Homemade Pork, Pear, Blue Cheese and Walnut Sausages
Inspired by the sausages I had consumed from Westmere Butchery I decided to have a go at making some of my own. I “imagined” the quantities…. My sausages had approximately 1.4kg of pork shoulder, put through a 6mm grinder, and had a bit of back and shoulder fat added. I used six Packham pears, stewed and then cooled in the fridge, about ¾ of cup of coarsely chopped walnuts, and 100g of Galaxy blue vein cheese. This was frozen and finely grated. Once made the sausages rested overnight.
I took some to work the next day and shared these with my work colleagues over a quick lunchtime bite. I also cooked some for the whanau dinner. These were served with roasted capsicum, mushrooms – with pesto and olive oil, tomatoes and mashed spud.
The sweetness of the pork and pear were complemented by the tang of blue cheese, while the walnut added pockets of flavour, and the texture of coarse nuts. One work colleague said I had the balance just right, while the others also made favourable comments. At home the whanau also liked the sausages and were pleased to see that there were some left. Sausage Boy didn’t like the walnuts, but he has never been keen on nuts. I consider the blue flavour was subdued. It comes down to individual taste about how strong you would like the flavour of blue cheese.
I was pleased with this experiment and will use similar quantities again when I make this flavour of sausage in the future.
For an index of homemade sausages on the blog click here.