Recycled bottle – easiest sausage

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.



The recipe:

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!