The thin, mild breakfast sausage that cooks quickly and makes the best Pigs in Blankets. I always have these on a cooked breakfast as I find overly flavoured ones in the morning can be too much. They are filled into thinner sheep casings which makes them thinner than hog casings.
- 2kg lean minced pork (shoulder)
- 1tsp ground coriander
- 500g fatty minced pork (belly)
- 1 tsp ground white pepper
- 100g rusk or very dry bread crumbs
- Few grinds of nutmeg
- 200ml cold water
- 40g fine sea salt
- 1 tbsp caster sugar or honey
- Sausage casings – available from any good butcher
- Mix the pork mince with the seasoning and the rusk. When fully incorporated add the water and give it a good mix.
- 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 outside 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 minutes. A nice thick one will take around 20 minutes to cook through. However my preferred method is to poach the sausage for 10 minutes in just simmering water. This will gently 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 outside. This method works very well if you are doing a large BBQ. As you can cook the sausages very quickly with total confidence that they are cooked through and not burnt.