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  PROCESS TIME

2+ hours alltogether

  SAUSAGE TYPE

Over two kilos of cooked sausage

  SKINS

Beef Middles 55 mm

  MEAT TYPE

Pork

Garlic Sausage for Pizzas

This sausage is based on the Italian sausage in as much as it has fennel, but there is a lot more garlic and cayenne. You can go overboard on the paprika too!

I must confess to liking beef middles, they are so easy to work with and very versatile.

Ingredients

2 kg Pork belly

 

35 g Continental curing salt – which you can buy from Weschenfelders, it has the lowest amount of nitrates

 

2 tablespoons fennel seeds

 

2 tablespoons paprika

 

10 crushed and finely chopped garlic cloves

 

1 tablespoon black pepper – cracked

 

1 good teaspoon cayenne

 

100 ml red wine vinegar

 

100 ml red wine

 

1 teaspoon sugar

How to do it

Sanitize all your equipment, put the meat in te freezer for 30 minutes to chill and soak your skins.

 

Grind the meat with the 6 mm plate.

 

Add all the ingredients and mix well.

 

Stuff into beef middles at 55 mm.

 

Place in the fridge for a few hours to rest.

 

Cook for 90 minutes at 80ºC – I put them in cold water and bring them slowly to temperature to avoid pooling of fat.

 

You can add extra fat to these sausages, about 300 g cubed small, and this way they will emulsify better and not come out looking loose.  I’m on a low fat diet, so I get fat in when I can.

The looseness falls away when cooked again and makes for some interesting textures.

 

 

From the shop

SERVING SUGGESTION

Not just for pizza

They are delicious fried in butter, grilled, BBQ’d and used in omelettes. They are a mild to medium hot flavoured sausage, but you can make them as hot as you like.

MASTERED THIS? WHY NOT TRY…

These delicious meals all use the same basic principles as this recipe,
so broaden your menu and try something new today!