How To Make Sausages

I'm going to show you how to make sausages. Very simple! You can buy these machines, if you go online and look for a manual sausage making machine, you can buy them and the chances are that you can also buy the casings from the same company. You just slip one long case on it and then you get half a dozen large sausages on here.

We'll come back later but you just slide it all on. In here, I got some pork mince, and what I'm going to do is just add some bread crumbs. Just throw those in, just to get a really nice texture.

You probably need a course of the way of the bread crumbs, the way that you do to meat. In here, for example, I got 750 g of mince and I will probably mix that with 150 g of bread crumbs. Give that a bit of a mix, I am going to add some water and I'm also going to add some small (smoked) paprika because I can - because I love it- some black pepper, I am also going to add a bit of salt - not too much though.

I mean, just keep mixing it together to get a really solid texture, and I'm getting somewhere towards where I want to be now. Just going to keep going. I might add a few more bread crumbs to do that.

I think the secret is just keep working it, and see if you are happy with it, which I pretty much am. So, now I am going to put it on the table, just see if you can get an idea of the texture, of a nice solid sausage meat texture. And, really, all you need to do now is just pile it into the machine, keep turning the handle, and the secret, I think, to this is just not to stop, just keep turning as fast as you can, in, or very near end time, and you'll see it takes quite a while until you see them coming through, until the sausage actually starts popping out.

So I'm just going to keep turning the handle. The most I'm turning it, as you can see, we are getting a really nice sausage through there now. Now, I am going to make one or two, for the purposes of this demonstration.

Just keep pressing that meat in, and then, of course, the idea here is you can just keep going on, making as many as you want. I think just for the purposes of this, we are going to do just two sausages. So I am going to make sure that's all packed in, and then we'll cook these off.

So, as you can see, I tied a knot in the end there. I'll just cut through the middle there, and what we are going to do right now is cook these off. Right now, the old trick is to cook the sausage right in the pan.

You don't heat the pan up, and you just keep it moving! In about five minutes' time, those will be cooked to perfection. We'll play them out. We'll put a little balsamic reduction on the plate, it's going to be fantastic! All right! While they will be cooking off in the pan -cooked off very nicely, we're going to cut them, stick them on the plate, just got a bit of balsamic vinegar, which I prefer reduced down, just to create a nice little reduction.

That sort of acts like a pouch of sauce. A bit of olive oil around there and that, ladies and gentlemen, that is the perfect sausage salad and that turned out to be the perfect sausage!.