Nutrition Facts
Sausages
Amount Per Serving
Calories 217
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 51mg17%
Sodium 526mg23%
Potassium 281mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 5IU0%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Sausages
Mastering this recipe is easier than you may think
Servings: 12
Calories: 217kcal
Equipment
- Mincer with a sausage attachment
Ingredients
- 850 g high quality pork meat shoulder and belly (ours has been dried for 7 days)
- 100 g rusk (wheat)
- 15 g sea salt
- 2.5 g dried onion
- 185 ml water
- 1 g ground black pepper
- 1 g white epper
- natural sausage skins (hog casings) which can be found at your local butcher – these are much more tender once cooked and make all the difference
- spices of your choice (nothing beats traditional – simply white and black pepper, or you could try mustard power or cayenne pepper or fresh sage)
Method
- Ideally, you’ll have a mincer with a sausage attachment (if not you can hand-mould into little sausage patties). Mince pork depending on preference. I prefer it coarse.
- Spread the pork out on a tray.
- Add seasoning, water and rusk and mix in by hand (I keep my sausages 80% meat content) – water and rusk are vital to making the sausages light and moist. The pork mince should now stick to your hand.
- Mince again.
- Thread the natural sausage skins onto the attachment on your mincer.
- Put the mixture through the skins – this can be a bit tricky. I always remind myself that rustic sausages (that aren’t all equal in size) are fantastic and the results of making them from scratch are completely worth it. Practice makes perfect!
- Tie a knot in the end and remove.
- Twist the sausage in regular intervals (around 4cm each).
- I always leave my sausages in the fridge overnight, so the flavours can infuse, but if you can’t wait, they are ready to cook now.
- Heat oil in a pan and fry until cooked through.
- Make sure you have your eggs and bacon ready as these sausages are best eaten on the day they are made, or the day after. Enjoy!
Nutrition
Calories: 217kcal | Carbohydrates: 5g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 526mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg