Thanks to a great uncle of mine for sharing this recipe. He had worked in the meat industry his entire career and is always meticulous with his cuts making this a treat without loads of fat .It’s simple to make and without the use of preservative. Rarely do I enjoy breakfast sausages but this one finds me sneaking back for another. We started by grinding our own pork with the meat grinder attachment and the 4.5 mm disc. If you prefer you can use ground pork. This makes a large batch and freezes well but use within a few months.
- 15 kg lean pork
- 1 1/2 tsp Ginger
- 1 1/2 tsp. dry mustard
- 3 tbsp. brown sugar
- 1 1/2 crushed sage
- 1 3/4 cup chopped onion
- 6 Tbsp. salt
Grind meat and also put the onion through grinder. We mixer the spices through as well as we went. Continue to mix in large bowl until you are sure spices are evenly mixed.
At this point if you like, you can use the sausage stuffer attachment on your Assistent and stuff the casings but we chose to do it different. As you will see in the pictures below I put approx 1 3/4 cup of sausage meat in a sandwich size ziplock back and removed air then flattened slightly. To cook later thaw slightly so you can cut off the packaging and tip into hot pan. Once thawed through cut into quarters to serve on a bun or slice of toast or if you prefer cut into strips and serve as regular sausages. This makes a large batch but it can easily be cut in half which will give you about 18 packages of sausage.
Pictured above served on freshly toasted French Bread and topped with tomatoes and feta.
Sliced instead of quartered to make a more traditional sausage.
Shown as taken from freezer before thawing.