PORK
SAUSAGES
ESPECIALLY
GOOD FOR
CASSOULET

go straight to the recipe

After years of commercial cooking I cannot sufficiently stress the need for hand hygiene. Food safety when making sausages is as critical as it is packing into vac bags.

Why go to all the effort to make your own sausages to have to bin them or worse still make someone sick.

SO FOOD SERVICE GLOVES ARE MANDATORY!

A half batch is a bit more than you need for the cassoulet recipe but I always figure if I’m going to that much trouble I’m going to make a lot.

AO 1 JULY 2023
THE FINISHED SUSAGE MIX…THE COLDER YOU KEEP IT THE EASIER IT IS TO GET INTO THE SKINS

worth
the
effort

natural thick sausage skins [1]

1kg/500g pork back fat…diced about 15mm
1.4kg/700g pork loin…diced about 15mm
1kg/500g pork neck…diced about 15mm
24g/12g Maldon sea salt
12g/6g black pepper, freshly and coarsely ground

[1] Your butcher will most likely be kind enough to sell you a few meters of natural thick sausage skins. Mike at Meat at the Market, stall 15, Adelaide Central Markets…. 0438 095 997 $20 enough for about 4kg of mix.

If you’re a restaurant the best place in South Australia is Master Butchers 8417 6000. They come salted but last a long time. Best way to soften this type of skin is to wash off the salt of small lengths, say a couple of meters long, then put them in hot water to soften them up.

patience is required

2/1 large leeks, split, washed, dried and finely sliced
120g/60g unsalted butter
12/6 sprigs of tarragon, leafed and chopped
2/1 large sprigs of Thai [Sacred] basil, leafed and chopped
2/1 small nutmeg, finely grated

Sauté the leek in the butter until it is cooked through and lightly caramelized. Add the herbs and nutmeg and stir through. Chill completely before proceeding. Wearing food service gloves, mix everything together. Take about a hamburger size chunk of the mix and return the rest of the mix to the fridge. Fry the test portion, taste and adjust seasonings if you think it is required.

Set up your mincer with the largest holy disk and set up the sausage attachment. Put the sausage skins in warm water. Without delay attach a good length of the skin to the filler tube and fill the skin. Tie up and repeat the process until you have put all of the mix into skins.

This is more than you need but who doesn’t love a good sausage with caramelised onions and just made mash potato? Or you might choose to smoke the excess, also especially delicious with some sauerkraut, boiled potatoes and sour cream. The best way to keep them is in the freezer layered between Freezer-go-Between.

[3] Don’t have a sausage attachment mince the back fat and meat and use a piping bag and dry them out a bit uncovered in the fridge before you pack them. The sausage attachment can also be purchased at Master Butchers.

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