Summer time is sausage time!

Written by Lisa Baggio — November 8, 2013

Meat, herbs and spices are the perfect mix! With summer fast approaching, there's no better time to make up a batch of fresh homemade sausages for BBQ's with friends and family. But seriously, we love our sausages all year round! Whether it's "bangers n mash" to comfort us during winter or a sausage to spice up our big breakky on a Sunday morning. Sausages are an all year round delight.

Here's a great video on homemade sausages, Cooking with Galileo, "How to make homemade Italian Sausage" to get you in the mood - He's a bit of a character!

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Why do we make homemade sausages? We make them at home because we can control what goes in them. We can flavour them with fresh herbs from the garden and add whatever spices we desire. They are perfect for special diets, whether it's gluten free, low-fat or managing allergies. You can avoid all the nasty preservatives and additives found in processed meat by buying free-range or organic meat from the butcher. And we can make them in bulk to freeze. 

Homemade sauages are also simple to make. You can use a manual mincer or electric. You can choose collagen skins or fresh. You can choose beef, pork, chicken, lamb, turkey, venison, duck or even seafood.

The fridge life for homemade sausages is no more than two to three days, but they can be kept in the freezer for months (even longer if vacuum sealed). 

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Here's a simple recipe for Hot Italian Homemade Sausages.  

Homemade Hot Italian Sausage:

Ingredients

•2.2kg pork

•125ml cold red wine

•1/2-cup chopped fresh parsley

•40g salt

•4 to 5 garlic cloves, minced

•16g ground pepper

•12g cayenne

•50g fennel seed

•2-tsp crushed chilli peppers

•40g paprika

 Method

• Trim the fat from the outside of meat (leaving some fat to your preference).

• Mince the meat semi coarsely.

• After mincing, add all the seasonings to the meat and blend by hand. Be sure to mix thoroughly to ensure that all the ingredients are spread evenly throughout the meat.

• Fill the sausage filler with the meat mix. And start to fill your casings. 

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If we have inspired you to have a go, but you're still not sure, then join us on the 23rd November, 2013 for a "Sausage Extravaganza" as we join Andrew Prior from Queenie's Food Tours for a Sausage Making Workshop at our Clayton Store. We'll teach you everything there is to know about making homemade sausages and show you the equipment you need to get started. Click here to book online -> http://www.queeniesfoodtours.com/tour-booking-form.html

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Click below to take advantage of some great deals:

 

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