Sausages # 1 -First Attempt!

@Lucyapley bought me Paul Peacock's "The Sausage Book" a while ago, and I made up my mind last week to use some of our pork mince to experiment with.  I ordered some sheep's intestine and some sausage nozzles from Amazon for our vintage Kenwood Chef.

I decided to make 3 different varieties: Basic Breakfast Sausage for the kids, Cumberland for Jo, and Linguica (a Portuguese Paprika sausage) for me!  After a morning of logging up a Silver Birch and going out for a last minute ingredient shop I began.

Ingredients!

This is the method I used:

Paprika Sausage: (based on Paul Peacock's Linguica)

Put 10g Smoked Paprika, 4g black pepper corns, 13g rock salt, 5 garlic cloves (crushed), 1 teaspoon of Chilli powder and a small glass of red wine into a blender and pulse until it looks like this:


Paprika Sausage Sauce!

I bought a bargain 'reduced' loaf of Polish brown bread and spread it out over the shelves of the oven and heated it in the oven at 100C for about 25 minutes until is was nice and dry, and then, in a clean blender jug made 100g of it into breadcrumbs and combined it with the Paprika Sausage Sauce.  Meantime the pork mince had defrosted (about 700g), and I added it to the bowl and started kneading.  I thoroughly kneaded and combined it - very similar process to breadmaking at this stage.  At this point the mixture looked like this:


Paprika Sausage Mix Ready for Stuffing!

Stuffing update at the end.

Cumberland Sausage (Based on Paul Peacock's Recipe)

I combined 10g black pepper corns, 10g sea salt, 5g nutmeg powder, a few shakes of mace, a small glass of white wine and blended them.  Same process as the Paprika sausage with 100g breadcrumbs to make a smooth paste.  Then I added 700g minced Saddleback Shoulder and kneaded to a lovely looking sausagey mix.

Basic Breakfast Sausage (Based on Paul Peacock's Recipe)

5g black pepper corns, 5g sea salt, 100g breadcrumbs and a glass of water, same process as the previous recipes.

Stuffing!

I soaked the sausage skin in cold water for about 2 hours - I was expecting a horrendous stink as described in Paul Peacock's book, but actually there wasn't any unpleasant smell.  After soaking I then ran tap water through the skins - easier said than done - it's quite tricky to open up the end and I'd managed to get it into quite a tangle during the soaking.  However, finally managed to get it all untangled and rolled onto the end of the sausage nozzle.

It worked really well - a few hiccups, most significant being running out of skins after the Cumberland and Basic Breakfast sausages!  Still - quite looking forward to Smoked Paprika burgers!



Tymawr Farm Cumberland Sausages!

Ben & Kate enjoyed eating their Basic Breakfast Sausages for tea tonight - Ben (2 and a half) ate 1 1/2 big sausages with mash, and Kate (nearly 9 months) ate nearly a whole one with mash.  Really glad about that - quite an achievement with normally quite discerning customers!

Jo and I ate one each too as a snack and they were really delicious (though I say so myself) - surprisingly peppery though (which we really like, but surprised the kids liked them).  Quite fortunate that they are nice as we are going to be eating them for breakfast, lunch and dinner for the next 2 days!