A snag in the kitchen

A mammoth effort today: 3.5kg of sausages.

It took 3 hours to mince the meat, clean the equipment, make up the mixes and encase them and again clean the equipment. The best part was chatting with Master19 while he helped me, although he wasn’t keen on touching the hog casing.

A large joy for me with these sausages is still trying different recipes to work out which ones we like best. Today I made 1kg of Breakfast, 1kg of Italian (new recipe) and 1.5kg of Bratwurst (because it’s Tracey’s favourite). I have a back to basics Bratwurst sausage recipe I’m mad keen to try but I couldn’t find mace or celery seeds at the supermarket.

The Italian sausage recipe we made was as follows:

Pork ………………………………1kg
Red Wine ……………………….100gms
Salt…………………………………2 tsp
Fennel…………………………….3 tsp
Black pepper……………………1/4 tsp
Ground coriander……………..1/2 tsp
Oregano………………………….1 tsp
Garlic powder………………….1/4 tsp
Caraway seed…………………..1/4 tsp

The Breakfast sausage recipe:

PORK…………………………….1kg
SALT……………………………. 1 tsp
PEPPER, ground ……………..1/2 tsp
SAGE, rubbed………………….1 tsp
GINGER………………………….1/4 tsp
NUTMEG………………………..1/2 tsp
THYME…………………………..1/2 tsp
PAPRIKA………………………..1/2 tsp
WATER…………………………..100gms

The Bratwurst sausage recipe:

PORK…………………………….1kg
SALT……………………………. 15gms
BRATWURST …………………5gms
GARLIC………………………….3gms
PARSLEY……………………….1scoop
EGG……………………………….1
WATER…………………………..100gms

As always, mince the pork, add the other ingredients, mix together – grinding with a mortar & pestle where necessary – and fill the sausage casings. Easy as.

The Breakfast sausage was a surprise because although the spice didn’t smell as fragrant as the Italian prior to mixing it in with the pork mince it tasted better when cooked. Ultimately I think I preferred the last Italian sausage recipe I posted, which had a much simpler list of ingredients.

The mincer/sausage maker cost only $40 and has been a whole heap of fun. Even little Miss3 loves turning the crank while we push the meat through.

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