Lakeland 15863, Инструкция пользователя

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Ingredients Quantity
Sausage skins
Lean pork 1.2kg
Belly pork 600g
Iced water 360ml
Salt 4 tsp
Black pepper 1 tsp
Paprika 1 tsp
Cumin 1 tsp
Celery salt ½ tsp
Dried mixed herbs or sage/thyme 1 tbsp
Ground ginger 2 tsp
Nutmeg 1 tsp, freshly grated
Dried, finely chopped breadcrumbs 170g
WHAT YOU DO
Set the sausage skins to soak in warm water for around 10 minutes.
Measure out all the seasonings and shake together in a screw-top jar.
Cut all the meat into pieces for mincing and place in a large bowl.
Sprinkle the meat with the seasoning mix, then mix well until the meat pieces are evenly
coated.
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.
Add some of the iced water to the mixture and mix well. Gradually add the remaining
water.
Add the breadcrumbs and mix well. By now the mixture should be firming up.
Put the mixture through the mincer again, this time using the coarse mincer screen. The
mixture is now ready to fill the sausage skins, following the instructions for ‘Using the
Sausage Maker’.
To cook the sausages, heat a small amount of oil in a frying pan over a low to medium
heat and fry gently, turning occasionally until completely cooked through. These meaty,
herby sausages are delicious served with mashed potatoes and a rich onion gravy.
The quantity of sausages made depends on the size and type you choose to make, whether
individual link sausages or a Cumberland-style swirl, coiled from a length of sausage.
HOME-MADE PORK SAUSAGES