I decided I needed to try to make my own sausages. My wonderful, wonderful butcher has some great sausages, but really, I wanted to give it a try. To add my own flavors, make my own combinations. It was one of those things I felt the need to try at least once.
Like many of the foods I feel the need to make, this – yet again – proved to be well worth the little bit of extra work.
It doesn’t mean that I stop buy sausages from my butcher. But it does mean that along with the sausages, I might buy some random, cheaper cuts of meat and some pork intestines as well.
Making sausages is fun. It really is. It’s easy too and the finished product is tasty. It doesn’t get much better than that.
Now the pictures you see here and the recipe that follows are a simple pork sausage with some French herbs. But as with most home-made foods, the key is to use your own imagination. To make combinations you think might be tasty. Have fun with it. I sure did!
There are a few things to take into consideration when making sausages.
First: Make sure that you have a way to get the meat into the casing. A sausage stuffer attachment for a stand mixer is awesome, but any type of funnel should work.
Second: Any good butcher makes some of his own sausages. He’ll be able to sell you some casings.
Third: Fat equals flavor and moisture. Completely lean sausage will taste terrible, so don’t shy away from fat.
|Pork sausages with french herbs||
#ratingval# from #reviews# reviews
- about 350 grams of lean pork
- about 150 grams of fatty pork (pork belly)
- 1 onion
- 2 cloves garlic
- a generous amount of herbes de provence
- salt and pepper to taste
- 1 pork intestine (or other type of sausage casing)
- Cut the pork in 1 inch cubes, dice the onion and cut up the garlic, place all in a bowl with a generous amount of herbes de provence and salt and pepper to taste.
- Grind the meat together the herbs in a meat grinder. Knead the ground meat to make sure all seasoning and meats are well combined. Add onions and garlic before or after grinding, depending on whether you like larger pieces of onion in there or not.
- Wash the sausage casing and place it on a sausage stuffer. Tie a knot on the end of the casing.
- Push the meat mixture down the sausage stuffer while moving the casing along with the meat stuffing to create one long sausage.
- Once all the meat is inside the casing, twist the sausage at your preferred length to make individual sausage links, then cut off the excess sausage casing.
- Cook the sausage like you would do with a store-bought sausage. You can also freeze them.
You can vary endlessly with the types of seasoning and filling you use. Just make sure you do use a generous amount of fatty meat, so the sausage doesn’t dry out when you cook it.
- Beef and Steak (Dutch)
- Cocina para emancipados
- Condensed Stew
- Cooking with Marica
- Cuca Brazuca
- Dirty Kitchen Secrets
- Emiko Davies
- Fabulicious Food
- Hummingbird Appetite
- I am a feeder
- Jul's Kitchen
- Junglefrog Cooking
- Lawyer loves lunch
- More than a mount full
- My Custard Pie
- Soul Curry
- The Baking Bluefinger
- The Creative Pot
- The leftover queen
- Will travel for food
- Zizi's adventures
Friends and family
In my kitchen11 in '11 Almonds A new place to cook! Anne-Sophie Bacon Basil Beef Biscuit Bread Butter Cake Cheese Chicken Chocolate Coffee Cookie Cream Cream cheese Eggplant Eggs Fresh herbs Garlic Herbes de Provence Italian Leek Mushrooms Old Fashioned Cooking Olive oil Onion Oven Pasta Pork Potatoes Puff pastry Pumpkin Restaurant Silver Spoon soy sauce Spring Summer Tomatoes Tortilla Vanilla Wine Winter
- Would you like to get in touch, please don't hesitate to contact me via my contact form.
My kitchen gadget store:
Translate this blogbut don't expect it to make perfect sense!
I would like to show some gratitude to these great recipe ingredients. I recently achieved it plus it attained excellent: -)
Excellent blog site using pastry tested recipes I personally for anyone who is serious. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/
I’d like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
Simply visit http://www.erecipe.com or contact me at firstname.lastname@example.org. We look forward having you in our network!
That is an extremely smart written article. I will be sure to bookmark it and return to learn extra of your useful information. Thank you for the post. I will certainly return.
Very interesting blog. A lot of blogs I see these days don’t really provide anything that attract others, but I’m most definitely interested in this one. Just thought that I would post and let you know.
Thank you again for giving me the chance to contribute to the blog that actually got me started on WordPress all those years ago! It has been a surreal and fun ride. Latest News, Gist, And Entertainment | Fidelity Website • Mp3, Mp4, Video, Music Download, Lagos Mp3, Slimcase, Kiss Daniel, Olamide Badoo, Wizkid & Davido
I love the content!
Again for giving me the chance to contribute to the blog….
News, Events, Entertainment, Politics , Comedy, Music, Education, Technology, Relationship | RowzyRadio.com
Mp3, Mp4, Video, Music Download, Entertainment Hub, Slimcase, Kiss Daniel, Olamide Badoo, Wizkid & Davido | EntertainmentHub
I love the content!
i love the content papap
best content ever
Wow!!! I Just read your wonderful, knowledgeable and understanding articles, it is very informative and helpful to me. Thank you for sharing great information to us.
Latest Viral News,
Latest Nigerian News, Naija News, and World News,
Latest Naija Music, Lyrics, and Entertainment,
Latest Lifestyle, Relationship Advice, Health & fittnes
awesome article i love this website thanks for shaaring awesome article i love this website thanks for shaaring
Latest trending news around the world
Latest Songs and lyrics around Africa
Latest Tech News
Latest olamide, reminisce, Wizkid, davido and more
Latest MP3 Download
Thank you again for giving me the chance to contribute to the blog that actually got me started on WordPress all those years ago! It has been a surreal and fun ride. Latest news٫gist٫and entertainment
I love sausage and love this formula as I’m going to leave on a system of no flour or sugar. I can see myself making this without the skin – scrumptious patties. After all, the hotdog skin is only a practice and typically has no taste, so what’s the point.Best PhD writing service UK