| Have you ever tasted a homemade sausage? If you | | | | rusk mix are formed. |
| have you will want to make your own and here is | | | | Pass the sausage and rusk mix through the course |
| how to do it. | | | | mincer again. |
| Ingredients | | | | Dismantle mincer and give everything a thorough clean. |
| Meat - We use pork belly diced into half inch cubes | | | | Once clean reassemble the mincer with the Sausage |
| but other cuts such as the hand are also widely used | | | | nozzle on. |
| Rusk - This is the seasoning which can contain a | | | | Pass some mix through the mincer until a small amount |
| variety of herbs and spices to give the sausage | | | | comes out the end of the nozzle. Take this on and |
| flavour. A traditional rusk is mate up of pepper, salt, | | | | discard. We do this to form resistance in the mincer |
| thyme and hops. Rusk is mix is available to buy or can | | | | and nozzle so it does not come lose hen the skin is on. |
| be made to suit your own sausage style and taste. | | | | Thread previously soaked skin onto nozzle, the best |
| Skins - Natural skins are intestines and will be in brine | | | | way to do this is to open the end of the skin and dunk |
| when bought, you will need to soak your skins | | | | in water to allow some water into the skin, this will |
| overnight to remove the salt or you will end up with | | | | make the skin easier to load onto the nozzle and fill |
| one very salty sausage. | | | | more smoothly with the sausage mixture. |
| Measures | | | | Load the skin onto the nozzle until full and allow part of |
| 5.5LB of meat | | | | the sausage skin to overhang nozzle by two |
| 2 .30 cups of rusk | | | | centimeters. |
| Preparation | | | | Feed meat/rusk mix through to fill sausage skin and |
| Soak skins overnight to release salt which has been | | | | form one long sausage. You may find it easier to have |
| absorbed when kept in brine, hang ends off skins over | | | | two people do this bit, one to feed the mix into the |
| the bowl so it is easy to find when you start. (Do not | | | | mincer and one to hold the sausage and lay onto the |
| forget to cut these off and throw away before use) | | | | tray once formed. A good tip here is to make sure |
| Dice your pork belly or meat cuts into half inch cubes, it | | | | there is a constant flow of mix going through and the |
| is important that the cut of meat you have chosen has | | | | mincer never runs dry. |
| a reasonable fat content, this is essential to hold the | | | | Form long sausage into traditional bunches of three. |
| sausage mix together and to add flavour | | | | (See separate instructions) |
| Mix dry rusk mix with water and stir well with a fork, | | | | You will be enormously proud of what you have just |
| rest and allow the mix to expand. Once the water has | | | | achieved you will not be able to resist the temptation |
| been absorbed mix again to add air and make sure | | | | to cook and eat a sausage. Go for it, they are |
| there are no big lumps of rusk mixture. | | | | amazing! |
| Method | | | | Hang in a chilled space for 24hrs to allow excess |
| Put diced meat through course mincer | | | | moisture to drain. |
| Add rusk mix into first course mix. This is best done on | | | | Once drained cut and freeze (Never re freeze your |
| a large flat tray or in a large mixing bowl. Mix in | | | | sausages). |
| batches to ensure an even spread and no lumps of | | | | |