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Makes approx. 25 sausages.
Ingredients.
1.5kg pork belly
2kg venison
225g speck, chopped
1 tablespoon ground corinander
1 tablespoon ground allspice
3 cloves garlic, minced
3 tablespoons salt
2 tablespoons black pepper
300ml red wine
natural hog casings
Method.
If necessary, remove the rib bones and rind from the pork belly and mince in a meat grinder through a 5mm mincing plate. Mince the venison meat also through the 5mm plate. Combine the pork and venison in a large bowl then add the speck, herbs, spices, seasoning and red wine and leave for 3 hours to marinate.
2.Meanwhile, soak the hog casings in cold water or as instructed on the package or by your butcher.
3.Slip the end of the wet hog casing over the funnel attachment of the meat grinder and pull it down the shaft so that it is bunched up at the base (this is so that you are able to make a good amount of sausages without having to stop and add more casing). Take the mincing blades out of the grinder and attach the stuffing funnel. Pop the meat back in to the grinder and set the machine to the slowest setting. Leave about 30cm of empty casing before switching the grinder on.
4.On the slow setting, gently support the sausage as it is piped into the casing, ensuring that it does not pack too tightly and avoiding air bubbles. If you are new to sausage making, stop after 1 metre, leaving 40cm of empty casing, then cut it off and start the second batch.
5.Tie the starting end of the casing into a knot then after every 15cm twist the sausage a couple of times to form the links.
6.Store sausages in the fridge for up to 1 week, or in the freezer for up to 3 months.
Ingredients.
1.5kg pork belly
2kg venison
225g speck, chopped
1 tablespoon ground corinander
1 tablespoon ground allspice
3 cloves garlic, minced
3 tablespoons salt
2 tablespoons black pepper
300ml red wine
natural hog casings
Method.
If necessary, remove the rib bones and rind from the pork belly and mince in a meat grinder through a 5mm mincing plate. Mince the venison meat also through the 5mm plate. Combine the pork and venison in a large bowl then add the speck, herbs, spices, seasoning and red wine and leave for 3 hours to marinate.
2.Meanwhile, soak the hog casings in cold water or as instructed on the package or by your butcher.
3.Slip the end of the wet hog casing over the funnel attachment of the meat grinder and pull it down the shaft so that it is bunched up at the base (this is so that you are able to make a good amount of sausages without having to stop and add more casing). Take the mincing blades out of the grinder and attach the stuffing funnel. Pop the meat back in to the grinder and set the machine to the slowest setting. Leave about 30cm of empty casing before switching the grinder on.
4.On the slow setting, gently support the sausage as it is piped into the casing, ensuring that it does not pack too tightly and avoiding air bubbles. If you are new to sausage making, stop after 1 metre, leaving 40cm of empty casing, then cut it off and start the second batch.
5.Tie the starting end of the casing into a knot then after every 15cm twist the sausage a couple of times to form the links.
6.Store sausages in the fridge for up to 1 week, or in the freezer for up to 3 months.
