Pork and Wild Garlic Sausages

Recipe: Pork and Wild Garlic Sausages

Pork and wild garlic sausages.

Ingredients

Instructions

Night Before

1. Rinse and soak the sausage casings in water. Leave them in the fridge overnight.
2. Separate lean and fat (if possible), combine with salt, and leave in the fridge.

On the Day

1. Chill the meat and grinder parts in the freezer for about an hour.
2. Once the meat has reached 0-1°C, mince the pork through a 6mm plate.
3. Place the meat back in the freezer and chill until it reaches 0-1°C again.
4. Roughly mix in the wild garlic.
5. Re-grind through a fine, 3mm plate.
6. Add the remaining herbs and spices.
7. Knead the meat while gradually adding the water until the mixture becomes sticky.
8. To check the seasoning, make a mini patty and fry it. Adjust the seasoning if necessary.
9. Chill the remaining mixture in the fridge for 30 minutes.
10. Prepare the sausage stuffer and carefully pipe the mixture into the casings.
11. Twist the sausages into links and leave them to dry in the fridge for 24 hours before consuming.