Homemade Sausages by Raymond Blanc
| Makes: 25 | Category: Pork | Chef: Raymond Blanc | Course: Mains | Machine: Mixer | Total time (min.): 50 |
If you’re looking for a culinary adventure, here is my recipe for the humble sausage. Actually, this will make about 25 sausages – but it’s best to make a large batch, and they freeze well. The Kenwood meat grinder attachment is just the tool for this job. The sausage meat can also be used to make meatballs or meatloaf.
Ingredients
For the cassoulet:
- 900g pork shoulder, skin removed and roughly chopped
- 350g pork belly, skin removed and roughly chopped
- 250g pork back fat, minced 5mm
- 20g sea salt flakes, finely ground
- 165ml water, ice cold
- 75g breadcrumbs, fresh not dried
- 1/2 tsp ground nutmeg
- 1/2 tsp ground mace
- 1/2 tsp ground ginger
- a good pinch ground black pepper
- a small pinch ground white pepper
You'll also need:
- 2 metres of natural sausage casings, soaked for 1 hour in cold water. (Ask your butcher for the casings)
Tools
- Titanium Chef Baker
- Food Mincer Attachment
