This weekend I made my first batch of sausages at home using my newly purchased sausage stuffer. I used pork mince I purchased from Park Ave Quality Meats. It was a medium to coarsely ground pork mince that is primarily from the shoulder.
To the mince I added fresh finely chopped garlic, salt, pepper, smoked paprika and smoked chipotle chilli flakes. I used the “looks an ok amount” form of measurement when adding the quantities, no recipe just feel and taste. I tested the flavour by making a small pattie and cooking this in a frying pan.
The natural casings came from Moore Wilsons.
One of the boys helped me by turning the crank as I stuffed the sausages. The stuffing of sausages is an art where I still need to practice more. However I was very pleased with the result. A few air bubbles, and some inconsistent packing, but I will work on improving my skills in this area.
When I came to tying the sausages I used You Tube to locate this short video. This is an easy method, it ties the sausage tube into sausages two abreast. This is much easier than the three sausages per tie method which I’d previously been shown.
After letting the sausages rest for a day, I cooked them for Sunday lunch. They oozed a bit, however I was very pleased with the result. The sausage gannets of the family hovvered up the sausages in short order. They liked the flavour and liked the level of spiciness in the sausage, though the casing was bit chewy. This sausage had the flavours of paprika, chilli and garlic.
I will make more sausages and experiment with different flavours, watch this blog for new instalments. It is always good to try new things, and I enjoyed the making and eating of the sausages.
For an index of homemade sausages click here.