Now, this is one to try if you really want to know what goes into your sausages! Otherwise, it’s always a quick and easy tea, especially if you use ready mashed mash. I hate doing mash, the phaff involved in peeling, then boiling, then mashing the potatoes, only to produce a rather lumpy dollop of something. So I’ve started buying frozen – looking at the ingredients, it has exactly what I would put in: potatoes, salt and pepper and butter, so I don’t really see the problem!
Anyway, if you use it, this becomes a super quick meal. Pop the susages in the oven for a healthier ‘cook’, microwave the mash and spinach and knock up a ‘ready made’ Bisto-type gravy. Easy.
If you’re looking for something a little more challenging, then why not have a go at making your own sausages? Jimmy recently demo’ed how to do this on Friday Night Feast with Jamie, so I couldn’t wait to give it a go! My first attempt involved ‘mincing’ the meat in the food processor and using a piping bag to fill the sausage skins. Now this does work especially if you’ve got a sharp blade on your processor, but the fat needs chopping very small before beginning, so it’s not a brilliantly quick option. Also, the effort required to squeeze the meat out from a piping bag into sausage skins is incredible – and you could do with another pair of hands to be honest. And so it came about that I ordered the Food Grinder attachment for my KitchenAid, along with a sausage stuffer! And I bought skins from Lakeland rather than the ‘natural’ hog casings suggested.
My second attempt took just as long, but was much less effort! I used a small shoulder of pork (from Tesco, about £3) and a small pack of strips of pork belly (again, about £3) . Use a sharp knife to cut this into small strips and feed into the grinder. I’ll post a video next time I make them so keep an eye out for it. Now, some reviews had said that the grinder sometimes grinds it’s own metal, leaving a grey metallic goo in the meat (! – yuck) but I found this is only the case if you don’t keep the fat from from entangling itself around the blade and ‘grater’ plate. If you keep this are free-flowing, it works a treat. Add a good handful of dried breadcrumbs to the mix, and much pepper. A little salt also helps flavour and a selection of your favourite dried herbs. This way, you know exactly what has gone into each and every sausage. Once combined, re-feed back into the grinder with the stuffer attachment attached. Guide the mince through, leaving a little space in the casings to twist into sausages, but no air. I made between 12-14 sausages, and you could divide the batches and use different flavourings for each if you’d like.
Cook in a high oven. Use the browning juices from the tray to begin your gravy. Simply chop some onions and fry off gently in the sausage pan with a spoonful of redcurrant jelly. Once softened, sprinkle a little flour over and add water or stock to your taste.
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