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.
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:
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.
http://www.bigfamilylittleincome.com/big-recipes/me-my-sausage-a-love-story/