You need to set up your machine and make sure all the parts are sterilised and cooled down.
Chop your rusk or breadcrumbs into small pieces. If you need to you can make homemade rusk using an online recipe.
Cut all your meat into 1 to 2 inch cubes and freeze for 10 min. before grinding.
Grind the meat on to the size that you prefer. If you don't have a grinder, you can use a food processor to cut the meat.
Set your workstation so that all of your herbs, spices, rusk and other ingredients are pre-measured by batch.
Soak sausage casings overnight in the fridge and then just before using flush with warm water to remove excess salt.
Grease the sausage horn with a little oil before adding the casings. You can also completely skip the stuffing process if you just want to make bulk sausage meat and make patties.
Mix the meat with your spices. Make sure to keep the meat refrigerated at all times when you're not stuffing or grinding.
Form a small sample Patty and fry until cooked thoroughly so you can taste the spice mixture and then adjust the seasonings as necessary before stuffing your sausage.
Tie a knot at the end of the casing before you begin and then pierce a hole in the end to release air. Begin stuffing your sausage guiding the casing along the horn. Tie a knot in the finished end.
Coil your sausage and then link it afterwards or you can just leave it coiled like this.
Create links by twisting them at the length you want. Twist the links in the opposite directions to make sure that they don't unravel.
Fry up a batch and enjoy!!!
- Meat grinder
- Sausage Stuffer
- Hog or Sheep casings
- Pork Shoulder and Belly (80% lean meat)
- Herbs and Spices