Ok, back to sausages.
Recently my partner in music Sam Atki2 came up to London for the weekend, lured by the promise of making some tunes. Unfortunately (or fortunately, depending on your point of view) most of our weekend was spent in the production of bangers of a different kind. Under the influence of Batemans finest, Sam and I worked out a recipe for a coarse Lincolnshire style sausage using pork belly rather than the more usual back fat and lots of white pepper to give it a little kick. You can see some of the photos over on the adventures with the pig facebook page.
I’ve since gone back and tweaked the recipe and I’m pleased to report that it tastes amazing. Meaty, peppery, and like an authentic Lincolnshire sausage.
The recipe is below.
600g pork shoulder
100g pork belly
6g white pepper
2g ground coriander
1 1/2g sage
1 1/2g nutmeg
water to bind. About 125 ml
Hog casings about 5/6 feet.
Firstly set your casings aside to soak for a couple of hours to remove excess salt.
While these are soaking, skin your pork belly and shoulder and cut into pieces small enough to fit through the mincer.I find using a Spanish ham knife best to skin the meat, as I can run it under the skin very close to the rind whilst leaving the precious, lubricating fat in place. If you don’t have one, a filleting knife or similar thin-bladed, flexible knife would work well too.
Set aside your cubed meat and place in the freezer. Partly freezing the meat makes it much easier to feed through the mincer. Whilst the meat is chilling, weigh and combine all the other ingredients apart from the breadcrumbs.
Next set up your mixer, fitting it with a coarse plate. You want the meat to remain fairly chunky to give the sausages some bite. Remove the meat from the freezer and feed through the mincer until you have a pile of coarse minced belly and shoulder in front of you. Transfer to a large mixing bowl or clean surface and combine with your breadcrumbs and seasonings. Mix well, adding water to help bind the ingredients together.
You might want to fry a little bit of the sausage meat to check your seasoning at this point.
Fit your medium stuffing tube to your mincer (unless you have a dedicated stuffer in which case use that) and slowly stuff the mixture into your soaked hog casings until you’ve filled all of them. Twist the sausages into links and leave to rest for 24 hours before cooking or freezing. I left mine on a rack in the fridge to let any excess moisture drain off.
Grilled or fried and served with mash and a blob of mustard these sausages are some of my very favourites.
If you really can’t be bothered to make them then the Lincolnshire sausages produced by the Boston Sausage folk are also pretty damn fine.
I made double quantities of this recipe. The other half of the sausage meat will be making a star appearance in the next blog post.