So many sausages

Sausages are what's been sparking in my kitchen lately. 
The man of the house has been getting a LOT of this wild pork of late. Mainly because we are the only ones with a deep freeze to house it all. He's also decided that sausages are his thing. I mean, really, who doesn't love sausages? Especially good home-made meaty ones. So far he has experimented with a few flavours, including a fennel and a chilli one, which were both rather successful. Tonights batches included a Monteiths Barrel Aged Porter with Rosemary and Pepper, and a Spicy Louisiana sausage. 

The first thing you need to know about making sausages is that there needs to be a good ratio of fat to meat. Unfortunately, or luckily, depending how you think about it, wild pork is very lean, so we minced a packet of pork belly and trimmed a side of pork crackling to remove the skin. Both of these were minced to yield about 1.5kg of pork fat to go with the rest of the meat. 

The wild pork was boned and minced to create 6kg of mince, this was combined with the fat, then split into two batches for the sausages. 

The second thing is that the meat needs to be kept cold. Particularly if using home-kill or wild meat. So when not mincing or mixing be sure to keep it chilled in the fridge or freezer if only for a short while. 





Monteiths Barrel Aged Porter with Rosemary and Pepper

3.25 kg of Minced pork and fat mixture (see above, or use pre bought mince) 
1/4 of fresh rosemary, finely chopped. 
3 tbsp of freshly ground pepper
3 tbsp salt
1 cup of Monteiths Barrel Aged Porter beer (or your other favourite rich malty beer) 




Spicy Louisiana 
3.25 kg of Minced pork and fat mixture (see above, or use pre bought mince) 
2 tsp cayenne 
1 1/2 tsp chilli pepper
5 tsp salt
1 large onion, finely diced
2 tsp black pepper
4 cloves crushed garlic
1/2 tsp allspice 
1 cup cold water
2 tsp thyme 


Follow the same method for both sausage flavours. 

• Mix mince with other ingredients, working it with clean hands. 
• Remove the mincer blade from the mixing machine, attach the sausage casing, feeding it all onto the machine (see picture), slowly begin feeding the mince into the machine, pausing as it begins to reach the end, now tie the end (this avoids getting air stuck). 
• Continue feeding the mixture through the machine. Keep filling (don't fill too tight as you will need to twist them after). 
• Once filled leave one end untied and twist three turns to make each sausage the desired size. Finally tie the end. 
• Seal sausages in vacuum bags (or wrap tightly in cling film and zip-lock bags). 
• Freeze or chill immediately. 
• and most importantly. ENJOY.