This is a proper British Winter Warmer best served with creamy mashed potato and a dollop of apple or cranberry sauce with lashings of gravy. This nutty sweet sausage is rich in flavour and comes with a peppery kick. This recipe will be enough to make a 20lb batch of sausages, more than enough to feed the family!
It uses the legendary Leonards Pork & Chestnut complete mix which already has rusk in, so it is a simple job of just adding it to meat with the water.
Level: Beginner
Prep Time: 20 mins
Cook Time: 30 mins
INGREDIENTS
6.581kg of Pork meat (20% visual pork fat)
1.362kg Leonards Pork & Chestnut Complete Mix
1.595kg cold water
Method
Note: For smaller mixes reduce the quantities below by proportion.
1. Soak your skins in warm water for 1 to 2 hours before use.
2. Cube the meat into 1.5cm pieces and chill in the freezer for 30 minutes.
3. Once the meat is chilled - Mince the meat using a coarse plate.
4. Now gradually mix in the gourmet pork and chestnut mix with the meat.
5. Add half of the cold water and mix until the cold water is absorbed into the meat. This will take 20/30 seconds.
6. Add the remaining cold water and mix vigorously until the mixture is sticky and moist and has absorbed the water.
7. Slide your hog casings onto the end of a sausage nozzle and stuff the casings.
8. Hang sausages and let them dry for an hour or so before refrigerating. They will keep in the fridge for up to one week or pop them into the freezer for up to 6 months if they last that long without being eaten!