together with the white wine and then add the pork and cheese.
Remove the blade and the grinder plate from the grinder and attach the sausage stuffing tube. Onto this you need to thread a decent length of the hog casings and then tie a double knot in the end. Pass the mixture back through the grinder and work the sausage into your hand whilst slowly turning the handle. When it’s the right sort of length give it a number of twists and repeat until you’ve used all your mixture.
RESULT
It was a pretty good first stab but with room for improvement. I think we should have chopped the pork up slightly smaller as the grinder seemed to get clogged quite quickly. At the time the recipe was all in lbs so we just guessed the quantities. You couldn’t taste all of the flavours though so perhaps we could have been a bit more generous with the ingredients. We did stick in quite a bit of fennel which was delicious so I’ve doubled it in the recipe. We also forgot to soak the hog casings so a number of the sausages split when we were cooking them which was a shame. Lastly the butcher only had leg and not shoulder which I think was a bit less fatty and made them taste slightly dry. They were still really tasty though and a lot of fun to make!
