Extra time:1hr ›
- Place the beef, pork and pork fat in the freezer for 30 minutes. Also place the meat mincer in the freezer, as this will make mincing easier.
- Remove meat and fat from the freezer and cut into cubes.
- Pass the partially frozen meat and fat through the cold meat mincer fitted with a medium plate. Combine the mince with the beer, garlic and seasonings. Mix well for 2 to 3 minutes, using your hands, until the mixture starts to congeal. Cover with clingfilm and chill for 1 hour, or up to overnight.
- Soak the casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
- Using the medium sausage stuffing funnel attachment, thread the casing onto the funnel. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
- Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
- Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.
Hanger steak is also known by its French name, Onglet, and is a flavourful cut of beef that comes from near the diaphragm. It's sometimes called 'butcher's steak', as it was often the cut that the butchers would reserve for themselves. If you can't find it, skirt steak would be a suitable substitute.