This Saxon sausage recipe is big on flavour and is a celebration of the humble British Sausage. This is a recipe from an old North Yorkshire family butcher which uses a good amount of fat making these sausages very succulent and ideal for any barbecue. These sausages can also be used as breakfast sausages for those luxury weekend breakfasts.
This is a beauty for those fussy kids as well as it really is an all-round family pleaser.
If you love making your own seasonings and like to get a little experimental with flavours feel free to add different spices to this sausage mix as you are making it.
INGREDIENTS
The Meat
1.5kg (23⁄4lb) lean pork
500g (1lb 2oz) belly pork
500g (1lb 2oz) pork back fat
The Seasoning
85g (3oz) salt
11⁄2 tsp dried sage
1 tsp freshly ground black pepper
1 tsp ground nutmeg
1⁄2 tsp ground ginger
180g (6oz) Rusk
250ml (9fl oz) icy cold water
The Skins
250ml (9fl oz) icy cold water
Hog Casings pre-soaked for at least 3 hours (preferably overnight).
THE METHOD
1. Soak your casings in warm water for at least 1 hour or overnight if you can.
2. Chop up your lean pork, belly pork, and pork back fat into 2 inches diced pieces or small enough to get it through your mincer.
3. Mince Your meat into a large mixing bowl.
4. Start mixing the meat sage, black pepper, nutmeg, ginger, and rusk. Mix thoroughly, slowly adding the water to help bind your mix together.
5. Pop your meat mixture into the freezer and leave for half an hour to allow it to get cold again before stuffing it into the casings.
5. Pack the meat tightly into the sausage stuffer ensuring no air bubbles are formed.
6. Pop the pre-soaked casings on the nozzle leaving a good 2 inches hanging off the end of the nozzle.
6. Slowly stuff the nozzle ensuring you do not overfill the sausage casings.
7. Rest the sausages in the fridge overnight before cooking (or freezing) it.
Weschenfelder Top Tip - Before cooking sausages cook off a small amount of mince in a frying pan and taste. This way you can add more seasoning to your preferred taste.