Recipe by Phyllis Elias
No need to worry what is in sausages if you make your own! These are tasty and adaptable.
- 1 kg pork belly
- 1 large onion
- 1 large cooking apple
- 2 teaspoons marjoram
- 2 teaspoons dried sage
- 2 teaspoons dried herbs
- grated nutmeg (about an eigth of a nut)
- ground black pepper
- ground sea salt
- 100 g white breadcrumbs
- sausage, skin (my friendly butcher lets me buy some from them)
Directions See How It's Made
- First make the breadcrumbs in a food processor, so they are fine.
- Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
- Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
- Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
- Since nothing has been pre-frozen, these will freeze well.
- Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
- Prior to cooking, pierce the skins to prevent bursting.