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Homemade Pork and Veal Sausage


With Ben Bayly

Homemade Pork and Veal Sausage with Roasted Porcini, Garlic and Parsley

Pork and Veal Sausage Mix
1 large onion, diced
2 cloves of garlic, minced
100g of mushrooms button or field, chopped
400g pork neck or shoulder
300g veal breast
15g flaky salt
100g pancetta or lardo
4 sliced of white bread
100mls of milk
50g chopped parsley
Crepinette or Pigs Caul

Method
Sauté together the diced onion, garlic, and mushrooms, season and cool
Soak the bread in the milk to form a paste
Using a mincer, mince all ingredients together, then beat together using a paddle and a mixer, cool.

I love to do my hand made sausages with a product called crepinette or pigs caul, you can find it at your local butcher shop and it is very cheap. However it will need to be washed and soaked overnight in acidulated water.
You can make you sausages any shape and size you like, you also can change the veal component to say venison or wild boar.
Simply wrap the sausage farce in the pig's caul and shape like a sausage.
Cook like a normal sausage.

(Broadcast: 4 Apr 2012)


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