Hi I am P6te's OH.... This is only the second time we had a go at making our own sausages, and the first time I had a go at making up my own recipe!! and very pleasantly surprised at how well they turned out!!
The recipe for the Italian ones is as follows:
1750g Pork Cubed (preferably shoulder because you need a good fat to meat ratio)
280g jar of Sundried Tomatoes in oil (roughly chopped)
1 Large Basil plant (pick off the leaves)
8 Garlic cloves (I did mine through a garlic press)
1 1/2 tbsp Oregano (dried)
200g Parmesan Cheese (finely grated)
220g Rusk
220g Water
Salt & Black Pepper
Mix all the ingredients, except the parmesan, and process through a mincer (I used the coarse blade) then add the parmesan and mix well to ensure evenly distributed, then fill sausage casings, I use natural ones we buy through our butcher....... and enjoy!!
The other sausages were made using pre mixes that I got from
www.sausagemaking.org. I have found them very good and but there are also other suppliers on the internet. I used their Premium Pork, Lincolnshire and Italian and was impressed with them all but just thought it would be nice to try and make my own up. Thinking of a Toulouse style one next time with herbs de provence, Red wine in place of some of the water and garlic.....
Hope this helps Bionic..... good luck and any questions please ask, I am not a professional but a keen amateur !!
Cheers Linda
