Makes: 20 sausages
There certainly are a lot of corners to the Internet and sausagemaking.org is definitely one of them.
A very friendly, passionate one.
The forums aren’t updated particularly regularly, though enough that when I visit there are new recipes. And when one is added, there is plenty of advice.
Like the use of rusk in sausages. Where apparently, all pros use it.
Not as a wartime filler, though as a necessary accompaniment to any good sausage. Moisture retention and all that. You can buy rusk from the supermarket in biscuit form and food process it to dust.
Experience has also told me that pork sausages made from pork shoulder alone are not moist enough and you must add fat. 20% of the meat weight: so 1kg pork shoulder, 200gm pork fat which any good butcher can provide. (Or cut it from a pork belly.)
Adding rusk and the fat to these sausages was the revelation.
We are officially butchers.
And wow, aren’t these pork and leek sausages a great way to reach that distinction.
1kg pork shoulder
200gm pork fat
1 tbsp salt
1 tsp black pepper
1 tsp white pepper
1/2 tsp nutmeg
1/2 tsp sage (dried)
1/2 tsp ginger (we used fresh, though powdered is fine of course)
- Cut the pork and pork fat into 3cm pieces.
- Cut the leek into 1cm cylinders and slowly cook in olive oil and some salt until soft.
- Combine the ingredients, mince and stuff into sausage casings.