Preservative-free sausages

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NZ Woman's Weekly 4/4/2012

If you can find Japanese panko crumbs in an Asian supply store, they give a lot more crispness than ordinary breadcrumbs.

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

600 g	Pork shoulder
200 g	Lard, or pork fat

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.

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