This recipe is based on our standard 227g packs of seasoning and uses dried bread rusk and natural casings.
All in all this recipe makes 20lb of sausages and is a great starting point for any beginner sausage maker.
For smaller mixes just reduce the quantities below by proportion, always mix the seasoning the packet before weighing out.
- 4.54kg Lean Pork
- 2.27kg Belly Pork
- 680g Bread Rusk
- 1360ml Water
- 227g i.e. 1 packet Seasoning
1. Cut the meat into cubes or thin strips ready for mincing
2. Mince the meat thoroughly through a 6mm plate and sprinkle on the seasoning.
3. Add half of the cold water and mix until the cold water is absorbed into the meat (20-30 seconds).
4. Add the remaining cold water and mix vigorously until the mixture is sticky and moist.
5. Add the rusk and mix well.
6. For a finer textured sausage you should now mince the meat a second time through a coarse plate 8mm or 10mm. The mix will pass through the mincer quicker if it is chilled as it may be sticky after the mixing process. If you are using a mincer to fill the sausages simply fit the sausage plate and nozzle, chill the mix and fill directly through the mincer into the skins.
7. Fill out into pre-soaked natural sheep or hog casings. Make sure there are no 'air pockets' within the mixture.
8. Insert the nozzle and 'shire 3-6 feet of casing onto the nozzle. Leave about one inch of casing over the end of the nozzle (there is no need to knot it) and carefully start winding the handle.
9. Gently let the casing slip off the nozzle as it take up the sausage.