Pork Sausages - Breville Antony Worrall Thompson MG1 Manual

pork sausages

ingredients
Approximately 91cm ( feet) hog casings
00g (1 lb) lean pork, such as shoulder
0g (8oz) pork fat – which can be obtained
from butcher shops
Salt & pepper
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground mace
¼ tsp thyme
-0g (1-oz) fresh breadcrumbs
 egg yolks
18
method
1. Process the lean pork and pork fat
through the fine grinding plate. Season
with the salt, pepper, nutmeg, cloves,
mace and thyme.
. Add the breadcrumbs and egg yolks and
mix well.
. Refrigerate the mixture for about an
hour, and then process the meat through
the fine grinding plate for one final time.
. Stuff the casings with the seasoned meat,
twisting them off at approximately 1cm
(6 inch) links.