We all love a tasty sausage in our house but finding a truly yummy snag without fillers and additives is not easy. The solution – as always – is simple; make it at home and take control!
I’ve been using my meat grinder for a while to prepare meals but this was the first time my daughter chirped up enthusiastic to take over. Honestly, I doubted her staying power, but I was pleasantly surprised when she handled the job like an able apprentice. She was both coachable and committed. It not only says a lot about my daughter, but it also shows just how easy to use the Luvele meat grinder with sausage making attachment is. Besides threading on the casing, which she found rather icky, she took it all in her stride.
Come dinner time she proudly proclaimed they were the best she had ever had. Now while there may have been some bias motivating her, the whole family was unanimous in agreement.
I based the seasoning on a mild Spanish Chorizo. Feel free to bump up the chilli or any of the other spices for a livelier version. Be sure to read our tips for making sausages at home before you begin.
1 kg pork shoulder, cut into 2cm cubes
200g pork back fat, cut into 2cm cubes
½ teaspoon dried oregano
½ teaspoon cumin powder
¼ teaspoon freshly grated nutmeg
1 ½ tablespoons Spanish smoked paprika
2 teaspoons garlic powder
2 teaspoons fine salt
½ teaspoon chilli powder (use up to 1 ½ teaspoons)
1 teaspoon ground black pepper
30ml red wine
1. Chop the pork and fat into 5cm chunks and place in the freezer for 30 minutes.
2. Set the meat grinder on the bench then secure the 8mm cutting plate into the grinder head.
3. Soak the casing in cold water.
4. Combine the spices in a bowl and set aside.
5. Remove the chopped pork and fat from the freezer and turn it out onto the plate.
6. Turn the grinder on to full power mode then push the meat through the grinder with the food pusher into a bowl.
7. Place the bowl of freshly ground meat into the freezer while you prepare for the next stage.
8. Fit the 4mm cutting plate into the grinder head.
9. Pour the red wine into the dry seasoning and mix thoroughly to combine into a paste.
19. Take the pork mince out of the freezer and add the seasoning paste. Mix through evenly with your hands or spoon. Mix for several minutes with your hands, until the mixture congeals.
11. Turn the power on the meat grinder and feed the pork and spice mixture through the grinder a second time.
12. Place the bowl of ground meat back into the freezer.
13. Attach the sausage making nozzle to the meat grinder.
14. Rinse the casing to remove any salt then carefully thread it on to the sausage making nozzle.
15. Take the pork mince out of the freezer once again and turn it into the tray.
16. Turn the power on and then push the meat through just enough until the mixture reaches the end of the sausage nozzle. Turn the power off.
17. Pull a small section of the casing off the nozzle and carefully tie a knot in the end.
18. Turn the power on. Push the sausage mixture through the grinder with one hand and use the other to support and gently pull the casing from the nozzle as the mixture comes out. Leave a few centimetres of casing at the end of the sausage, but do not tie off the end at this stage.
19. When all the sausage is filled carefully pinch and twist at even intervals. Twist each link in alternating directions until you reach the end.
20. Tie off the end of the casing and trim off any excess.
21. Refrigerate for at least 2 hours or overnight
22. Cook as desired. Sausages will keep in the fridge 3 days or in the freezer 3 months.