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Make Beef And Stilton Sausages

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If you are fed up with tasteless bought sausages, then try making your own is a great alternative. You'll also know what has gone in them and they will not be bulked out with other ingredients.
What you'll need: 
4 lb Beef Mince Meat
8 oz block of stilton cheese
3/4 tablespoon coursly ground black pepper
1/2 teaspoon salt
6 tablespoons chopped fresh parsley
2 tablespoons chopped chives
A mincer machine that has a sausage stuffer attachment
Hogs casings (sausage skins)
1: 
Hogs casings (sausage skins) can be bought on the internet and come packet in salt. They will last for six months in the fridge covered in salt.A link is below of a company that you can buy these from that caters for the home sausage maker.
2: 
You need to prepare the sausage skins for stuffing first. Take off about 10 feet of hog casing (sausage skin ) from the hank and resalt and pack away the unused skins and refrigerate. Put the skin to be used in a bowl filled with water to soak. It would be a good idea to put the bowl in the sink . Take an end of the skin and hold open under the cold water tap. Run a little cold water through the skin so that it opens up. Leave to soak for an hour.
3: 
Wash your work surface and dry. Then spray with a non smelling non taint anti bac. Spread the mince meat onto the work surface.
4: 
Crumble the stilton. Sprinkle the stilton and all the other ingredients onto the mince meat. Knead all together till well mixed. Leave for an hour in the fridge to allow the flavours to infuse.
5: 
Set up the mincing machine with the sausage stuffer attachment. Take the end of the sausage skin and feed it all onto the attachment.
6: 
Take the sausage mixture and put it into the mincer. Slowly turn the handle and allow the meat to fill the skins. Do not fill too tightly. It may be easier for two people here. One to turn the handle and one to control the feeder.
7: 
When all this has been done you can sqeeze the sausage at intervals to create individual sausages. Twist round a few turns and repeat till you reach the end.
8: 
Divide the sausages into meal sizes for your needs and put into individual freezer bags and freeze right away.
9: 
To cook these unfrozen as follows. Put half an inch of water in to a frying pan. Cook the sausages in that, turning at intervals. Eventually the water will cook away and any fat in the pan left over from the sausages will gently brown them off. This way the sausages dont shrivel up and never split the skins. Or you can grill or barbeque as normal.
Conclusion: 
...and there you have your own sausages!
Tips: 
When buying skins you get a large amount. So it would be a good idea to make a lot and freeze. Or an alternative is share with a friend.
References: 

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