Ingredients:
- 3.5 kg pork shoulder
- 1 kg pork belly
- 4 medium-sized leaks
- 300 g white breadcrumbs
- 100 finely chopped sage leaves
- 100 g salt
- Herb mixture (ground coriander, mustard seeds, garlic, black pepper, etc.)
Equipment:
- Hand or electric meat mincer
- Natural sheep sausage casings
Process:
- Rinse the sausage casings in warm water to wash off the salt, then leave them to soak in a bowl of warm water for at least 30 minutes. In the meantime, you can prepare the sausage meat mixture.
- Dice the pork shoulder and pork belly into cubes small enough to fit in your mincer.
- Mince the meat.
- Chop the leeks as finely as possible, either by hand or using a food processor.
- Add the chopped leak to the minced pork, along with 100 g of salt, 300 g of white breadcrumbs, 100 finely chopped sage leaves and the herb mixture of your choice.
- Roll the sausage meat mixture into small ball size pieces that fit through the mouth of your hand mixer.
- Place a section of sausage casing onto the filling piece (fitted onto the end of the mincer)
- Feed the mincer with the balls of sausage meat and turn the handle of the mincer to fill the casings.
- Twist the extruded casings every few seconds or when the sausage has reached the desired length, to separate the sausages. Twist the first sausage forward, the second one backwards, the third one forward again, etc. Follow this alternate pattern for best separation of the sausages.
- 10. Place the sausages on a tray and leave them in the fridge for 24 hours to dry off and allow the flavours to mix.
- 11. Divide the sausages into bags or tubs and freeze for future use.
Related posts:
- HOW TO MAKE SAUSAGES, 04 December 2009
- CHRISTMAS SAUSAGES, 28 November 2009
