Bullboar sausages
Posted: Sat Oct 04, 2008 8:15 amCame across this recipe while watching an Australian cooking program. Managed to find it online so I thought I would post it here. Also look here
http://fddp.theage.com.au/articles/2004/07/05/1089000074597.html?from=storyrhs for a bit of the history behind the recipe.
INGREDIENTS
3 cloves garlic
300ml full-bodied red wine
35g salt
22g ground allspice
10g ground cinnamon
20g ground white pepper
1kg lean beef, coarsely ground
500g coarsely ground fatty pork belly
500g coarsely ground pork shoulder
2.2 metres 38mm sausage casings
METHOD
-> Bruise the garlic with a deft blow delivered through a broad knife laid flat. Steep the garlic in wine by warming in a saucepan over a very low flame until it is just hot (about 70C). Remove the garlic and leave wine to cool.
-> Mix the wine, salt and spices into the meats in a stainless-steel bowl. Cover and refrigerate immediately.
-> The next day, soak the sausage skins in plenty of fresh water until soft (about one hour). Extrude the sausage mixture into the skins.
-> Pipe through enough meat to make a sausage that is firm rather than loose or tight. Tie off the other end of the skin and form 10-centimetre-long links by twisting or tying off.
-> Hang from a hook in the refrigerator overnight. The sausages should keep for a few days in the fridge or a month if frozen.
-> To cook: place in a saucepan and cover with cold water. Bring to a slowly rolling simmer and blanch for 10 minutes. Then grill, bake, barbecue or roast in the usual way. (Do not prick these sausages at any stage of cooking.)
http://fddp.theage.com.au/articles/2004/07/05/1089000074597.html?from=storyrhs for a bit of the history behind the recipe.
INGREDIENTS
3 cloves garlic
300ml full-bodied red wine
35g salt
22g ground allspice
10g ground cinnamon
20g ground white pepper
1kg lean beef, coarsely ground
500g coarsely ground fatty pork belly
500g coarsely ground pork shoulder
2.2 metres 38mm sausage casings
METHOD
-> Bruise the garlic with a deft blow delivered through a broad knife laid flat. Steep the garlic in wine by warming in a saucepan over a very low flame until it is just hot (about 70C). Remove the garlic and leave wine to cool.
-> Mix the wine, salt and spices into the meats in a stainless-steel bowl. Cover and refrigerate immediately.
-> The next day, soak the sausage skins in plenty of fresh water until soft (about one hour). Extrude the sausage mixture into the skins.
-> Pipe through enough meat to make a sausage that is firm rather than loose or tight. Tie off the other end of the skin and form 10-centimetre-long links by twisting or tying off.
-> Hang from a hook in the refrigerator overnight. The sausages should keep for a few days in the fridge or a month if frozen.
-> To cook: place in a saucepan and cover with cold water. Bring to a slowly rolling simmer and blanch for 10 minutes. Then grill, bake, barbecue or roast in the usual way. (Do not prick these sausages at any stage of cooking.)