pork and walnut homemade sausages
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Homemade Pork, Stilton & Walnut Sausages

These homemade pork sausages are better than you will buy in a superstore!
Course Main Course
Cuisine American, british
Prep Time 1 hour
Cook Time 20 minutes
Resting time 2 hours
Total Time 3 hours 20 minutes
Servings 12 suasages
Calories 389kcal
Author Slow The Cook Down

Ingredients

  • 14 ounces pork shoulder (400g)
  • 21 ounces pork belly (600g)
  • 5.3 ounces breadcrumbs (150g)
  • 1 tbsp salt
  • 1 tbsp cracked black pepper
  • 1 chilli
  • 1.75 ounces walnut halves (50g)
  • 2.65 ounces stilton (75g)
  • 0.35 ounces fresh sage (10g)
  • 6.75 ounces cold water (200ml)

Instructions

  • First off, soak the hog casing in cold water.
  • Chop the belly and shoulder in to chunks of around 5 to 8cm depending on the size of your mincer.  Use the coarse disc and collect the minced pork into a large bowl.  Tip in the breadcrumbs and salt and pepper. Mix well using your hands.
  • Put the chilli, walnuts, crumbled stilton, sage and water into a blender and whizz until you have a smooth mixture.  Pour this into the pork mix.  Once again, get your hands stuck in and make sure everything is well combined.
  • Cover with cling film and pop in the fridge for at least 2 hours - this will give the breadcrumbs time to soak up the moisture.
  • Clean the mincer and pop on the sausage filling attachment.  When the casing is ready, carefully feed it on over the attachment and tie the end.  A spoonful at a time, put the sausage mixture into the mincer, and feed it through into the casings.
  • This is the tricky bit.  You don't want to overfill the skins, or get air bubbles in.  At my first attempt I probably did both! It is tricky, but you will soon get the hang of it.  If you have an electric mincer, rather than a hand one, this process will be a bit easier.
  • Once you've filled the casing, try to remove and air bubbles, if you have them, and tie the end in a knot.  To link the sausages, twist each sausage carefully, first clock wise, then counter clockwise all the way up.  Pop the sausages in the fridge for a couple of hours to let them settle.
  • At this point you can put any sausages you won't cook into the freezer, where they will keep for up to a month.
  • To cook the sausages, use a very lightly oiled frying pan over a low heat.  Sausages will burst if the heat is too high, if they are over filled or have air bubbles in.  A couple of mine burst, they weren't pretty, but the flavours are still fantastic!

Notes

Nutritional values are based on one of twelve sausages.

Nutrition

Calories: 389kcal | Carbohydrates: 10g | Protein: 12g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 793mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 5.7mg | Calcium: 70mg | Iron: 1.4mg