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The first sausage

January 22, 2010

After plenty of research reading some books and online materials we ventured out for our first sausage.

We chose to start with an adventurous spicy sausage from Cuba. Mixing crushed dried chillies with sweet chilliy sauce with 6 cloves of crushed garlic.

We used about 5g of chillies although the recipe we had was asking for 10g. We already know this brand of chilli well and its extra hot so we held back out of wisdom and kindness to our digestion.

We started with chopping up some belly pork. Removing the skin and rib bones and putting them to one side for crackling goodies later. Nothing wasted! Belly pork is a great bit of meat with good fat ratio, perfect for sausage meat and very economical. We used British Pork from the local butcher.

We then minced the pork into a bowl ready to be mixed with the other dry ingredients. We used the roughest mince blade to give the sausages a real farm house style. Chunky and thick!

All ingredeints were then mixed for a couple of minutes, adding the water as it mixed.

1kg Pork belly minced, 200g breadcrumbs, 200ml water, crushed dry red chillies, sweet chili sauce, loads of garlic, sea salt and black pepper.

We let the minced meat rest for a few moments so the flavors blended. While we waited we removed the bread which we started this morning from the AGA to cool. It then went back in for a second bake to brown off golden with some splashes of water on top to create a crisp crust.

Now ready to fill the skins. We are using synthetic collagen sausage skins which we had soaking in water. They seemed to work out fine but also needed some oil at the twisting stages to prevent splits.

Cuban hot sasuage. Ready to go in the fridge to be grilled later this evening.

We then used the reaming pork belly to create our own experiment.

A simple sausage mix of red onion, breadcrumbs, sea slat and black pepper. We also added chopped parsley and Cajun seasoning.

Our twisting technique got better by the next time around so these finished off better looking but still mightily packed! Again we shall grill them tonight and come back with the taste test results!

One Comment leave one →
  1. January 22, 2010 4:50 pm

    Wonder how it will taste! And what beer to drink with it…?

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