12 large sausages
We made this World Cup film for our good friends at Weschenfelder! Visit www.weschenfelder.co.uk for lots of products
1) Grind together:
900g pork shoulder
900g pork belly
2) Place the chilled meat into a cold container and soak 3m to 3.5m (32mm) natural hog casings in cold water
3) Mix in:
25 g kosher or sea salt
1 1/2 teaspoons ground white pepper
1 heaped dessert spoon dried sage
1/2 teaspoon ground coriander
1 teaspoon ground nutmeg
175 ml ice cold water
110g fine breadcrumbs or rusk
4) Once mixed, fill your stuffer
5) Load your rinsed (in a couple of changes of water) skins onto the appropriate delivery tube
6) Slowly and carefully fill your Casings, not too tightly
7) You can link or roll, cook by frying, grilling, baking or BBQ!
Start by sanitising all your equipment and put your hog skins into cool water to soak. Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.Once sanitised, set your grinder / stuffer ready for grinding.
Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.Grind the meat together with a 6mm plate along. Pop the ground meat in the fridge while you prepare the other ingredients. Mix the ingredients with the meat from the fridge in a large bowl.
Pop back into the fridge while you cook a small portion to test the seasoning by cooking a small portion.Stuff into hog casings.You can make a ring and fry in a pan, usually held together with a wooden skewer. But equally you can link them, and these are so substantial a sausage they go a long way! They seem usually to be served with an onion based stock gravy, but try them grilled with mustard, or BBQ’d with a little honey!