Unlike a traditional English banger that has rusk in to make it more juicy and smooth this one is more similar to the continental style. Courser mince and no rusk to give you a really meaty sausage that is well suited to slow cooking.
Serves Approximately 12-15
2kg lean pork mince (shoulder, coarsely minced)
1tsp thyme leaves
500g fatty pork mince (belly, coarsely minced)
40g fine sea salt
5 cloves of garlic, grated
100ml red wine
1tsp cracked black pepper
Sausage casings – available from any good butcher
1tsp ground nutmeg
Mix the pork mince with the seasonings, when well incorporated add the red wine and mix thoroughly. It will be a looser, coarser mix than the others but this is the nature of the sausage.
Take out some of the casings and immerse in warm water.
Run warm water through the casings to test for holes.
Slip the casing on to the end of your sausage maker leaving a “tail” of about 15cm at the end of the tube.
Put the meat mix into the sausage stuffer. Gently allow the sausage to come out in one long coil. As soon as the meat mix emerges, tie off the tail; only do this at this time so as to avoid having air pockets in your sausages.
With two hands, starting at the knotted end, pinch off and twist to make your sausages. Finally, knot the casings at the other end. Don’t cut them yet but leave to cool in a fridge to firm up, ideally for a day.
COOKING A SAUSAGE - Cooking a sausage requires a bit of thought. Never rush it or it will live up to its name and BANG!! By cooking fast the out side will split, the juice will run out and you will end up with a dry sausage. If you cook in a pan, do so slowly on a low heat turning every few mins. A nice thick one will take around 20mins to cook through. However my preferred method is to poach the sausage for 10mins in just simmering water. This will genteelly cook the sausage with out the loss of too much moisture. Then remove the poached sausage. Dab dry and finish them off in a hot pan just to crisp the out side. This method works very well if your doing a large BBQ. As you can cook the sausages very quickly with total confidence that they are cooked through and not burnt.
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