About this recipe:These delicious pork and red onion sausages are full of flavour and easier to make than you might think. Great for making in large batches and freezing ahead of time.
Makes: 24 pork and red onion sausages
900g pork belly
900g pork shoulder
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 teaspoon ground coriander seeds
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 tablespoon white pepper
1 1/2 tablespoons salt
110g fine breadcrumbs
1 clove garlic, minced
1 tablespoon olive oil
3 large red onions, minced
4 tablespoons wholegrain mustard
2 tablespoons brown sugar
2 teaspoons white wine vinegar
3m to 3.5m (32mm) natural hog casings
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Method Prep:1hr › Extra time:2hr resting › Ready in:3hr
Roughly dice the pork belly and mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the herbs, coriander, spices, seasoning, breadcrumbs and garlic and leave for 2 hours to rest.
Meanwhile, soak the hog casings in cold water or as instructed on the pack.
Meanwhile, warm the oil in a frying pan and add the onion and mustard. Cook and stir over a low heat for 6 to 8 minutes until softened, but not browned. Add to the sausage mixture and stir to mix well.
Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.
Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. By eye, measure about 10cm per sausage resulting in a yield of about 8 sausages per metre, with extra casing allowance. Squeeze the end of each sausage and twist the casing 2 to 3 times to secure, repeat then tie a knot after the final sausage. Repeat until the sausage meat is used up. Store in the fridge overnight before cooking.
All you need to make great homemade sausages is a meat mincer with a funnel attachment. If you are new to homemade sausage making then using natural hog casings are a good way to go initially as they are robust and result in a nice thick plump sausage. Casings are usually sold in a variety of forms depending on your preference, and can be found readily on line however it would be a great idea to speak to your local butcher for some first hand tips!
Got my onion sauce bit right second time around - burnt the first lot. . A bit spicy but other than that a triumph. Actual sausage making leaves lot to be desired - I need a spare pair of hands! Thank you X - 09 Jan 2016