OK making your own Sausages might not be everybody’s cup of tea. But we enjoy it and it’s something which requires two sets of hands and therefore results in a good deal of laughter in the kitchen. This can’t be a bad thing?
Ingredients for the Sausages:-
1.4kg of Minced Pork
Salt to season
2 Tubes of Tomato Puree
A good handful of Dried Basil
Water
Method:-
(1) Mix everything in a big bowl.
(2) Fit the extruder attachment the your mincer.
(3) Extruder into casings and twist into Sausages.
(4) Spend another hour cleaning the kitchen, as you’ll have mince all over the place!
Joking aside. This mince was 20% Fat and because we don’t add any ‘Packers’ to our mix the Sausages had quite a dry / grainy texture. The taste was great, but we used the wrong mince.
So while the mincer is within easy reach and has not been lost in the back of the cupboard, I’ve bought a lump of Shoulder which is a much better / fattier cut for Sausages. This afternoon we’re having a go at Hmong Sausage which are flavoured with Ginger, fresh Coriander, Garlic, Lime etc….
The recipe for our Gluten Free Yorkshire Pudding Batter is here
In a previous life…. Well in two previous lives, one at the Bistro and one at the Pub in Acomb, Sue’s Bangers ‘N’ Mash has been a menu mainstay. Simple but tasty ‘Pub Grub’.
The Bangers were on special offer at the local supermarket at £1 for a pack of six. A couple of mashed spuds, an Onion for the gravy, some frozen Peas and the jobs a good ‘un.
I’m pretty sure nobody needs a recipe of this?
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