Mix through any fillings and seasonings that you want in your sausage. Somehow I missed taking a picture of my mixture. I finely chop chillies, onions and bunches of coriander including the roots. I season with salt and pepper, cayenne pepper and garamasala. This mixture then gets put through the mincer again with the large holed plate. Doing this helps to ensure that the mixture doesn’t get caught in the stuffing tube. I use a small stuffing tube because it helps to keep the casings from getting too full; which makes it prone to splitting. To prepare the mincer to stuff the casings you need to take off the plate and the cutting blade and put on the stuffing nozzle. Slide one casing on to the nozzle making sure it isn’t twisted. Leave at least two inches of the casing free at the beginning. When you turn the stuffer on keep hold of the casing and guide the meat through. Make sure there are no air bubbles in your sausages. Air bubbles are the enemy of sausages. The casings will push off the nozzle very easily without being controlled and the meat will be in lumps rather than one long stream so it is essential that you control the casings at the end of the nozzle.
Make sure you leave 2 inches of casing free at the end of the sausage. There needs to be room for the meat to move in the casings when you tie them off. If there isn’t enough room they casings will split when you tie them.
I can’t explain how to twist in writing. I’ll try and get a picture tutorial next time i make them. They are twisted three to a row.
I poach my sausages as soon as they are twisted. Make sure to prick each sausage about 4 to 6 times so they don’t split from the pressure of cooking. Then they are used in a variety of ways. Some are put into Sausage Curry (not curried sausage). Some are cut in half lengthways, wrapped in puff pastry and made into sausage rolls. Some are eaten as is. Some are pan fried. I poach them in a couple of inches of water until cooked through.
I cut my sausages up individually so that my family can get to them easily.
Here’s the Langford Family Sausage Recipe:
(pdf download spicey sausage)
1 kg of pork with a good handful of pork fat
1 tsp salt
2 tsp garamasala
1 tsp cayenne pepper
6 small chillies, deseeded and chopped finely
2 medium onions, peeled and chopped finely
Finely chop 1/2 to 1 bunch of coriander, with roots & stems. (I use a whole generous bunch)
1 tsp ground black pepper
Mix all ingredients together and feed into hog casings.
Hog casings are getting harder and harder to get from the local butcher and those that do sell to the public charge like a wounded bull; online sellers aren’t much better since it became more fashionable to make your own (thanks to TV shows like Masterchef et. al.). Here in Adelaide, I haven’t found one general butcher to supply hog casings; only San Merino continental butcher and deli in Central Markets, however they’re pretty pricey at $5 per metre.
I buy my natural hog casings in bulk (around $40 per 2kg) from a local butcher supply business and preserve in salt; they last well over 12 months in the fridge stored this way – it’s much more cost effective to buy in bulk. If you don’t like the idea of having to store 2kg of hog casings long-term in your fridge or spending $40, you could think about doing a buy with friends who also make sausages.
Any continental butcher should be able to accommodate your request for pork fat or if you’re lucky, your local butcher. When I can get it, I buy a few kilo and store it in batches in the freezer for when I need it.