About this recipe:An adventurous recipe, which shows you how to make your own spicy pork sausages. Pork, pork fat and numerous seasonings are used to stuff natural sausage casings. Use these sausages as you would with shop-bought sausages.
1.35m large sausage casing, about 5 to 7.5cm wide
1.8kg lean pork meat
900g pork fat
4 tablespoons finely chopped garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavoured liquid smoke
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against tap and run cold water through the inside of the casing to remove excess salt.
Cut the meat and fat into 1.25cm wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the minced pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage and hickory smoke. A wooden spoon works well.
Cut the casing into 65cm lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 3cm from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
To cook, slice the sausage into 1.25cm rounds and grill in a hot frying pan with no water for about 12 minutes on each side or until brown and crisp at the edges.
Sausage casings can be found at your local butchers. Liquid smoke can be purchased online or in speciality shops.