Lakeland MyKitchen 13666, User Manual

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HOME-MADE PORK SAUSAGES
The quantity of sausages made depends entirely on the size and type you choose to
make, whether individual link sausages or a Cumberland-style swirl, coiled from a
length of sausage.
INGREDIENTS
sausage skins
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 ⁄
2
teaspoon celery salt
1 tablespoon dried mixed herbs or sage/thyme
2 teaspoons ground ginger
1 teaspoon nutmeg, freshly grated
1.2kg lean pork
600g belly pork
360ml iced water
170g dried, finely chopped breadcrumbs
METHOD
1. Firstly, set the sausage skins to soak in warm water for around 10 minutes.
2. Measure out all the seasonings and shake together in a screw-top jar.
3. Cut all the meat into pieces for mincing, then place in a large bowl.
4. Sprinkle with the seasoning mix, then mix well until the meat pieces are evenly
coated.
5. Put the pork mixture through the mincer once, using the fine mincer screen.
Return the mixture to the bowl and check the seasoning is evenly distributed.
6. Add some of the iced water to the mixture and mix well. Gradually add the
remaining water.
7. Add the breadcrumbs and mix well. By now the mixture should be firming up.
Continued...
THREE-MUSTARD BURGERS
Makes 6-8
INGREDIENTS
500g beef (rump, chuck or blade steak would be best)
1 egg, beaten
a handful of breadcrumbs
1 ⁄
2
teaspoon French mustard
1
⁄
2
teaspoon English mustard
1
⁄
2
teaspoon Dijon mustard
oil for frying
METHOD
1. Put the beef through the mincer once, using the fine mincer screen.
2. Place the minced beef into a bowl. Add all the ingredients and mix together.
3. Divide the mixture into 6-8 burgers, around 1.5cm thick. Fry in hot oil on both
sides until completely cooked through. Serve in sesame seed baps with cheese,
lettuce, tomato and your favourite relish.
TIP: try swapping one of the mustards for a wholegrain variety.