A recipe for making Apple, Sage & Rosemary Sausages. As an alternative try replacing the Pork with Beef Mince, adding Feta and spices to your liking & forming into meat patties to create Gourmet Beef Burger Patties.
Apple, Sage & Rosemary Pork Sausages
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 3kg
Ingredients
- 1 tube Prepared Hog Casings
- 2.25kg Pork shoulder (approx 20% fat) , cut into 2cm cubes.
- 250g Apple, Sage & Rosemary Gourmet Sausage Meal
- 500ml Chilled Water
Instructions
- 1. Mince the pork through a 6mm or smaller plate. Refrigerate.
- 2. Mix the Sausage Meal and water seperately to form a slurry.
- 3. Mix the minced meat and slurry together thoroughly.
- 4. Mince again.
- 5. Stuff the sausage into hog casings & form 10cm links.
- 6. Refrigerate the sausage that will be eaten within the next two days & freeze the remaining.
- Ready in : 60 Minutes
- Course : Breakfast, Lunch, Main
- Recipe Type : Fresh Sausages, Pork Sausages
Instructions
- 1. Mince the pork through a 6mm or smaller plate. Refrigerate.
- 2. Mix the Sausage Meal and water seperately to form a slurry.
- 3. Mix the minced meat and slurry together thoroughly.
- 4. Mince again.
- 5. Stuff the sausage into hog casings & form 10cm links.
- 6. Refrigerate the sausage that will be eaten within the next two days & freeze the remaining.
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