I've just landed here.We are going to make ten pounds of Dexter Beef sausage tonight.
As long as my OH doesn't put a greasy thumb on the lense, there's going to be a rough guide as to what we do, along with compulsory photographs.
We kicked in with about 8lb of Dexter stewing beef and just over 2lb of boned belly pork.
We then proceded to put it through an electric meat mincer that my wife bought me two Christmas's ago.
Our Rob the reluctant film star. Thats him putting the belly pork through.
Once we had minced the meat twice and mixed the ingredients together we put the mince into this sausage stuffer and pushed it into the sausage skins
The start of the process . How to do it would simply need a very short video clip and I havent got one
We made three different types of sausage tonight and here they are hanging up to dry for a bit. We have a few of them in the Rayburn as I speak and I'm just killing a little time showing you what went on while they cook
Yummy.Here are a couple of recipes that I've thought up and used to good effect
For a nice Madras Sausage
You need
4lb of skinned and boned belly pork
3 chopped onions.
1 table spoon coriander seeds
1 tea spoon of black pepper
1 table spoon of chilli powder
1 teaspoon of cinnamon
4 oz of desiccated coconut
1 Heaped table spoon of curry powder
1 level tea spoon of tumeric
A woosh of salt to taste .
You do .
Put the belly pork through the mincer once
Mix all the ingredients and the mince
Put the mixture through the mincer again .
Put all of it into the sausage skins .
Heres the second one
3lb of boned belly pork
3 skinned and chopped onions
3 peeled and cored desert apples from the fruit bowl
Bread crumbs from 8 slices of brown bread.
Half a tube of tomato puree
THE SPICES. It depends how you like your sausages . You can tone it up or tone it down to suit your taste . I put in -
Table spoon of Paprika
Table spoon of Cayenne
A sprinkling of cracked black peppers
a teaspoonful of fennel seeds
A good woosh of salt to taste !
All the above ingredients were put into a bowl and mixed. Then the mixture was put through the mincer twice before being put into the skins.
