Making your own sausages

Here is a simple step by step recipe for making Lincolnshire Sausages.

I use:

2kg of good pork shoulder

300g of breadcrumbs

Water to feel – about 200ml

25g of salt and a pinch of pepper to taste

A good handful of chopped sage, I use my own grown and dried from the allotment, and I add to taste. You can also add a small amount of mustard seed if you desire.

In this recipe I use Collagen tube (32mm), but you can use sheep or hog casings if not squeamish. (Not that it bothers me, but for some, the real thing is a challenge).

Dice the pork into ½ inch squares (15 mm) then put through a mincing machine (we have one that fits onto a proprietary brand of food mixer) (figure 1), add all of the dried product and mix together (figure 2).

Add water to feel, what you are looking to do is loosen the mix so that it will stuff into the casing without too much resistance, but not enough that the mix is sloppy.

Roll up a small piece (the size of a small meat ball or small cocktail sausage), cook and eat, do this just to make sure you don't need to adjust the seasoning.

 sausage making figure 1  sausage making figure 2  sausage making figure 3  sausage making figure 4

 

Fit a 32mm tube to your sausage stuffer, or mincer.  Thread with the collagen or fresh casing and tie a knot in the end. (Figure 3)

Put the meat onto your loading tray and begin stuffing the sausage.

For our machine, I set the speed at its lowest point so that the casing fills slowly (figure 4).

Control the filling of the sausage by gently allowing the casing to move along the stuffing tube (figure 5)

 sausage making figure 5  sausage making figure 6  sausage making figure 7

 

Once you reach the desired size of sausage, gently nip the casing together and twist it so as to start the next sausage (figure 6 and 7).

Continue pushing the minced mixture through the stuffing machine and allow the sausages to fall into a clean tin or work surface (figure 8 and 9).

Keep going until you run out of mix (figure 10).

 sausage making figure 8  sausage making figure 9  sausage making figure 10  sausage making figure 11

 

If any air pockets have formed in your sausages, just give them a prick with a clean pin or sharp point of a knife, you don't want air in the sausage, especially if you are going to store it.

 I usually don't form the sausages into links, but just bag and freeze in convenient numbers (figure 11). I will demonstrate how to link the sausages on another occasion.

Keep any that you are not freezing in the fridge for 24 hours. Then stick them in a pan and fry, lovely (figure 12 and 13) however, I also think that sausages cooked in the oven are superb too.

 sausage making figure 12  sausage making figure 13

 

Enjoying your very own sausages, with your own cured bacon and your own hens eggs with your own bread toasted (or fried), your own Tomato Ketchup – nothing finer!!