Adventures in sausage land – Spicy Italian Sausage


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My other half bought me a meat grinder and sausage maker for Christmas. While many would recoil in horror at this gift, I was pretty darn delighted. I’ve been raring to go ever since. This was my second go at making my own sausages. The first batch were so good that I made the same kind again. As well as tasting friggin’ awesome (much better than all that shop bought nonsense) they also guarantee a wonderful feeling of smugness and pride. It must be the way new parents feel after bringing their first child into the world. Probably.

Ingredients

1kg ground pork (I used pork shoulder)
10g fennel seeds
150g breadcrumbs
100ml water
15g salt
3g pepper
5g ground chilli flakes
5g smoked paprika
4-6 cloves garlic, finely chopped
2 metres hog casing, soaked and washed inside and out (I bought mines from www.tongmaster.co.uk who are based in Airdrie but deliver UK wide)

Method

Grind the pork finely and grind all the spices where necessary. Combine all of the dry ingredients. Add the liquid and mix to a paste. Use your sausage making attachment to stuff the hog casings. Twist into links and refrigerate for an hour or so. Cook as needed.

Makes around 12-16 sausages (depending on size)

 

Adventures in sausage land – Spicy Italian Sausage
Author: Cheryl
Prep time:
Cook time:
Total time:
Serves: 12-16 sausages
My other half bought me a meat grinder and sausage maker for Christmas. While many would recoil in horror at this gift, I was pretty darn delighted. I’ve been raring to go ever since. This was my second go at making my own sausages. The first batch were so good that I made the same kind again. As well as tasting friggin’ awesome (much better than all that shop bought nonsense) they also guarantee a wonderful feeling of smugness and pride. It must be the way new parents feel after bringing their first child into the world. Probably.
Ingredients
  • 1kg ground pork (I used pork shoulder)
  • 10g fennel seeds
  • 150g breadcrumbs
  • 100ml water
  • 15g salt
  • 3g pepper
  • 5g ground chilli flakes
  • 5g smoked paprika
  • 4-6 cloves garlic, finely chopped
  • 2 metres hog casing, soaked and washed inside and out (I bought mines from
  • www.tongmaster.co.uk
  • who are based in Airdrie but deliver UK wide)
Instructions
  1. Grind the pork finely and grind all the spices where necessary. Combine all of the dry ingredients. Add the liquid and mix to a paste. Use your sausage making attachment to stuff the hog casings. Twist into links and refrigerate for an hour or so. Cook as needed.
  2. Makes around 12-16 sausages (depending on size)

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