Pork sausage recipe 10 steps
From how to make pork sausage, recipe with photos- step by step
- Similar quantities of back and shoulder pork. 1 kilo of each
- Soak hog casings to remove salt
- Select your spicing mix. For a traditional English breakfast style sausage go for savory, sage, allspice and white pepper. You'll also need plenty of salt. Grind the spice mix in a pestle and mortar but keep the salt to one side.
- Remove any skin or bones from the pork and slice into cubes small enough to fit into the throat of your grinder. Salt generously then put it into a freezer for half an hour or so. This stiffens the meat and makes mincing easier.
- Pass the meat through the mincer once. Use a coarse plate for a chunkier sausage but use a fine one or pass the meat twice through if you want something more smooth and shop-bought.
- Add breadcrumbs (10% by weight) and half of your spice mix and mix thoroughly through the meat with your hands. Fry a teaspoonful in a hot pan to check the seasoning and adjust accordingly.
- Slip the wet casing over the funnel attachment of your grinder.
- Remove the blades from the grinder, mount the stuffing funnel and set the machine going on its slowest setting. Keep your fingers around the rolled casing, paying it out as required. Leave a good length of casing empty before starting to fill.
- Don't allow the meat to pack too tight but try to avoid allowing air in either. Beginners should fill about a metre of casing at a time then cut it off leaving plenty of spare casing at either end.
- Tie off one end of each length of casing then gently squeeze enough space to twist the sausage a few times between each link
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| PORK SAUSAGE RECIPE |
