How to make your own sausages
I’m digging out my wellies and dusting them down in readiness for the Royal Highland Show in a couple of weeks in Edinburgh, where Scotland will strut its stuff for the world to see. I can’t wait! I love going every year. All those cute farm animals on display… the endless freebies from food and drink producers… sigh!
When I can drag myself away from the other exhibits, I’ll be on our stand where we’ll be showing how to make your own sausages – using, of course, some tasty Scotch Beef.
Sausages are less fiddly to make than you’d think – honest! You just need the right equipment. And if your kitchen’s anything like my own well-equipped wonder, you’ll just need to get your hands on a meat grinder and sausage stuffer. There’s no need to splash out on a fancy electric one – just go and rummage around at a flea market (my idea of bliss on a Saturday morning) or on eBay for a decent hand-operated machine. You might even be really lucky and find an all-in-one thing of beauty.
By the way, you’ll work up a thirst using these hand-operated grinders – but I’ve got the perfect remedy for that one later… Meanwhile, if you’re not sure where to buy lovely Scotch Beef and Lamb near you, have a look around here for some pointers. Once you’ve bought and minced your meat, you’re ready to start tackling the sausage-making bit.
Here’s a great recipe to get started.
Beef and black pepper sausages
450g (1lb) boneless, shin of beef, cut into thin strips and minced
5ml (1 tsp) salt
10ml (2 tsp) freshly ground black pepper
5ml (1 tsp) dried mixed herbs
50g (2oz) fresh breadcrumbs
length of sausage casing, standard or small, depending on size of sausage required
Mix together the minced beef with the seasoning, mixed herbs, egg and breadcrumbs.
How to make the sausages: Assemble your sausage stuffer, dampen the end of the nozzle and slip on the sausage casing. Feed the sausage filling through the filler, and once it’s the size you want, twist the casing to form an individual sausage. Continue until you’ve used up all the filling.
Now stand back, hands on hips, and admire your handiwork! (Told you DIY sausages are that easy!)
When it comes to cooking your creations, the best way is slowly, in a bath of olive oil. Failing that, rub each sausage with oil, slide onto an oiled pan and keep them rolling and turning on a low heat for as long as possible – 25 minutes or more!
The skins will turn a light tan then begin to caramelise. Yum.
Your bangers need mash for the perfect meal (you don’t need a recipe for that!).
And sausages aren’t your only option for mince. There are plenty of other great dishes you can rustle up. Try these oven-baked Piri Piri burgers.
Or serve up lamb burger sticks for something a bit special!
And now for quenching your thirst… I recommend pairing your perfect sausages with a craft beer, which has had just as much love and care in the making.
Finally, if you really can’t be bothered with making your own sausages, you can pick up a string at the award-winning butchers at the Food Hall at the Royal Highland Show. Or if you can’t make it to the show, find a Scotch Butchers Club member near you.
Remember to drop by and say hello at the Royal Highland Show. We’ll be there from first thing on Thursday 18th to the last on Sunday 21st June.
See you there!