One of the factors that led to hubby and I making the call to move to the country was to grow as much of our fruit and veg as possible and also to rear animals for our protein.
So far we've had considerable success - we grow a heap of our own veggies but I have to say we've struggled with the fruit side of things (but are learning more and more every week). As for the protein part, we now have a selection of beef, goat and pork to choose from, all paddock to plate style from our property, which is brilliant. Knowing these animals have had the best quality of life, grazing free on green pastures on our property is wonderful. Knowing for a fact they were treated with the utmost of respect in life and in death is simply reassuring. Knowing that as much of the animal as possible does not go to waste, well that is helluva lot of work but undoubtedly worth it!
These sausages were born out of a need to use up the offal from two pigs that were recently slaughtered. I made some kidney and mushroom pies (which are now frozen for a couple of future meals) and really wanted to incorporate some offal into sausages...and they were delicious! In fact it is so yum you could just transform the meat into a coarse mince and then freeze it in portions. It would be delicious in lasagna, stuffed vegetables, over any pasta, you name it!
Oh and as for buying a mincer, if you don't want to invest in an old school Italian mincer, you can purchase a simple mincer attachment for your stand mixer however it will mince everything a little finer that what is detailed below. I was umming and arring over whether to buy a proper mincer and I have to say I'm so glad I did. I've been mincing my own meat and making sausages and find I'm loving the freedom to add in a little of this or a little of that to my recipes. The only downside for me is storing the machine as there is no space in my kitchen to accommodate it so off it goes in its box, relegated to a shelf in the garage until next time we need it!
Give the recipe a go, you'll be surprised by how simple it is to make these homemade beauties. As always, please tag me in your socials if you make it as I just love seeing what everyone comes up with!
Cooking time: Nil
30-35mm hog casings
3kg pork meat (preferably from shoulder or leg)
1kg pork fat
1kg pork offal (liver, kidney, heart)
1/2 cup toasted pine nuts
3 tablespoons sea salt flakes
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper
2 teaspoons white sugar
2 teaspoons ground coriander
1 teaspoon freshly ground nutmeg
1/2 cup sweet sherry
1/4 cup crushed ice
Sign up to get the latest recipes, workshops, retreats and more …