Sausages.

At last I have tried out the mincer and sausage maker attachment for the Kenwood.

The first use of the mincer was to make a haggisburger from heart, offal, oatmeal and spices.  Not a success. Less said the better. I conclude that haggis must be steamed, and only steamed.

The second use was to make a duckburger.  I had some duck breasts that were not particularly tender when baked.  They made an excellent burger.  that was a success.  Now I turn to sausages.

Instead of describing fully how I made my sausages, I shall refer you first to this page at Honest Food Net.

Good advice.   It is  particularly important to be scrupulously hygienic when making sausages.  Need I remind you that the word botulism is derived from botulus the Latin word for sausage..

So follow the instructions.  here is the list of ingredients I used

A  two kilogram boneless shoulder roast of pork, cut into pieces.  I removed the skin and fat, and minced it separately through a small  screen then added it back along with

  • a cup of breadcrumbs and a half cup of oatmeal soaked with 1/2 cup sherry and 1/4 cup Stones Green Ginger Wine
  • two tablespoons horseradish sauce
  • chilli
  • Angostura bitters
  • Worcestershire sauce
  • lemon zest
  • garlic granules
  • dried onion flakes
  • smoked paprika
  • a tablespoon or so of dried chopped chives
  • a teaspoon of sugar
  • ground black pepper
  • 1/4 cup pistachios and 1/4 cup dried apple blended to a fine consistency
  • a teaspoon of mace (yep, I finally found some – on the internet).
  • mixed herbs

Stir it all up in a bowl and leave in the fridge to marinate for a few hours

Mince it and stuff into sausage skins as described here.

Tomorrow I shall smoke them using the smoker on my BBQ.

UPDATE 0830  next morning:  I have added a couple of forgotten ingredients to the list above.  No measurements if I did not measure…

I just had a couple for breakfast.  Excellent flavour, in fact far better than I had expected.  Like a fine chorizo with a hint of je ne sais quois.   But the texture is a little dry and crumbly. Next time I shall substitute grated carrot for crumbs. I had thought the apple would provide some juiciness. Also maybe I did not have enough fat. Nonetheless I am really pleased with what I produced.  Much better than a first effort might have been.

Today I shall smoke them on the barbie.

C0275pre-minced pork fat and skin

C0276 C0278 C0280 C0234 C0270 C0272Update 2 10.00

Damn!  Don’t get distracted! I carbonised half of them and completely dried out the rest.  Back to the grinder…

zDSC0286 zDSC0288 zDSC0284 zDSC0283

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About Alan

Alone in a sea of spinifex.
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One Response to Sausages.

  1. Pingback: Like a One-Armed Sausage Maker | Hodophilia

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