Homemade Sausages by Raymond Blanc
| Makes: 25 | Category: Pork | Chef: Raymond Blanc | Course: Mains | Machine: Mixer | Total time (min.): 50 |
If you’re looking for a culinary adventure, here is my recipe for the humble sausage. Actually, 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. The sausage meat can also be used to make meatballs or meatloaf.
Ingredients
For the cassoulet:
- 900g pork shoulder, skin removed and roughly chopped
- 350g pork belly, skin removed and roughly chopped
- 250g pork back fat, minced 5mm
- 20g sea salt flakes, finely ground
- 165ml water, ice cold
- 75g breadcrumbs, fresh not dried
- 1/2 tsp ground nutmeg
- 1/2 tsp ground mace
- 1/2 tsp ground ginger
- a good pinch ground black pepper
- a small pinch ground white pepper
You'll also need:
- 2 metres of natural sausage casings, soaked for 1 hour in cold water. (Ask your butcher for the casings)
Tools
- Titanium Chef Baker
- Food Mincer Attachment
Method
- In a large bowl, mix together all the ingredients.
- Set up your Kenwood Chef with the coarse 8mm screen on the food mincer attachment.
- Carefully, on speed 4, pass the meat mixture through the grinder little by little and into the bowl of the Kenwood Chef.
- 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.
- 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.
- 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.
- Continue to fill the casings making sure you have no air trapped inside.
- 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.
- 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.
Chef's Notes:
- It might take a few attempts to master the skill of filling the casings with the sausage meat, but please persevere. Soon you will be the best sausage maker in town and your butcher will be coming to you!