I've been thinking about making my own sausages for a while, and today I thought, why not? Here's how I made 2kg of Cumberland sausage:
Take 1.4kg of pork shoulder and cube (400g for reference)
Add 200g trimmed pork belly
Chill for a while and then put an 8mm grinder plate on
Put the meat on the tray and grind
You end up with this
Meanwhile, make some rusk - start with 130g of this (table water biscuits)
and blitz until it looks like this
Make some seasoning (60% salt 13% pepper 12% cornflour and 4.5% each of nutmeg, mace and ground coriander.
Add everything into a mixing bowl, add 220g of water and mix for a few minutes until it looks like this
Now re-grind the mixture with the 5mm plate
Take your casings (natural here) and thread onto the sausage horn
Feed it through SLOWLY - try and remove as much air as possible - it's easier with two people
The long sausage
Twisted into normal sized sausages
Test cook
Delicious
2 kg of sausages made for £3.89 per kilo (£1.76 per lb for you old farts) and I know exactly what has and has not gone into them.
The sausages are not at all gritty and have a great mouth feel - my only gripe would be that the recipe I followed uses too much mace - I'll hopefully sort this out with future versions.
Here's the recipe in full (for 2kg)
4m hog casing
1.4kg Shoulder
.2kg Belly
.13kg rusk (130g of water biscuits blitzed)
.220kg water
Seasoning:
30g salt
6.8g ground black pepper
6g cornflour
2.25g nutmeg
2.25g mace
2.25g ground coriander
Cube the meat into 1" cubes then put in the freezer while you:
Blitz 130g of Carr's Table Water Biscuits - put to one side.
Make you seasoning - use the above amounts for 1.6kg of meat.
Take out the cubed meat and grind with the 8mm plate.
Mix the ground meat with the seasoning and the water until well mixed.
Add the rusk and mix some more.
Now re-grind using the 5mm plate.
Thread the sausage skin onto your sausage horn (lol)
Send the sausage mix down the horn into your casing - let it all come out in one go (don't try and twist it on the go) and try to not get air into it. Once it's all in the skins, twist into sausage shapes if you want. Put in the fridge for 12 hours to allow the flavour to 'bloom' and then cook/freeze/whatever your sausages.
Enjoy 8)
Take 1.4kg of pork shoulder and cube (400g for reference)
Add 200g trimmed pork belly
Chill for a while and then put an 8mm grinder plate on
Put the meat on the tray and grind
You end up with this
Meanwhile, make some rusk - start with 130g of this (table water biscuits)
and blitz until it looks like this
Make some seasoning (60% salt 13% pepper 12% cornflour and 4.5% each of nutmeg, mace and ground coriander.
Add everything into a mixing bowl, add 220g of water and mix for a few minutes until it looks like this
Now re-grind the mixture with the 5mm plate
Take your casings (natural here) and thread onto the sausage horn
Feed it through SLOWLY - try and remove as much air as possible - it's easier with two people
The long sausage
Twisted into normal sized sausages
Test cook
Delicious
2 kg of sausages made for £3.89 per kilo (£1.76 per lb for you old farts) and I know exactly what has and has not gone into them.
The sausages are not at all gritty and have a great mouth feel - my only gripe would be that the recipe I followed uses too much mace - I'll hopefully sort this out with future versions.
Here's the recipe in full (for 2kg)
4m hog casing
1.4kg Shoulder
.2kg Belly
.13kg rusk (130g of water biscuits blitzed)
.220kg water
Seasoning:
30g salt
6.8g ground black pepper
6g cornflour
2.25g nutmeg
2.25g mace
2.25g ground coriander
Cube the meat into 1" cubes then put in the freezer while you:
Blitz 130g of Carr's Table Water Biscuits - put to one side.
Make you seasoning - use the above amounts for 1.6kg of meat.
Take out the cubed meat and grind with the 8mm plate.
Mix the ground meat with the seasoning and the water until well mixed.
Add the rusk and mix some more.
Now re-grind using the 5mm plate.
Thread the sausage skin onto your sausage horn (lol)
Send the sausage mix down the horn into your casing - let it all come out in one go (don't try and twist it on the go) and try to not get air into it. Once it's all in the skins, twist into sausage shapes if you want. Put in the fridge for 12 hours to allow the flavour to 'bloom' and then cook/freeze/whatever your sausages.
Enjoy 8)
