Organic Pork Sausage Making
2lbs lean pork
1lb fat pork
1/2 oz pepper, pinch of nutmeg
1/4 oz sage
Mix the breadcrumbs with the meat and mince all together in your big old hand mincer.
Add seasoning and put through the mincer again. This meat can be frozen as is.
To make sausages, you’ll need either synthetic skins which you can buy on the internet. If you can get them, it is best to use pigs’ intestines which are scraped and washed. They are much more pliable and easier to work with.
Replace your mincer attachment with your sausage funnel. Fasten your sausage skins (a 2-3 metre length) onto the end of the funnel and push the whole length onto the nozzle.
Tie a knot at the other end. Stuff the sausage and herb mix in the top and gently begin to turn the handle of the mincer. Keep adding your sausage mix. When your sausage meat has run out, stuff a bit of bread into the top of the mincer to force through the last of the meat.
Tie a knot in the end of the length of casing and twist into sausage lengths.
Make a yummy sausage sandwich!