Pork and Garlic Sausage Recipe
Posted: Tue Dec 28, 2004 12:22 pmPork & Garlic Bangers (serves 6)
This recipe, copied verbatim, is from Charles Harris (Tywardreath Butchers, Cornwall).
He advertises these as �Probably the best Sausages in the World�
*** Start of original text
Ingredients:
1 lb 10oz/725 g belly pork
4 fl oz/114 ml water
2 oz/50 g rusk
2 garlic cloves, crushed (my note: use � % fresh garlic, (5 g) per kilo of sausage mixture)
pinch salt (my note: I used 1 Tblspn)
3/4 tsp ground black pepper
2 tsp dried herbes de Provence (see note a)
72 in/184 cm skin
Method:
1.To make sausages: using a sharp knife, carefully remove the tough skin from
the belly pork. Discard skin and cut meat into large pieces.
2. Put pork pieces into a food processor. Process on a slow speed for 10-15 seconds until meat is coarsely chopped.
3. Add water, rusk, garlic, salt, pepper and herbs
4. Re-process pork and garlic mixture on slow speed in short bursts for 15 seconds in all.
The mixture should be well mixed but not too fine.
5. Wash skin in a bowl of clean cold water to remove salt. When soft, attach one end to a small funnel. Place the skin in a bowl. Pour cold water through skin to rinse. Drain water.
6. Spoon some meat mixture into a sausage-making gun. Roll skin over nozzle and tie a knot in the end. Fill skin evenly and slowly. Refill and continue until full.
7. When full tie a knot in the other end. Mark skin so that it can be divided into 12 sausages of equal length. Gently twist at each mark and cut using a sharp knife. Chill in fridge until required.
*** end of original text
Note
a) For the quantity above I have also made these with � tspn each of oregano, marjoram, savory, thyme, and rosemary. Which I preferred.
I hope that you find this of some use to you
Kind regards
Parson Snows
This recipe, copied verbatim, is from Charles Harris (Tywardreath Butchers, Cornwall).
He advertises these as �Probably the best Sausages in the World�
*** Start of original text
Ingredients:
1 lb 10oz/725 g belly pork
4 fl oz/114 ml water
2 oz/50 g rusk
2 garlic cloves, crushed (my note: use � % fresh garlic, (5 g) per kilo of sausage mixture)
pinch salt (my note: I used 1 Tblspn)
3/4 tsp ground black pepper
2 tsp dried herbes de Provence (see note a)
72 in/184 cm skin
Method:
1.To make sausages: using a sharp knife, carefully remove the tough skin from
the belly pork. Discard skin and cut meat into large pieces.
2. Put pork pieces into a food processor. Process on a slow speed for 10-15 seconds until meat is coarsely chopped.
3. Add water, rusk, garlic, salt, pepper and herbs
4. Re-process pork and garlic mixture on slow speed in short bursts for 15 seconds in all.
The mixture should be well mixed but not too fine.
5. Wash skin in a bowl of clean cold water to remove salt. When soft, attach one end to a small funnel. Place the skin in a bowl. Pour cold water through skin to rinse. Drain water.
6. Spoon some meat mixture into a sausage-making gun. Roll skin over nozzle and tie a knot in the end. Fill skin evenly and slowly. Refill and continue until full.
7. When full tie a knot in the other end. Mark skin so that it can be divided into 12 sausages of equal length. Gently twist at each mark and cut using a sharp knife. Chill in fridge until required.
*** end of original text
Note
a) For the quantity above I have also made these with � tspn each of oregano, marjoram, savory, thyme, and rosemary. Which I preferred.
I hope that you find this of some use to you
Kind regards
Parson Snows