Thursday, 13 January 2011

The joys of Sausage Making.

This Christmas, I got a sausagemaker from they are a very helpful and reliable company in Middlesbrough who can provide you with all that you need to make gorgeous sausages.. plus the equipment, and sound advice.
and what a gorgeous machine it is..

it definitely requires two pairs of hands, but the results are brilliant.

All fresh ingredients go into mincer

Ha ha, posing for the camera.. thank you Hannah! for taking them.. 

Then the fun begins!

And the results are super!

I used a recipe for Toulouse sausages which are gorgeous, here goes...

makes about 20 sausages;

                  2kg roughly minced pork belly... (or shoulder)
                  30g fine sea salt
                  2g freshly ground nutmeg
                  5g freshly ground black pepper
                  100ml red wine
                  20g garlic chopped. (I used granules)
                  large handful of flat leaf parsley chopped
                 4g fresh sage chopped. (you can use dried)
                 4g fresh thyme. 
                 2.5m hog casings

Basically you grind the meat up with all the other ingredients and fill the casings with machine..

We had some sausage meat over and my helper Zack, made himself a rather spectacular treat by forming it into a burger and creating a delicious brunch with bacon and egg in bread, from our freshy laid eggs of course.

Needless to say we were all jealous

 Job well done!

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