Wednesday, 9 June 2010

Homemade sausages

I made these yesterday afternoon, having defrosted a whole shoulder of pork from the freezer. In addition to the sausages, I got a good 8lbs or so diced pork for casseroles etc.
I really enjoy making these; you can put in the flavourings of your choice, add plenty of seasoning, and they're incomparable to anything you can buy. These have minced pork shoulder, breadcrumbs, red wine, nutmeg, fresh thyme, a little smoked paprika, salt and pepper.
The trick to getting the flavour just right and the seasoning balanced is to taste as you go; have ready a frying pan on the heat, and when you add the seasonings, mix thoroughly, then take a little amount, form into a wee pattie and fry it, then taste. From there, adjust the seasoning as needed.
With sausages as good as these, the best way to serve them is with plain mash and fried onions - they need no embellishment of any kind.

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