I remember being mesmerised by sausage-tying as a child watching a game show on the ABC.It was a program where school-aged contestants were shown by the experts how to lay bricks, or tie sausages, and then had to do it themselves in front of the cameras with a clock ticking.
We had our first go at making sausages at home this week: boning out pork shoulders, mincing, seasoning, encasing and ultimately tying.
Our bookshelves are crammed with books on meat cooking, charcuterie, and old farm skills, but I decided to keep it simple the first time, and followed a DVD, Pig in a Day, by Hugh Fearnley-Whittingstall. Hugh’s a chef, writer, and smallholder in the UK on a mission to enthuse people to grow and cook ethical, wholesome food.
I watched as Hugh demonstrated the right meat to fat ratio coming through the mincer. I watched the adding of oven-dried breadcrumbs, of salt, pepper, mace and other spices. I concentrated hard on the even-filling of the sausage casings, and the elusive sausage tying. I rewound the frames and watched again.
And then it was my turn.
I’m not sure about the breadcrumbs. I added the proportion Hugh said, but I think it was too much. Our butcher Neville at the abattoir says there was no need for breadcrumbs, so I think next time I’ll try without.And more fat - there wasn’t enough sizzle. I think I’ll save some up from our bacon.
And salt, not quite enough salt.
But they look alright don’t they? And how about that sausage-tying in groups of three for a first time?!
*Top picture: Neighbour Tom enjoyed the mincing, but wasn't so keen on filling the sheep intestine casings.
