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Home > Recipes > Preservative-free sausages

Preservative-free sausages

Wendyl Nissen

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Preservative-free sausages

No ratings yet

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

  1. 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.
  2. 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.
  3. Preheat oven to 180C.
  4. Add a little oil in a frypan. Brown sausages all over, then transfer to the oven.
  5. Bake in the oven for 15 to 20 minutes.
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http://www.bite.co.nz/recipe/7879/Preservativefree-sausages/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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