English Breakfast Sausage

Name: English Breakfast Sausage
Cuisine: British
Ingredients: 2.5 Kilo pork minced (50% pork belly / 50% pork shoulder); 250 g White dried breadcrumbs; 500 g Cold water; 50 g Sea salt; 25 g Black pepper; 5 g Dried oregano; 5 g Dried Thyme; natural casings

Serves 1

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English Breakfast Sausage

youtube.com

Serves 1

Directions

1Put pork in the container.
2Add white breadcrumbs.
3Add spice mix.
4Mix with your hands for at least 10 minutes.
5Ball a bit of that mixture up, cook it off in a pan so we can test the seasoning.
6Get that mix back in the fridge because it's going to sit for about an hour or two.
7Soak sausage casings in water for about an hour.
8Load the stuffer up with the sausage meat and push it down really, really hard into the tube.
9Put down a damp tea towel and then a plastic container lid on top of that.
10Dip one end of casings into the water and then put onto the nozzle.
11Crank the handle while easing the sausage casing off of the nozzle.
12After using sausage meat form them into individual sausages.
13If you can resist the urge to dive into these straight away, they would definitely benefit from a rest in the fridge overnight. You can either lay these as they are into a big baking tray or you can hang them up in the fridge.

Ingredients

2.5 Kilo pork minced (50% pork belly / 50% pork shoulder)
250 g White dried breadcrumbs
500 g Cold water
50 g Sea salt
25 g Black pepper
5 g Dried oregano
5 g Dried Thyme
natural casings

Equipment

sausage stuffer machinecontainer

Tips

All ingredients must be kept cold. Leave that mint in the fridge until you are ready to use it.
Soak breadcrumbs in cold water and left in the fridge for an hour to absorb the cold water so they're nice and cold.
Distribute all of the breadcrumbs and the seasoning well throughout the sausage mix.
Squeeze the pork really, really well for at least 10 minutes. You want to achieve a sticky texture where the lean pork and the fat has started to bond to each other.

English Breakfast Sausage

Serves 1

youtube.com

English Breakfast Sausage

youtube.com

Serves 1

Directions

1Put pork in the container.
2Add white breadcrumbs.
3Add spice mix.
4Mix with your hands for at least 10 minutes.
5Ball a bit of that mixture up, cook it off in a pan so we can test the seasoning.
6Get that mix back in the fridge because it's going to sit for about an hour or two.
7Soak sausage casings in water for about an hour.
8Load the stuffer up with the sausage meat and push it down really, really hard into the tube.
9Put down a damp tea towel and then a plastic container lid on top of that.
10Dip one end of casings into the water and then put onto the nozzle.
11Crank the handle while easing the sausage casing off of the nozzle.
12After using sausage meat form them into individual sausages.
13If you can resist the urge to dive into these straight away, they would definitely benefit from a rest in the fridge overnight. You can either lay these as they are into a big baking tray or you can hang them up in the fridge.

Ingredients

2.5 Kilo pork minced (50% pork belly / 50% pork shoulder)
250 g White dried breadcrumbs
500 g Cold water
50 g Sea salt
25 g Black pepper
5 g Dried oregano
5 g Dried Thyme
natural casings

Equipment

sausage stuffer machinecontainer

Tips

All ingredients must be kept cold. Leave that mint in the fridge until you are ready to use it.
Soak breadcrumbs in cold water and left in the fridge for an hour to absorb the cold water so they're nice and cold.
Distribute all of the breadcrumbs and the seasoning well throughout the sausage mix.
Squeeze the pork really, really well for at least 10 minutes. You want to achieve a sticky texture where the lean pork and the fat has started to bond to each other.