
Preservative-free sausages

13
If you can find Japanese panko crumbs in an Asian supply store, they give a lot more crispness than ordinary breadcrumbs.
Sausages
500 g | Pork mince |
300 g | Sausage meat |
1 | Onion, finely chopped |
1 | Egg, beaten |
2 tsp | Fresh thyme, finely chopped |
2 | Garlic cloves, finely chopped |
3 tsp | Worcestershire sauce |
2 tsp | Wholegrain mustard |
2 tsp | Salt |
1 sprinkle | Ground black pepper |
1 serving | Breadcrumbs, to roll in |
Homemade sausage meat
600 g | Pork shoulder |
200 g | Lard, or pork fat |
Directions
- If you're making your own sausage meat, chop the pork shoulder into small pieces and place into your food processor with the lard.Process until it’s well minced together.
- Combine the mince and sausage meat, onion, egg, thyme, garlic, Worcestershire sauce, mustard and salt and pepper. Roll into sausage shapes, then roll in the breadcrumbs.
- Preheat oven to 180C.
- Add a little oil in a frypan. Brown sausages all over, then transfer to the oven.
- Bake in the oven for 15 to 20 minutes.
http://www.bite.co.nz/recipe/7879/Preservativefree-sausages/
Comments
Join the conversation