Pork and Garlic Sausage Recipe

Recipes for all sausages

Pork and Garlic Sausage Recipe

Postby Parson Snows » Tue Dec 28, 2004 12:22 pm

Pork & 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
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
 
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand

Return to Sausage Recipes

Who is online

Users browsing this forum: NCPaul and 13 guests