Homemade sausage

Homemade sausage

By
From
The Beef Club
Makes
10 thick sausages
Prep
120 mins
Cooking time
15 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2 garlic cloves
1kg fresh pork belly without rind or cartilage
1kg deboned pork spare rib
2 white onions
200g dry-cured slab bacon
30g salt
1 teaspoon pepper
a good pinch strong cayenne pepper
40g breadcrumbs
2 metres pork casings
20g butter
1 teaspoon olive oil

You will need

Quantity Ingredient
meat mincer
sausage funnel

Method

  1. Peel and roughly chop the garlic. Pass the fresh pork belly and the deboned pork spare rib through the meat mincer, using plate size 8, inserting the garlic and onions.
  2. Cut the bacon into small dice. Mix the salt, pepper and cayenne pepper in half a glass of water.
  3. Mix together the minced meat and breadcrumbs, bacon and diluted seasoning. Leave this mixture to rest in the fridge for 1 hour.
  4. Insert the stuffing into the pork casing with the aid of the funnel, then cut into 10 sausages.
  5. They will keep for a week in the fridge.
  6. Just before serving, fry the sausages in butter with a little olive oil. Serve with Mashed Potato.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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