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.
2 kg free range pork chopped & chilled in the freezer for 1 hour
3 tablespoons red wine vinegar
3 tablespoons dried parsley
1 ½ tablespoons garlic powder
1 ½ tablespoons onion powder
1 ½ tablespoons dried basil
2 tablespoons paprika
1 tablespoon chilli flakes (optional or add less)
1 tablespoon ground fennel seeds
1 tablespoon sugar (or honey for SCD and GAPS)
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons of fine Himalayan salt
1 tablespoon freshly cracked pepper
1. Place your Luvele meat grinder on an even surface, then place the 8mm cutting plate into the grinder head.
2. Turn the grinder on to full power mode then push the pork pieces through the meat grinder with the food pusher into a bowl.
3. Add all the spice ingredients and red wine vinegar then mix through evenly with your hands.
4. Fit the 4mm cutting plate into the grinder head.
5. Push the pork and spice mix through the grinder a second time.
6. Attach the stainless-steel sausage nozzle, cutting blade and smooth-flow filling plate.
7. Carefully slide the sausage casing on to the nozzle.
8. 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.
9. 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.
10. 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.
11. Leave a few centimetres of casing at the end of the sausage, but do not tie off the end at this stage.
12. Carefully pinch and twist at even intervals. Twist each link in alternating directions until you reach the end.
13. 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.