Beef and Black Pepper Sausages
| Makes: 10 Standard or 40 Cocktail Sausages | Course: Main | Categories: Beef | Machine: Mixer | Total time (min.): 40 |
These are perfect for summer BBQ!
Ingredients
- 450g (1lb) boneless, shin of beef, cut into thin strips
- 5ml (1 tsp) salt
- 10ml (2 tsp) freshly ground black pepper
- 5ml (1 tsp) dried mixed herbs
- 1 egg
- 50g (2oz) fresh breadcrumbs
- length of sausage casing, standard or small, depending on size of sausage required
Tools
- Kitchen Machine
- Multi Food Grinder
- K Beater
- Sausage Filler
Method
- Fit the coarse screen to the Mincer and mince the beef into the Kenwood Bowl. When all the beef has been minced, feed a little back through the Mincer to push through any remaining strips of meat left inside.
- Add the salt, pepper, mixed herbs, egg and breadcrumbs to the Kenwood Bowl. Using the K Beater, mix together at minimum speed.
- Replace the screen and cutting blade with the Sausage Filler. Dampen the end of the nozzle and slip on the sausage casing.
- Feed the sausage filling into the Mincer and through the Filler. Once all the filling has been used, twist the casing to make individual sausages.
- To cook the sausages, heat a little oil in a frying pan over a gentle heat. Fry slowly for 15-20 minutes, or 8-10 minutes for cocktail sausages, turning occasionally. These sausages are also particularly tasty when barbecued.