The Allotment Sausage is a delicious all-rounder but works particularly well with beef. You can also use these sausages with topside steaks to make beef olives, which are rolled up, with the stuffing inside and stewed in a beef stock & red wine sauce.
INGREDIENTS
1kg pork belly
400g cabbage leaves
1 onion very finely chopped
150g breadcrumbs or rusk
150ml ice cold water
15g sea salt or kosher salt
3g pepper
METHOD
1. Cube the meat into about 1.5cm pieces and chill in the freezer for 30 minutes.
2. Mince the meat with the coarse plate in your mincer.
3. Chop the onion and shred the cabbage (or any other veg into small pieces and add this to the mix along with the breadcrumbs and ice-cold water.
4. Put the mix back through the mincer with a fine plate on your mincer. If you don't have a fine plate for your mincer, just put the meat through the coarse plate once more.
5. Place the mix in the fridge while you are preparing your stuffer, loading your skins, and cooking a small portion of the sausage meat to test for seasoning.
6. Stuff into hog skins around 32mm.
Weschenfelder Top Tip - If you are adding any fibrous material such as carrot etc, it will definitely need cooking first.