Pork Essentials British Sausages Food

PORK ESSENTIALS: BRITISH SAUSAGES

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE SEASONING
• 4. Add all the seasoning ingredients into a small bowl.
• 5. Thoroughly mix, and place into a glass container with a tight-fitting lid.
• 6. THE SAUSAGE
• 7. Grind the pork and the fat together using the large holes of your meat grinder.
• 8. Mix in the bread crumbs, chicken stock, and 2 1/2 teaspoons of the reserved sausage seasoning.
• 9. Place in the fridge, and allow the mixture to rest for 30 minutes.
• 10. Chef's Note: This will give the mixture time to absorb the chicken stock.
• 11. If you have a casing stuffer, then use this mixture to make your own sausages. If you do not have a casing stuffer (I thought everyone had one of these), then form them into patties.
• 12. Chef's Tip: These will freeze quite well.
• 13. PLATE/PRESENT
• 14. These make a great breakfast sausage. Serve them with a full English breakfast, or something a bit more conservative. Enjoy.
• 15. Keep the faith, and keep cooking.

BREAKFAST SAUSAGE

Steps:

• Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!

Steps:

• Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
• Bind with the 2 beaten eggs & mix well again.
• At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
• When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
• Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
• Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
• Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
• HERBS NOTE:.
• I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!