Partial to a juicy, garlicky, well-seasoned sausage? Destined to be forever disappointed by over-pink, over-salted, over-processed shop sausages?
Call me a late developer if you like, but it has taken me 40 years to get a sausage attachment for my Kenwood. This week I have tested it out and it is a corker.
Life is an adventure waiting to be had I reckon, and I have always been a slacker when it comes to reading instruction manuals. So I learned a few lessons along the way. For example:
- it generally helps to read the instructions
- in fact it generally helps to keep the instructions and not throw them out with the packaging
- the internet is a pretty darned wonderful thing when you find you threw away the instructions with the packaging
- a little thought before you start can save a lot of heartache
- etc etc etc
But why change the habits of a lifetime? It was all a bit trial and error but turned out ok in the end (and if you are really interested in what lessons were learned, see the post on vegetarian sausages, below).
Assemble the following ingredients on the worktop. I have used cup sizes rather than weight measurements for most of the ingredients because in general I work by eye rather than weight – it is more a matter of getting the proportions right rather than exact measurements. I knew roughly what flavour I was seeking , and that was a peppery pork sausage with a hint of garlic, a background of sage and the savouriness of caraway and fennel. Line up 1kg pork shoulder; 1 garlic clove; 1 tsp salt; 1 tsp white pepper; 1.5 cups fine breadcrumbs; 0.5 cup of chopped fresh sage, parsley and thyme; 0.5 cup finely chopped Cox’s apple (cored but not peeled); 1 tsp whole caraway seed; 0.5 tsp roughly ground fennel seed.
Feed all the ingredients through the large bore die (that’s the bit with all the holes in it). I did this twice and then I put half the mixture through the medium sized die and combined the two. This gave the sausage a predominantly chunky texture but with a good proportion of paste to bind it together inside the casing.
Fry a small portion first and check the seasoning, then feed the mixture through the sausage-maker with the sausage casing attached to the prongy bit. After one or two false starts this worked out fine and the mixture made 12 fat sausages. I was delighted and ate three straight off!