We are a nation of sausage lovers. From adding them into our weekly fry-up, sausages baps to slow-cooked sausage casseroles cooked in our Chasseur cast iron, sausages are a popular ingredient no matter the dish.
To celebrate the UKs’ love of all styles of sausages, from the 30th October – 5th November is British sausage week.
Celebrating popular brands; during the week ahead, we will see awards taking place to name the best brand in numerous categories.
The week will announce the best independent butcher in England, the best supermarket sausage and the best manufacturers’ own brand sausage.
Appreciating a good banger, nothing quite beats homemade cooking with the whole family, producing a hearty and delicious meal.
To celebrate our love of sausages, here is our guide to making tasty, plump sausages at home to rival some of the best in the industry.
By using our Dexam meat mincer and sausage maker you can create home cooked sausages stuffed full of herbs for an aromatic flavour.
Taking an hour to prepare and 2 hours to rest, to make 12 classic pork sausages you will need:
450g pork belly
450g pork shoulder
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 tablespoon ground coriander seeds
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 tablespoon white pepper
1 ½ tablespoons salt
110g fine breadcrumbs
2 minced garlic cloves
3m natural hog casings
- Dice the pork belly and mince through the meat grinder with a 5mm mincing plate.
- Do the same to the pork shoulder, dicing and grinding the meat.
- Combine the minced meat, adding the herbs, coriander, spices, seasoning, breadcrumbs and garlic.
- Leave the mixture to rest for 2 hours.
- While the minced meat is resting, let the hog casing soak in cold water.
- Exchange the mincing blades and attach the sausage funnel. Place the end of the soaked hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base.
- Pop the meat back into the grinder.
- Tie the starting end of the casing into a knot and slowly, support the sausage as the meat is piped into the casing. Make sure that the meat is not packed in too tightly and that there are no air bubbles.
- Measure the final product as 10cm a sausage, with 8 sausages being made per metre.
- Squeeze the end of each sausage and twist the casing 2 times to secure the sausage and repeat until you have reached the final product.
- Store the sausages overnight in the fridge before cooking.
If you are wanting to try your hand at making homemade sausages, the Dexam meat mincer and sausage maker comes with both the required tools needed to make your favourite at home, whenever the mood strikes.
One of the benefits of using a combined meat mincer and sausage maker, is that along with making the classic pork sausage, you can attempt to be more adventurous creating either the Cumberland sausage or go overseas with a Cypriot Sheftalia sausage.