Traditional pork sausages packing with flavour – serve with
potatoes and veg as part of a meal, with breakfast or use in one of our other
recipes such as toad in the hole or sausage casserole.
Ingredients:
- 700g minced pork
- 25-30g premium pork sausage seasoning
- 100-200g rusk* (alter to preference)
- 150ml cold water
- Sausage casings – natural (hog/sheep) or collagen
Method:
- Add meat, seasoning and rusk to a bowl and mix thoroughly - if using a complete sausage mix (which already contains rusk) rather than separate seasoning and rusk, add 100g.
- Add chilled water and ensure all ingredients are combined.
- Cover and chill for at least one hour or overnight to allow the spices to infuse the meat.
- If using natural casings – soak the casing for around 30 minutes, use a funnel to remove excess salt.
- If using collagen casings – there is no need to soak the casings, use straight from pack.
- Place the casing on the outside of the tube and begin to pass the meat through your sausage stuffer, tie a knot at the end of the casing to stop the meat passing straight through and continue to pass the meat mixture through the casing.
- Once the meat is finished, tie a knot at the other end and begin linking your sausages, twisting in opposite directions.
- Use a little vegetable oil on your hands to work the sausage with ease and create a professional sheen.
- Cook as desired or chill in the fridge for up to 3 days or freeze for up to 3 months.
*The rusk can be left out if you
wish – making it less calories and values, in this case you would use the
seasoning and skip the adding rusk step.
Try our other pork sausage seasonings to add a hint of flavour, these include: pork & chive, pork & onion, pork & mustard etc.
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