It is obvious that the world is full of examples of how the past did things that we would never have thought of. Making sausages is one of them. For years I have been making sausage the ‘modern’ way with a stuffer etc. I never make a huge load of sausage, just enough for our needs and sometimes the thought of getting everything out to make a few is off putting.
Some years ago I say Carluccio make sausage with a thumb stuffer, and I spent my life looking for one. Couldn’t find one . I gave up the idea of low tech sausages – sometimes you are just blind!
The other day I was watching a lady make Sai Ou – a sausage from Laos, and she used a plastic bottle top to stuff the sausage. Why didn’t I think of that?
My sausage skin was had a hog skin pulled over the screw end of the bottle top, which was a plastic bottle once holding lime cordial. It is held in place by the left hand and the meat is stuffed into the skin with the thumb of the right. Simple!
I didn’t knot the end of the skin, just filled it with a gap at the bottom, then I knotted it.
1 Kg pork, 500 g pre minced (I have to admit it came from the supermarket) and 500 g belly pork which I put through the food processor making sure everything was very very cold. But since I was cooking these right away, it wasn’t such a problem, and the whole process only took a few minutes.
The fat off the belly was cut up with a knife to small pieces.
To this mix I added:
1.5 tablespoons paprika
1 tablespoon of smoked paprika
1 teaspoon garlic granules (this was an experiment – next time I’ll use fresh)
1 teaspoon chilli powder
1 teaspoon cumin
4 tablespoons Apple Cider Vinegar
1/2 teaspoon ground cinnamon
It was simmered for 30 minutes and the centre of the sausage was temperature checked – it was 75C, perfect!