Woman's Day
Ingredients
Method
1.Rinse salt from casings (from your butcher). Soak in lukewarm water 1-2 hours, to remove excess salt and to soften.
2.Using a meat grinder or grinder attachment on a mixer, mince chilled pork in small batches using medium-coarse blade. Alternatively, mince pork by hand, chopping finely.
3.Add all remaining ingredients to mince; mix well with clean hands. Cook a tablespoon of mixture in a frying pan to test for seasoning; adjust if required.
4.Fit sausage-filler attachment onto mincer. Bunch 1 casing over nozzle, leaving 5cm at end. Feed mince into machine, slowly easing off casing as it fills. Twist sausage into a spiral as you go.
5.(lf you don’t have a sausage attachment, use a large piping bag fitted with a 2cm-long nozzle. Slowly pipe mixture into casing, easing off tip as it fills.)
6.Pinch and twist full sausage casing at 12cm intervals, in alternate directions, to make individual sausages. Tie off at both ends.
7.Spread sausages on a rack over a tray to allow air to circulate. Repeat with remaining mixture and casings. Place sausages, uncovered, in fridge 24 hours, to dry out casings.
Snags are a snip with this great recipe – and you can even make them without a mincer.
Note
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