This is an old French recipe I adapted, and these are really, really nice!
Ingredients:
2 kilo of Pork mince, roughly ground
Half a kilo of Beef mince
(Or you can use all pork. 2.5 kilos = roughly 5 pounds.)
About 2 cups of breadcrumbs
1.5 tablespoons of salt
1.5 teaspoons of black pepper
Half a teaspoon of cayenne
Half a teaspoon of nutmeg
Half a teaspoon of ground cloves
Half a teaspoon of cinnamon
7-9 cloves of crushed garlic (go on, add a bit more!)
Half a cup of brandy
Between one half to one cup of ice cold water.
Mix all together, using just enough water to make it a little bit squishy, then pop it back into the fridge to chill for an hour. I actually don’t put it back all in one bowl, but divide it between 3 bowls so that when I start to stuff the casings I only bring out a bowl at a time, thus keeping the mixture ice-cold … and keeping the mixture ice cold is the secret to stuffing casings because if it gets the littlest bit warm it will start to squish everywhere.
Stuff the mixture into casings.
Link up, leave in the fridge 1-2 days to season before either freezing or cooking. I couldn’t wait and so just had one – delicious!
That sounds absolutely delicious!!! I’d love to try this recipe.
Sara, this sound really good. This might make a really nice loaf, I suppose one would cook it for the same time as a traditional meatloaf. Might try it and let you know.
Hi. These sound great. I have never made sausages and I would like to do so. What are the casings made of and where do you get them? Also, is it necessary to have a special machine to fill the casings?
Denise, casing are generally made out of animal intestine, or collagen. You could try your local butcher, but I buy my collagen casings online.
Stuffing casings – generally grinders or mixers can be used to stuff casings – I use my kitchenaid mixer with a grinder attachment with a sausage stuffer funnel attached. So if you have a good mixer with attachments available chances are you can get a sausage stuffing funnel, or if you have a grinder with attachment … or other wise I think there are purpose sausage stuffers out there. I was lucky as I had most of the equipment on hand already and simply had to buy the funnel and casings.