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Cookery: Succulent sausages
by Deanna Baynes
ONCE, at a dinner party, I sat next to a distinguished-looking man who talked about his home-made sausages. It was only later that I discovered he was Norman Parkinson, the photographer. Last Christmas, I was given a sausage-making machine; so I decided to make my own. You can get the skins from a good butcher. A piping bag and nozzle could be used as an alternative to a machine. Cumberland Sausages (makes 24) 450g (1lb) minced shoulder of pork250g (9 oz) pork belly, diced, rind removed 125g (4½ oz) fatty bacon 100g (4 oz) white breadcrumbs 2 teaspoons each of rosemary, sage, and thyme 1 egg 2-3m (2¼-3¼ yds) sausage-skins, soaked and washed Use a food processor to chop the herbs finely. Add the meat and whizz until broken down — I like them slightly coarse. Crack the egg in, whizz again, remove to a bowl, and add the breadcrumbs. Put the nozzle in the piping bag, fill with the sausagemeat, and tie a rubber band at the end. Tie a knot at the end of the sausage skin and bring all of the skin up to the piping bag until the knot touches the nozzle. Squeeze out the meat to 4-inch lengths and twist to seal. Leave in the fridge overnight and use the next day. For Sage and onion sausages, use the same ingredients as for Cumberland sausages, but leave out the rosemary and thyme and use 1 dessertspoon of fresh chopped sage and 1 small onion, chopped. Vegetarian Quorn Sausages 75g (3 oz) couscous 75ml (3 fl oz) boiling water 3 tablespoons olive oil 1 medium red onion, chopped 150g (5 oz) chopped mushrooms 230g (8 oz) Quorn 75g (3 oz) dried breadcrumbs 2 eggs 2-3m (2¼-3¼ yds) synthetic sausage-skins Pour boiling water over the couscous and leave for 10 minutes. Fry the onion and then the mushrooms until soft, add the Quorn, and put all this into a food processor. Whizz until crumbly, add the egg and then the breadcrumbs. Put this into a piping bag with a nozzle (as above). Vegetarian Chick Pea Sausages (makes 20) 2 × 420g (14 oz) tinned chick peas, drained 100g (4 oz) vegetable or herb stuffing 100ml (3½ fl. oz) boiling water 1 medium red onion, chopped 75g (3 oz) dried breadcrumbs 1 egg (omit if vegan) Soak the herb stuffing in the boiling water for 20 minutes, and let it cool. Put the onion and the chick peas into a food processor and mix until crumbly. Add the egg and breadcrumbs, fill the piping bag, and squeeze into a synthetic sausage skin. For a change, serve your sausages with mash that has a dessertspoon of horseradish sauce mixed into it. |
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