I mentioned to the butcher my disastrous earlier attempt to smoke my own sausages. From him I picked up a couple of tips to improve my next try. With a few more ideas from the internet incorporated, I now present my latest opus farsimen.
- 2 kg boneless pork roast, cut into large cubes
- 200 g smoked ham, diced
- 1 cup of peeled and finely sliced shallots
- 1 glug of olive oil
- 1 Tblsp brown sugar
- 1 Tblsp molasses
- 2 Tblsp apple cider vinegar
- 1 Tblsp minced garlic
- 100 g dried apples
- 1 cup of apple cider
- 1 cup dried breadcrumbs
- 1 Tblsp mustard powder
- 1 tsp paprika
- 1 tsp mustard seeds
- 1 Tblsp mixed herbs (sage, rosemary, thyme, oregano)
- 1 tsp whole cumin seed
- 1 Tblsp peppercorns
- sausage casing
For brining the meat:
- 2 more Tblsp apple cider vinegar
- 1 Tblsp salt
Keep everything as cool as possible, clean and hygienic. Remember botulism is named after botulus – the vulgar latin word for sausage (stuffed gut). Wash your hands regularly. Health Inspector’s orders. This is also one more good reason for using cider vinegar in the recipe. Clostridium botulinum thrives in anaerobic low-acid conditions.
Preparation (The night before)
- Brine the meat: Put in a pot and cover with water. Add
- 1 Tablespoon salt
- 2 Tablespoons apple cider vinegar
- 2. Cover and put into the refrigerator to soak for at least 6 hours. This is to improve the flavour and water retention of the meat.
- 3. Soak the dried apples in the apple cider for an hour
- 4. Drain and reserve the liquid, cover and put the apples in the ‘fridge
- 5. Fry the shallots on low heat in the oil until translucent and turning gold
- 6. Add the sugar, 2 Tblsp apple cider vinegar and the drained apple cider.
- 7. Continue to cook on a gentle heat until reduced and thick and sticky.
- 8. turn off the heat
- 9. Mix in the breadcrumbs, molasses, herbs and spices
- 10. Cover and chill the mixture in the refrigerator.
- 11. Put the mincer parts in the ‘fridge to chill
Making the Sausages (Next Day)
- Drain the meat, and pat it dry
- Assemble the mincer and put everything, except the casings, through a medium die.
- Ensure it is all well mixed. I used the dough hook.
- Clean up the mincer parts and put into the ‘fridge to cool again, along with the mince
- When it is all cool, reassemble the mincer, this time with the sausage filler attachment.
- Fill the casing
- Twist the sausage into links by twisting first 3 turns one way and the next 3 times in the opposite direction. Go to You Tube to see how it is done. My efforts are amateur.
- Hang or rack the sausages to dry for an hour before cooking, refrigerating or freezing.