Tuesday, 31 January 2012

When is a sausage not a sausage.....

As a nation we love a good sausage, they are eaten first thing in the morning, for lunch and even for dinner. People like Jane Russell, Crowe brothers and the Rudd's make some of the best sausages in the Country using the best pork they can get their hands on. DO NOT EAT ANYTHING THAT HAS LESS THAN 80% PORK MEAT. The day of big companies using fillers to make it cheaper to produce sausages are over. And its up to us not to support these bad boys, as I always say, look after the small producer they have food ethics and wont disappoint with the lack of flavour.
So here is a simple recipe to make your own sausages, try it they are delicious..

Makes 12-16 sausages
These are very easy to make and can be used for all sorts of things, little bites before dinner with a glass of wine or two, served as a starter with a dipping sauce or as suggested here as a main course with creamy mashed spuds.
450g of free range pork belly
4 tablespoons of finely chopped mixed herbs, thyme, parsley, tarragon, sage and rosemary
2 crushed garlic cloves
1 egg
6 prunes chopped finely
60g breadcrumbs
Salt and pepper

Mince the pork using a course grinder, or get your butcher to do the job for you. Chop the herbs finely, crush the garlic and whisk the egg, now mix all the ingredients together in a bowl and season well.
Divide the mixture into sixteen pieces and roll out into sausages. Fry them in a little oil until golden on all sides; serve with apple sauce and a bowl of creamy buttery champ potato.

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