Basic sausages: Difference between revisions
m (Text replace - "Uses::Garlic" to "Garlic") |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | |||
{{#seo: | |||
|title=Basic sausages, British recipe Cooking Wiki | |||
|titlemode=replace | |||
|keywords=Basic sausages recipe British recipes from The cook's Wiki | |||
|description=This is our first attempt at making sausages. It is not necessarily cheaper to make your own, but at least you know what has gone into them! | |||
}} | |||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=20th October 2012 | |||
|Author=Chef | |||
|Servings = Makes about 1.5kg | |||
|Difficulty = 3 | |Difficulty = 3 | ||
|TotalTime = 30 minutes | |TotalTime = 30 minutes | ||
| Line 10: | Line 21: | ||
}} | }} | ||
[[Image:Cumberland style.jpg|thumb|300px|right|Cumberland style]] | [[Image:Cumberland style.jpg|thumb|300px|right|Cumberland style]] | ||
</div> | |||
This is our first attempt at making [[Sausages|sausages]]. It is not necessarily cheaper to make your own, but at least you know what has gone into them! This recipe is for a British style [[Breakfast sausage|breakfast sausage]], minus the chemicals and with much more [[Meat|meat]]. | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1kg [[Shoulder of pork|shoulder of pork]], [[Minced|minced]] | | 1kg [[Shoulder of pork|shoulder of pork]], [[Minced|minced]] | ||
| Line 22: | Line 33: | ||
| 150ml water | | 150ml water | ||
| 2 metres [[Sheep|sheep]] casings | | 2 metres [[Sheep|sheep]] casings | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 44: | Line 53: | ||
Follow the [[RSPCA Think Pig Checklist]] to make sure that your [[Pork|pork]] has come from pigs that have been reared to higher welfare standards. | Follow the [[RSPCA Think Pig Checklist]] to make sure that your [[Pork|pork]] has come from pigs that have been reared to higher welfare standards. | ||
* http://bit.ly/rspcathinkpig | * http://bit.ly/rspcathinkpig | ||
{{RecipeLine}} | |||
[[Category:Recipes|Sausages basic]] | [[Category:Recipes|Sausages basic]] | ||
[[Category:British recipes|Sausages basic]] | [[Category:British recipes|Sausages basic]] | ||
| Line 50: | Line 60: | ||
[[Category:Pork recipes|Sausages basic]] | [[Category:Pork recipes|Sausages basic]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
Revision as of 16:14, 18 March 2014
| Basic sausages | |
|---|---|
 |
| Servings: | Makes about 1.5kg |
| Ready in: | 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th October 2012 |
This is our first attempt at making sausages. It is not necessarily cheaper to make your own, but at least you know what has gone into them! This recipe is for a British style breakfast sausage, minus the chemicals and with much more meat.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg shoulder of pork, minced
- 200g pork fat, minced
- 5g black pepper, ground
- 5g sea salt, ground
- 1-2 tablespoons dried herbs
- 100g rusk
- 150ml water
- 2 metres sheep casings
Method
- Mix the pork and fat together - if mincing your own, add bits of fat to the pork as you mince.
- In a large bowl, mix the pepper, salt, herbs, rusk and water.
- Add the pork and fat and mix thoroughly using your hands.
- Stuff into the casings, using a sausage stuffer, linking, if desired, as you go.
- Keep in a container in the fridge for 24 hours before consumption, or freeze immediately.
- If you are making a Cumberland style sausage, form into a coil as illustrated and bake in the oven at 180° C (350° F - gas 4), rather than fry.
Variations
Add any herbs and/or spices to taste. Try with finely chopped spring onion or garlic.
Chef's notes
Good hygene is essential! Sterlise all of your equipment and your work surface. Plastic equipment can be sterlised in Milton, but metal items should be boiled for at least 20 minutes. We also wore shower caps on our heads and latex gloves.
You can link your sausages after you have stuffed the casings, but I would recommend that to start with, you link as you go in case (like us) you overstuff and then cause the casing to burst whilst linking.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!