Jim and I made sausages.
Chilli and coriander ones.
With added man hands.
And apple, celery and caraway ones.
We stuck the sausage stuffer onto Rosie the KitchenAid after using the meat grinder attachment on the pork.
Killer arm workout lifting these bad boys.
Not bad for a first attempt though!
We used about an 80:20 meat to fat ratio. Added in the flavourings and fried off little portions to check for seasoning. Best tip is to keep everything super cold and wipe down your surfaces, because it is genuinely surprising where bits of sausage meat can get. I see a lot more homemade sausages in the future.
This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.
Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.
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