Preparation time is 1hours 30minutes
Cook time is 1hours 30minutes
Total time is 3hours
Serve is for 2.5 KG
Unable to load
Difficulty level: 3 out of 4
10 Ingredients
- 85grams salt
- 1.25kilograms lean pork
- 500grams belly pork
- 500grams pork back fat
- 1 1/2teaspoons dried sage
- 1teaspoons ground nutmeg
- 1/2tablespoons ground ginger
- 180grams breadcrumbs
- 1 cup water, iced
- 6 meters sheep casings, soaked and one end knotted
Description
This sausage is best suited to grilling or frying. Use sheep casings if you would prefer to make thinner sausages. Wrap the sausages in cling film, in convenient one or two portion amounts, before freezing.
Method
Step 1 of 7
Chop the meat and fat into chunks, and chill thoroughly. Mince the meat and fat through a coarse mincing plate on to a deep, wide tray, putting alternate pieces of meat and fat through the mincer.
Step 2 of 7
Mix the salt, herbs, and spices with the breadcrumbs or oatmeal. Sprinkle this mixture over the minced meat and start to mix. Drizzle in the water and mix thoroughly to distribute the spices.
Step 3 of 7
Test the mixture by making a small patty and cooking it in a frying pan. Taste to check if it is to your liking. If more spices are needed, add them to the mixture and mix well.
Step 4 of 7
Mince the mixture through a fine mincing plate. Fit a skin on to the filler nozzle and fill the sausages. Do not fill the skin too tight, or it will burst when making links.
Step 5 of 7
Twist the end of the sausage to close it. Decide on the length you want each sausage to be and pinch the length at that point, easing the meat away to form a gap in the casing.
Step 6 of 7
Twist the casing twice between the sausages. Pinch the meat again to form the next sausage, but twist the casing in the opposite direction so that the sausages do not unravel.
Step 7 of 7
Continue along the length of the sausage skin. If air bubbles remain, pierce the skin at that point with a sterilized needle or toothpick. Check if any sausages are loosely filled. If they are, then push the meat away from the twist, and twist it again to tighten.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.