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.
They look very professional, great job! How much does the mincer cost?
ReplyDeletePig in a day is great! I finally got my act together and got 4 Berkshires which I am fattening on rye whiskey mash and cheese whey - happy pigs :-) Nice job on the sangers, it is defiantly an artisan trade hey!
ReplyDeleteHi Hungry Boy - Bought the mincer/sausage maker at a department store a year or so ago for Guy, it sat in its box, then a friend borrowed it, and now it's been returned. Think it was about $120. Probably not up to serious sausage making...
ReplyDeleteHi Will - Congrats for getting some berkshires. I wonder what impact the whisky mash will have on their flavour?
Yum!
ReplyDeleteWe just took our 3 pigs to the abattoir, and now have a large amount of pork in the freezer to get creative with. I started some wet-cure bacon last night.
A Pig In A Day (like everything Hugh!) is fantastic. I just can't get enough of his stuff.
Do you have any suggestions for pig cheeks? They're supposed to be really good, and I'd like to turn them into something special.
Pretty good effort first go at triple linking. What size hog casing are you using?
ReplyDeleteHi Darren - you must have a large freezer! Guy recently cured some belly in pineapple juice (plus other things) - wasn't bad for a first go, although I think I preferred the dry cure of just salt, sugar, pepper and bay leaves.
ReplyDeleteCheeks - they're supposed to be slow cooked because the muscle's quite tough from all the chewing. I add them to rillettes to boost the flavour and deepen the colour. Hugh-themeatgod-FW says the traditional thing to do is to brine them and slow cook. But we've had them on the bbq too....
Hi Beeso - I bought natural casings from the butcher. I assume they only come in one size? Don't ask me how I twisted the snags... Guy asked me to demonstrate and I couldn't do it when someone was watching!
Fantasic effort for the first time they look great. You will have fun experimenting with spice mixes for your sausages. I have also wondered about the breadcrumb bit. Tell you what bring some down to taste this year and I will put a BBQ on the back of my scooter and away we go. Happy sausage making.
ReplyDeleteHi Guys. Those Sausages look so yummy. Always wanted to make our own but never really knew where to start. Thanks for the tips. Also love Hugh's River Cottage shows.
ReplyDelete