There are some things in life that just go together perfectly… Peas and carrots, fish and chips, Tarzan and Jane, to name a few. Then there’s the match made in heaven that surpasses all of the aforementioned Pinot Noir and dry cured sausages!
As a Christmas treat, and in the spirit of giving we’re sharing Russell’s (not so secret Santa) recipe for dry cured sausages, so you can make them ready for your New Year’s celebrations!
These always go down a treat with our guests, served as part of a savoury platter.
- 3.5 kg minced meat
(The meat you use can be of different varieties; for us it depends on who has been hunting … the last batch from the Two Tails kitchen was goose and goat!)
Mince the meat yourself (we have an old Kenwood Chef which is ideal) or take it to the butcher to mince for you.
- 1.2 kg Fatty bacon ends minced
- 90 g Salt, non-iodised
- 50 ml red wine
- 2 Tbsp chopped garlic
- 2 Tbsp Chilli paste
- 2 Tbsp chopped herbs (to suit the meat your using)
- 2 tsp ground pepper
- 1 Tbsp Black peppercorns
- 6 m Natural sausage casing (pork/sheep)
- Wash inside the casing by filling a length from the tap and push it through to the end, leave to soak in cold water.
- Mix all ingredients together in a large metallic bowl or a stock pot, use your hands and get right in there!
- Make sure that the mixture is very salty or it will go off in the drying process. Taste to check.
- Ensure sausage casing fits the attachment.
- Roll casing onto attachment
- Force meat into the mincer housing and evacuate air from casing before tying off and filling.
- Leave about 10cm of empty casing between each to cut and tie off.
- The best option is to obtain an old Kenwood Chef with a mincer and sausage attachment
- Next best is a manual mincer with sausage attachment and pop your drill or the end for some extra power.
- Last option, if filling sausage by hand, use a large funnel or plastic pipe by pushing the mixture through the opening.
Hang in a cool place (ideally not more than 15o C) to dry (using pork fat this can take 6 weeks, using bacon end fat, about 2-3 weeks) depending upon the time of year. Protect from pets, vermin and flies.
Keep the temperature of the mixture cool when making the sausages, 10o C or less.