Pork & Fennel Sausages

Things have reached new heights of ridiculousness here. I received a mincer and sausage maker for my birthday last week. After the initial shock I realised I’d always wanted to make my own sausages. Now was my perfect opportunity. Lo and behold it wasn’t as tough as I thought. It was tougher to track down sausage casings than it was to actually make them. Now obviously this recipe isn’t for everyone but hey… this blog is called what you having for your tea – and this is what I had. Give it a try (once you buy your own machine that is). Oh, I almost forgot – The sausages were stunning. Fennel and pork are a marriage made in heaven. I couldn’t stuff them into my mouth any faster than I did. Long may the ridiculousness continue…

INGREDIENTS:
1.2kg lean pork shoulder (remove all sinew) (3cm dice)
400g pork fat (cut from the back – as your butcher – mine gave me it free) (diced)
1 1/2 tablespoons sweet paprika
2 tablespoons fennel seeds
2 tablespoons salt
1 teaspoon freshly ground black pepper
2 garlic cloves (finely chopped)
3 tablespoons red wine vinegar
Sausage casing (about 3 metres) (real or synthetic)

DIRECTIONS:

Mix together all the ingredients except the wine vinegar. Cover and leave in the fridge for 2 hours.

Soak the sausage casings in tepid water for 1 hour.

After the meat is well chilled, mince through your mincer using the fine grille over a bowl sitting in a larger bowl of iced water. Once you have minced all the meat mix in the wine vinegar with wet hands until the mixture is well mixed and sticky. Place back in the fridge for 30 minutes.

Set up your sausage maker and thread the sausage casings over the nozzle. Tie a knot at the end. Feed the sausage mixture through the machine, holding the sausage as you go making a large coil. Once all the meat has been pushed through tie another knot at the end. Use a tablespoon as your guide and gently squeeze and twist the sausage into links the size of the spoon handle. Continue till you reach the end.

Cut the sausages into portions and either refrigerate or freeze.

If you’re eating them straightaway, cook the sausages for about 3-4 minutes either side over a moderate heat until golden brown. Rest for a minute before eating. Don’t prick them as they’ll lose all their juiciness.

SERVING:
You can’t beat sausage and mash.

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