National Sausage Week is quite possibly the best national week in the year. Yes, it’s completely random and seriously, who gets to decide these things (because I would love that job), but any excuse to have sausages for breakfast, lunch and dinner 7 days a week is good enough in my eyes. We got a sausage stuffer and meat grinder as a wedding present so I was looking for any excuse to try it out. I started with a basic sausage mix, divided it up into three, threw in a bit of this and a bit of that and hey presto! I have myself a freezer full of delicious homemade gourmet sausages to eat as we please. I have to say it was a fair bit of effort but oh so worth it.
For the Basic Mix
- 2kg pork – half shoulder, half belly (with the skin removed)
- 200g bread – whizzed into breadcrumbs
- 20g sage – finely chopped
- 2 tsp salt
- 2 heaped tsp dried herbs
- 1 egg + 1 egg York – beaten
- 20 yards of hog casings (or equivalent) – soaked for at least half an hour prior to stuffing
Feed the pork through a mincer and then mix together with the remaining ingredients (except the casings) until well combined.
Divide the mixture into three and mix in the following into each
For the Apple, Fennel and Cider Sausages
(These go great some creamy garlic mushrooms)
- 1 cooking apple – finely chopped
- ½ fennel bulb – finely chopped
- 2 tbsp cider
- 2 heaped tsp wholegrain mustard
For the Chilli Cheesy Bangers
(Top with some homemade ketchup or salsa)
- 1 red onion – lightly fried until soft
- 2 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- 100g chilli cheese – grated
- 2 tbsp tomato puree
For the Caramelised Onion – heat a frying pan and slowly cook the below ingredients until soft and sticky
(Grill some strong cheddar cheese on top)
- 2 red onions – finely chopped
- Splash oil
- 2 tbsp balsamic vinegar
- 2 tbsp sugar
Once you have mixed up your three different mixtures put them each in turn back through the mincer, so you know they’re well combined.
Now, take a couple of metres at a time of the casings and give them a good wash.
Scrunch them onto the end of your sausage stuffer and begin to feed the sausage mixes through – make sure you leave a good few inches on the end.
Place a dish underneath the sausages so you have something to catch them.
Leave another good few inches on the other end and then move along the long sausage twisting off the individual sausages to the length you would prefer.
Repeat the process until you are all our of sausage mixture.
You now have yourself loads and loads of sausages for you to freeze and cook as you please. We turned our initial batches into hot dogs but they also make great breakfasts, casseroles, or even with some hearty mash and gravy!