Pork and Leek Sausages

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Ingredients :
  • 500 g Pork Shoulder
  • 2 teaspoons of Sage
  • 1 Teaspoon of Black Pepper
  • 25 g Bread Crumbs
  • 1/2 Teaspoon (3.5 g ) Salt
  • Pinch of Nutmeg (2 - 3 g) 
  • 50 g finely sliced Leek
  • 1 ft Collagen Sausage Skins



 ' Make the sausage meat up with the Meat Mincer , you can see my recipe for this HERE .   ' 



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Method : 
  • Put your 450 g of Seasoned Sausage meat into a large bowl.
  • Add the 50 g of finely sliced up Leaks to the meat and combine together with your hands.
  • Set the mixture aside , while you set up your sausage machine.
  • Following the manufacturers instructions , set the sausage machine up ready to fill the sausage skins.
  • Roll as much of the collagen skin onto the filler nozzle as you can.
  • Do not tie the end of the skin to allow for expansion.
  • Fill the top of the machine with the meat mixture , and with the tool provided start to push the meat down into the hopper.
  • Slowly start turning the handle filling the collagen skin with sausage meat. 
  • Remember not to overfill the skins , if anything under fill them. Leaving the skin slightly loose.
  • When the length of collagen is full , remove it from the machine end.
  • Each sausage should be about the length of your middle finger or 3 - 4 " long.
  • Pinch the skin at 3 -4 inch lengths and twist the skin.
  • do this for as many 3 -4 " sausages as you can get out of the skin.
  • Cut each sausage wit a knife , and make sure they are not over filled.
  • Spread the meat in the skin with the palm of your hands so that the skin is fully loaded.
  • Refrigerate the sausages for a few hours before cooking under the grill or in a hot griddle pan.




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