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16
recipes
Tuscan Style Italian Sausage
Makes 8+ good sized sausages, depending on the size This recipe benefits from
marinating the pork and fat 24 hours beforehand.
• 1.75kg pork shoulder
• 450g pork fat
• 2 tbsp salt
• 2 tbsp caster sugar
• 1 ½ tsp coarsely ground black pepper
• 3 cloves garlic, finely sliced
• 1 tsp ground mace
• ½ tsp ground coriander
• ¼ tsp ground cayenne pepper
• 125ml cold water
• Approx 91cm hog casings
1. Using a spice grinder, food processor, or pestle and mortar, grind the salt, black
pepper and sugar until fine. In a large bowl, mix together the pork shoulder, fat, garlic,
mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Cover and
refrigerate (preferably overnight).
2. Process the mixture through the coarse grinding plate.
3. Mix well together.
4. Assemble the grinder with the sausage making attachment and make the sausages,
twisting them off at approximate 15cm links.
5. Cover and refrigerate until required.
Homemade Beef Burgers
All of our burger recipes are for 4 people. However if you double the recipe whilst you
have your meat grinder out you can freeze the leftovers for a later date.
Ask your butcher for chuck steak with the fat. You need a ratio of roughly 20% fat to 80%
steak for great tasting burgers.
• 500g Chuck steak
• 1 medium onion, very finely chopped
• 1 large handful of dried breadcrumbs
• ½tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce
• Salt, to taste
• 4 burger buns, shredded lettuce, sliced tomatoes, gherkins, mayonnaise and ketchup.
1.
Grind the chuck steak using the coarse grinding plate. Repeat using the medium
grinding plate depending on the texture required. Cover and refrigerate.