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Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
If you’re one of those people who don’t want to take a risk buying sausages from supermarkets? I hear you. Sausages weren’t nick-named ‘mystery bags’ for nothing. They can be an unagreeable concoction of questionable waste meat, fillers, preservatives, colouring and additives. Unless you can ask your butcher a ton of questions, how can you possibly know what’s inside?
The solution is obvious; make your own! The trick then is; getting your ground meat to taste like a sausage and not just boring ground meat! We think we have nailed it with these, from scratch, Italian style sausages. And bonus we have a step by step video to help you get started.
EQUIPMENTLuvele ultimate electric meat grinder and sausage maker
Luvele
Rated 2.3 stars by 3 users
If you’re one of those people who don’t want to take a risk buying sausages from supermarkets? I hear you. Sausages weren’t nick-named ‘mystery bags’ for nothing. They can be an unagreeable concoction of questionable waste meat, fillers, preservatives, colouring and additives. Unless you can ask your butcher a ton of questions, how can you possibly know what’s inside?
Turn the grinder on to full power mode then push the pork pieces through the meat grinder with the food pusher into a bowl.
Add all the spice ingredients and red wine vinegar then mix through evenly with your hands.
Fit the 4mm cutting plate into the grinder head.
Push the pork and spice mix through the grinder a second time.
Carefully slide the sausage casing on to the nozzle.
Place the sausage mix on to the top of the food hopper then push through just enough until the mixture reaches the end of the sausage nozzle.
Thread the casing onto the sausage nozzle and then pull a small section of the casing off the nozzle and carefully tie a knot in the end.
Carefully push the sausage mixture through the grinder while placing your hand on the sausage nozzle and gently pull the casing from the nozzle as the mixture comes out and fills the sausage.
Carefully pinch and twist at even intervals. Twist each link in alternating directions until you reach the end.
Tie off the end and trim off any excess casing.
Refrigerate for at least 2 hours or over night before cooking then enjoy your delicious additive free creations.
Consume within 3 days or freeze.
If you’re one of those people who don’t want to take a risk buying sausages from supermarkets? I hear you. Sausages weren’t nick-named ‘mystery bags’ for nothing. They can be an unagreeable concoction of questionable waste meat, fillers, preservatives, colouring and additives. Unless you can ask your butcher a ton of questions, how can you possibly know what’s inside?
The solution is obvious; make your own! The trick then is; getting your ground meat to taste like a sausage and not just boring ground meat! We think we have nailed it with these, from scratch, Italian style sausages. And bonus we have a step by step video to help you get started.
EQUIPMENTLuvele ultimate electric meat grinder and sausage maker
:recipekit:
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