The humble banger has been the staple of many a household over the generations. Here's Rivere Cottage Australia host Paul West's top tips to make sausages at home.
They taste great and are pretty easy to make at home, here’s how.
- You’re going to need a Mincer. Paul recommends getting the best one you can afford. These can be purchased from kitchen supplies stores or online.
- Stand mixers like a Kitchenaid do have mincing attachments also.
- The next essential piece of hardware you’ll need is a SAUSAGE-STUFFER. They can be purchased in a range of sizes from kitchen supplies stores or online.
- Again stand mixers can come with attachments for stuffing sausages.
Recipe For Pork, Sage And Fennel Sausages
Makes around 20 depending on the size of the sausage you’d like to make
- 1 whole pork shoulder cut into 3cm chunks.
- 3 metres sausage casings (ask your butcher for this when purchasing the shoulder).
- Handful of fresh sage, chopped.
- 2 tbsp. fennel seeds.
- 2 cups (500ml) dry white wine.
- Salt to season the shoulder mince.
- Clamp the mincer to the kitchen bench or table and then feed the meat through the top, turning the crank as you feed. Use a tray to catch the mince.
- Dry roast the fennel seeds on a medium heat in a small frying pan until aromatic.
- Using a mortar and pestle, grind the fennel seeds into a fine powder.
- In a large bowl, combine the minced pork shoulder, white wine, sage and ground fennel seeds.
- Season with salt and mix everything by hand until well combined.
- Take a spoonful of the sausage mixture and fry with a few drops of olive oil in a small frying pan until cooked. Taste the sausage meat, checking if it needs more salt and add to the mixture if needed. Repeat until seasoned to taste.
- Load the canister of the sausage stuffer, packing down tightly with your hand to make sure there aren’t any pockets of air.
- Select which nozzle you want to use (the wider the nozzle, the thicker the sausage) and attach it to the sausage stuffer. Then, grease the nozzle with a little olive oil to stop the sausage casing from sticking.
- Find the end of casing and gently pry it open and feed onto the nozzle. Tie a knot in the end of the casing and pull flush up the end of the nozzle where the sausage meet will come out. Trim off the excess casing.
- Gently turn the crank so that the sausage meat comes through the nozzle into the casing. Don’t turn the crank faster than you can handle the sausage forming into the casing.
- When you’ve exhausted the sausage meat, pull of 10 cm of casing and cut close to the nozzle, then tie small knot at the end of the sausage.
- So now you’re left with one long sausage. To tie into links, hold a length of about 8 to 10cm of sausage in your left hand gently twist with your right hand to form a link. Repeat until all the sausage are made into separate links.
That’s all you need to do to make delicious homemade sausages in your kitchen. Try experimenting with flavours; the options are almost endless.