Kenwood

Homemade Sausages by Raymond Blanc

If you’re looking for a culinary adventure, here is my recipe for the humble sausage. This will make about 25 sausages – but it’s best to make a large batch, and they freeze well. The Kenwood meat grinder attachment is just the tool for this job.

Difficulty

Medium

Time

50 min

Author

Raymond Blanc

Ingredients

Servings

900 , skin removed and roughly chopped

350 , skin removed and roughly chopped

250 , back, minced 5mm

20 , finely ground

165 , ice cold

1/2

, a good pinch

, a small pinch

, 2 metres, soaked for 1 hour in cold water. (Ask your butcher for the casings)

Utensils

Bowl large, Food Mincer Attachment, Coarse Screen

Instructions

Step 1

In a large bowl, mix together all the ingredients.

Step 2

Set up your Kenwood Chef with the coarse 8mm screen on the food mincer attachment.

Step 3

Carefully, on speed 4, pass the meat mixture through the grinder little by little and into the bowl of the Kenwood Chef.

Step 4

At this stage, you can fry a little of the sausage mixture in a dry frying pan to taste and check the seasoning is correct.

Step 5

Turn off the Kenwood Chef and attach the sausage filling part of the meat grinder. Carefully load the end of the sausage filler with the soaked casings ready to receive the sausage mixture.

Step 6

On speed 3 or 4, pass the mixture through the meat grinder into the soaked casings. As soon as the mixture begins to fill the casing, turn off the Kenwood Chef and tie the end to stop it all from falling out.

Step 7

Continue to fill the casings making sure you have no air trapped inside.

Step 8

Once all the casings are filled with sausage mixture you can begin to pinch and tie the sausages to the size you like. Leave one end of the casings untied while you do this to remove any trapped air pockets.

Step 9

If you have space in the fridge, hang the sausages overnight to allow the casings to dry out. This will prevent them from spitting in the pan and give a better-caramelised colour.