Re: New photie -- Scottish Ex-Pat's Blether Bar & Grill

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Date Posted: 18:54:40 08/22/10 Sun
Author: Gilly
Subject: Re: New photie
In reply to: Norrie 's message, "Re: New photie" on 17:21:29 08/22/10 Sun

Try this recipe if you want to make your own sausages, you can alter the herbs, spices, etc to taste.

500g pork mince (mixture of shoulder & belly so you have some fat in it, the amount of fat you have is up to you)
50ml strong red wine
1tsp fennel seeds
1 mild chilli, finely chopped
1 tsp rosemary, chopped

Mix all the ingredients together in a bowl and take out as much as you would want in a normal sausage and shape it all into sausage shapes. Put each sausage onto a piece of foil and wrap it up, twisting the ends as f you were wrapping a sweet, make sure it is securely wrapped. Bring a pan of water to the boil and drop the wrapped sausages in a few at a time until they pop up to the surface (about 2-3 minutes). Unwrap them when they are cool and you can then cook as you would normal sausages (especially good in a casserole). This will give you a slightly Italian flavoured sausage. You could try it with some cider instead of the wine, and chop up some apple (a fairly firm one so it doesn't go to mush) and a bit on onion and use some salt and ground black pepper instead of the chilli and fennel seeds. The best way to check for taste is to actually put small amount of the mix into a frying pan and cook it off to check for seasoning. Worth a try if you can't get decent sausages. If you want to make the mix go further add some breadcrumbs. If any of you do try it, let me know the results.

Gilly

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Replies:

Re: New photie -- Norrie, 06:58:48 08/23/10 Mon
- Re: New photie -- norrie, 15:46:34 08/24/10 Tue
  - Re: New photie -- Gilly, 16:14:38 08/24/10 Tue