[FiB]

Well, 7 large black pigs back from the butcher (yes 7, long story...). And not a tube of sausage meat in the batch.... Not impressed. He's 'sausaged' it all. Having paid for casings and labour, I'm not about to squeeze the contents out for my Christmas stuffing and sausage rolls.... And I'm NOT going to buy any with 5 pigs in the freezer.... So any recipes please, inc which cuts are best. I have a Kenwood chef and mincer (which has never been out of the box, so time to put that right!).  I like smooth and quite plain sausage meat...  Many thanks in advance :-)

[HappyHippy]

Normally shoulder is used for sausages, if you're doing it with a Kenwood have the cubed meat almost frozen before you start (it'll mince easier and the texture will be better)
You want 80% meat to 20% fat roughly (might need to add some belly pork if you're short) and approximately 10% of the weight in rusk and the same (approx) ice cold water.
Mince your meat and fat into a bowl sitting on ice, mix the rusk, flavourings and the ice water to bind it all (you might not need it all) and chill again - don't let it get warm or the texture will be peculiar 

For flavourings, the choice is yours! I use about 10g of salt and 5g of pepper for each kilo of meat then add whatever you want - minced onion, sage, apple......it's an endless list 
HTH
Karen

[FiB]

Brill thanks! Do I need to buy rusk (what is it? ) or could I use something I have (breadcrumbs?)

[Louise Gaunt]

It is also a good idea to make a small patty and fry it to check the seasoning is how you would like it so you can  adjust the flavour.

[HappyHippy]

Breadcrumbs work