Breville vtp141 User Manual page 14

recipes
Traditional Pork Sausages
Makes 8+ good sized sausages, depending on the size
• 1 kg lean Pork shoulder (or a combination of shoulder with some tenderloin)
• 500g Pork Belly or Pork fat, depending on taste
• 2 tsp salt
• ½ tsp ground black pepper
• 2 tbsp dried sage
• 40g dried breadcrumbs
• 2 egg yolks
• Approx 91cm of hog casings
1. Process the pork and fat through the coarse grinding plate. Repeat using either the
fine or medium grinding plate depending on the texture required.
2. Combine the ground pork with the rest of the ingredients. Cover and refrigerate for 1
hour.
3. Assemble the grinder with the sausage making attachment and make the sausages,
twisting them off at approximate 15cm links.
4. Cover and refrigerate until required.
Pork and Apple Variation – Halve the above quantities. Add 2 tablespoons of apple
sauce along with a large apple (approx 200g) peeled, cored and finely diced. Mix into the
sausage mixture before stuffing into the casings.
Traditional Lincolnshire Style Sausages
Makes 8+ good sized sausages, depending on the size
• 800g lean pork shoulder
• 500g Pork belly
• 2-3 tsp salt
• 2-3 tsp black pepper
• 2 tbsp chopped fresh sage
• 150g dried breadcrumbs
• Splash water
• Approx 91cm of hog casings
5. Process the pork and fat through the coarse grinding plate. Repeat using either the
fine or medium grinding plate depending on the texture required.
6. Combine the ground pork with the rest of the ingredients. Cover and refrigerate for 1
hour.
7. Assemble the grinder with the sausage making attachment and make the sausages,
twisting them off at approximate 15cm links.
8. Cover and refrigerate until required
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